Bitter gourd, hog plums in a coconut gravy (Karathe, ambade gashi)
A coconut gravy with bitterness from bitter gourd, tanginess from the hog plum, sweetness from jaggery to balance the bitterness, with spices and seasoning.
Chickpeas Curry (chane gashi)
Chickpeas in a spicy coconut curry is a curry for special occasions, festivals. Chickpeas are paired with yam, potato, tender raw jackfruit to prepare ghashi.
Ash gourd fritters in spicy coconut curry (Odi ghashi)
Ash gourd fritters are called as kuvale vadi/oodi in konkani. They are deep fried and added to a spicy coconut curry called as gashi in konkani.
Shallow Fried Colocasia Tuber (Maaddi Phodi)
Colocasia tubers/maaddi are a favourite among Konkanis. Maaddi is used to prepare yummy phodis, by shallow frying(tava fry /rava fry) or deep frying them.
Rice with coconut milk and turmeric leaves (Cheppi kheeri/Kheeri)
Kheeri is a festival dish. A flavourful rice dish that is sugarless, with the aroma of turmeric leaves. Rice is cooked in coconut milk and with turmeric leaves.
Broken Puffed Paddy Panchakajjaya (layapitta panchakajaya)
Broken Puffed Paddy Panchakajjaya (layapitta panchakajjayya) is prepared as naivedyam for different poojas, called as prasadam.
Kantola/ Teasel Gourd Fry (Phagla Fry/Phodi)
Kantola tastes yummy when salted and shallow fried with oil. With no prep you can prepare them in minutes. Makes a simple, easy to prepare side dish for lunch.
Tender Bamboo Shoots Side Dish(Keerla chakko/sukke)
Tender bamboo shoots are a favourite among Konkani's. Keerla chakko/sukke is a dry, spicy coconut based side dish prepared with tender bamboo shoots.
Beans Stir Fry (Beans Upakari)
Stir fries are called as upakari in konkani. Upakaris are very easy to prepare, make a simple, healthy, side dish with a flavourful seasoning.
Idli Roast
Make boring idlis interesting by frying and making them crispy. Kids as well as adults will love these crispy idlis. Best way to empty any leftover idli. ;-)