Chayote, Seeme Badane Semolia Fry

INGREDIENTS:

Chayotes, Seeme Badane ( in kannada) - 3

Red chilly( byaadagi)-20 nos.

Raw rice  1/2 cup

Corriander seeds - 1 tsp

Turmeric powder - 1/4 tsp

Tamarind - peanut size

Asafoetida, Hing a pinch

Salt - to taste

Fine semolina for coating 

Instructions:

1. Cut Chayotes lengthwise and apply salt n turmeric and keep aside. 
2. Grind about   20 red chillies (I have used long badgi variety, you can also use 10 badgi chillies +10 guntur chillies) + 1 tsp of coriander seeds+lil hing+salt+ tamarind + per-soaked for 10 min raw rice.
3. Grind to a smooth paste with very little water.
4. Then coat this paste to the Chayote and roll them in fine Semolina and deep fry. 
5. You can add a spoonful of chickpea flour to the chilli paste in order to bind the masala well....i have not added it.

Smoking Deep Fried Chayotes are ready to eat.

Bibbe Upkari, Tender Cashew Side Dish

INGREDIENTS:

Tender cashew nuts- 1 cup

Tendli or Gherkin - 1/2 cup or 10 nos.
Salt - 1 tsp
sugar - 1 tsp
Coconut grated - 2 tblsp

Tempering :
Coconut oil- 6 -7 tsp
Mustard seeds - 1/2 tsp
Curry leaves - 1 sprig
Red chilly - 3

Instructions:

1. Soak the Bibbe (cashewnuts) in water overnight - in a little water.
2. Peel the Bibbe (if it has a skin) and gently halve it in the naturally available parting in the center
3. In  a pan , put water+ bibbo + thendli( thendli should be chopped length wise & cut it into 4 pieces) - cover with a lid and cook for about 8-10 minues or  until cooked.
4. In a seperate small pan - heat oil - put mustard into it- when mustard starts to splutter add curry leaf+ red chillies & fry for a while  - remove this from flame and add this tempering  to the cooked bibbe. Add salt and sugar and check for taste.
5. Then garnish the dish with coconut gratings.

This is a typical Konkani dish. It is also exotic as tender cashewnuts are available in season. Dried cashewnuts too can be used. This dish is used during festivals and important functions. 

Patholi, Steamed Sweet Coconut Dumpling, Kadabu

 (Click to enlarge step-step procedure of Patholi recipe from start to finish. An exotic traditional Konkani recipe)

Ingredients:

Outer Covering:

White rice - 1 cup (soaked for 1 hour)

Coconut grated - 1/2 cup(fresh coconut)

Jaggery- 1 tbsp

Poha (pressed rice) - 3 tbsp  (pre-soaked)

Salt to taste

Turmeric leaves - 20  (washed trimmed at stem and patted dry)

Stuffing/Filling: 

Jaggery grated - 1/2 cup 

Coconut grated - 3/4 cup (fresh coconut)

Cardamom powder -1/2 tsp

Instructions:

For the outer covering: 

The trick of easy flow for patholi covering lies in grinding. Grind the pre-soaked rice along with coconut grating, jaggery (without adding much water). Now add washed poha and grind to get a smooth paste. Add salt.

For the stuffing/filling:

In a bowl mix coconut gratings, jaggery and cardamom powder and keep it aside.

Assembling Patholi:
Take a turmeric leaf, spread a thin layer of the outer covering/rice paste. Spread around 1 tbsp of stuffing/filling lengthwise keeping the edges free covering majority of the leaf. Fold the leaf and keep it aside. (Check the pitctorial above) Similarly prepare other 19 leaves. Place the Patholi's in a shallow bottomed vessel or idli stand and steam for around 15-20 minutes.

Unwrap the Patholis, serve the steamy hot Patholis with clarified butter. Omit this if you want to keep it vegan.