North Karantaka Style Stuffed Eggplant (Badanekai yennegai)
A North Karnataka dish with soft brinjals and a very flavourful masala. Popularly eaten with flatbreads called as jolada rotti and akki rotti.
Horsegram curry (Kulitha Saru) with coconut
A flavourful, spicy and yummy coconut based curry prepared with horse gram and mangalore cucumber. Garlic seasoning adds heavenly taste to the curry.
Horse Gram Stew (Kulitha Saaru, Kulitha Khadi)
Kulitha saru/kulitha khadi makes a tasty, yummy, scrumptious meal when eaten with rice. Horsegram is cooked and seasoned with garlic for a heavenly taste.
Kantola/ Teasel Gourd Kosambri (Phagla Kosambri)
Kosambri with teasel gourd (phagil) is prepared by shallow frying teasel gourd and mixing it with a dry coconut, red chilli masala. A great side dish for lunch.
Lady's Finger In Coconut Sauce (Okra Curry, Benda Ghasi)
Ghasi is a spicy coconut based curry prepared with any vegetable. Here's the recipe to make the tastiest bhende/benda ghashi.
Tora Leaves Fritters (Taikile Ambado)
Delicious, cripsy, spicy taikile ambado are made using tender tora leaves (taikile pallo). These fritters are a monsoon special, a snack or for lunch and dinner
Tora Leaves Tambli (Taikile Palle Tambali)
Cassia tora, Taikilo in konkani is a monsoon herb seen only during monsoon season. The leaves are used to make yummy, coconut, curds based gravy's.
Tora Leaves Chutney (Taikile Palle chutney)
Cassia tora, Taikilo in konkani is a monsoon herb seen only during monsoon season. The leaves are used to make an yummy coconut based chutney.
Kantola/ Teasel Gourd Fritters (Phagla Phodi)
Here's the recipe to make yummy, spicy, teasel gourd fritters, called as phagla phodi in Konkani.
Potato Shallow Fry (Batate Phodi)
Phodis are prepared by shallow frying veggies with semolina, red chilli powder and salt. Here's a recipe to make any phodi more yummy!