Coconut burfi (Soyi Khadi)
Soyi khadi is a sweet barfi prepared with coconut. These barfi's have a nice thin crunchy crust and a goey inside and are a pleasure to eat.
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.