What would it take for you to love this spicy, sweet, bitter gourd side dish? So flavourful & delish that it overpowers the bitterness from bitter gourd.
Here's a recipe to make awesome bajos. Crispy, crunchy, spicy & delicious. Bajos are spicy fritters made by deep frying veggies coated in a spicy batter.
Beautifully cooked raw bananas that are crispy on the outside, soft & delicious on the inside. Spicy pan fried bananas can be an amazing side dish or starter.
A spicy Konkani cuisine side dish of crunchy cucumbers in a spicy coconut chutney with a flavourful seasoning to elevate its taste. Thoushe sasam in Konkani.
Khotte kadubu are a very popular breakfast in Udupi, Mangalore, Kundapur regions of Karnataka. Khotto/hittu are idlis are steamed in jackfruit leaves baskets.
Jackfruit leaves are weaved into tiny basket to steam idlis in them. These steamed idlis in jackfruit leaves baskets are called hittu/khotto/khotte kadubu.
No pooja is complete without an offering to God according to the Hindu rituals. Panchakajjayas are a mixture of 5 ingredients served as naivedyam to the Lord.
No pooja is complete without an offering to God according to the Hindu rituals. Panchakajjayas are a mixture of 5 ingredients served as naivedyam to the Lord.
Colocasia tubers called as kaale alva maddi make yummy fritters when shallow fried or deep fried. These are called maddi phodi and are a Konkani favourite.
All kinds of vegetables are put together in a spicy, thick coconut curry and it is then seasoned. Served as accompaniment with kheeri and a must for festivals.
Muga gashi is prepared using sprouted green gram & 1 other vegetable. It can be bamboo shoots (fresh or pickled), potatoes, yam, breadfruit or Chinese potatoes.
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 in a spicy coconut curry is a curry for special occasions, festivals. Chickpeas are paired with yam, potato, tender raw jackfruit to prepare ghashi.
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.
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.
Patholi is a sweet rice dumpling steamed in turmeric leaves. Patholi is a sweet dumpling, a thin layer of rice batter is filled with a sweet coconut filling.