TENDLE BIBBE UPKARI / IVY GOURD TENDER CASHEW STIRFRY

Tendle and bibbe upkari is made on special occasions like Ugadi, Vijaya dashami, weddings or on temple festivals. Bibbo is tender cashew nuts. It is mainly a Konkani recipe.

IVY GOURD TENDER CASHEW STIR FRY

WHAT YOU NEED:

IVY GOURD - 20-25

TENDER CASHEW - 2 BIG HANDFUL /1 CUP

COCONUT GRATINGS - 1 TBS

DRIED RED CHILLI - 3-4, BROKEN

MUSTARD SEEDS - 1 TSP

SALT - TO TASTE

TENDLE BIBBE UPKARI

HOW TO MAKE:

WASH IVY GOURD AND CUT LENGTHWISE IN THIN STRIPS.

REMOVE THE OUTER COVER OFF CASHEWS, BREAK THEM INTO TWO. IF YOU DON'T GET VERY TENDER ONES SOAK THE CASHEWS IN HOT WATER AND USE WHEN IT BECOMES SOFT. THEN REMOVE ITS OUTER COVER AND PART THEM.

NOW HEAT KADAHI WITH A TSP OF OIL IN IT.

 ADD MUSTARD SEEDS, WHEN IT SPLUTTERS ADD DRIED RED CHILLI, SAUTE FOR A SECOND.

THEN ADD IVY GOURD, CASHEW AND MIX WELL.

ADD SOME WATER AND SALT TO TASTE.

COVER AND COOK TILL ALL THE WATER GOES AND DONE.

GARNISH WITH COCONUT GRATINGS.

SERVE TENDLE BIBBE UPKARI AS SIDE DISH

JEEV KADGI BATATE UPKARI / TENDER BREADFRUIT POTATO STIR FRY

A simple Konakni preparation of tender breadfruit with potato stir fry.

WHAT YOU NEED:

TENDER BREADFRUIT - HALF OF MEDIUM SIZE

POTATO - 1 

DRIED RED CHILLI - 3 BROKEN

MUSTARD SEEDS - 1/2 TSP

SALT - TO TASTE

HOW TO MAKE :

WASH BREADFRUIT AND POTATO. NO NEED OF REMOVING SKINS.

CUT BOTH THE VEGETABLES IN THIN STRIPS, AS SHOWN IN THE PIC.

NOW HEAT A TBSP OIL IN KADAHI. WHEN IT IS HOT ADD MUSTARD SEEDS. WHEN IT SPLUTTERS ADD DRIED RED CHILLI. STIR FOR A SECOND, 

IMMEDIATELY ADD POTATO PIECES, SUATE WELL. THEN ADD BREADFRUIT PIECES AND SALT. STIR WELL. REDUCE THE HEAT. COVER AND COOK TILL DONE.

STIR IN BETWEEN TO AVOID BURNING.

SERVE JEEV KADGI BATATE UPKARI AS SIDE DISH.

JEEV TORI BATATE UPKARI / TENDER PIGEON PEAS POTATO STIR FRY

NOW THE SEASON OF PIGEON PEA HAS STARTED. IT IS A WINTER DELICACY, WE PREPARE VARIETIES OF DISHES FROM PIGEON PEAS. HERE IS ONE SIMPLE RECIPE OF UPKARI.

JEEV TORI / TENDER PIGEON UPKARI

WHAT YOU NEED:

JEEV TORI - 1 CUP

POTATO - 2 MEDIUM, CUBED, SMAL SIZE

DRIED RED CHILLI - 3-4, BROKEN

MUSTARD SEEDS - 1 TSP

CURRY LEAVES 

SALT - TO TASTE

JEEV TORI UPKARI

HOW TO MAKE:

HEAT 2 TSP OIL IN KADAHI, ADD MUSTARD SEEDS, WHEN  IT SPLUTTERS ADD BROKEN DRIED RED CHILLI AND CURRY LEAVES. SAUTE FOR FEW SECONDS.

ADD POTATO PIECES AND PIGEON PEAS, MIX WELL.

ADD SALT AND A CUP OF WATER.

WHEN IT BOILS REDUCE THE HEAT, COVER AND COOK TILL DONE.

SERVE JEEV TORI UPKARI AS SIDE DISH.

SPROUTED GREEN GRAM / MOONG UPKARI

A simple GSB recipe..

:

WHAT YOU NEED:

Sprouted moong - 2 cups

Dry red chilli - 2-3, broken

Onion -1 big, chopped finely

Mustard seeds - 1/2 tsp

Curry leaves - 1 sprig

Salt - to taste

HOW TO MAKE:

HEAT 2 TSP OIL IN KADAHI.

SPLUTTER MUSTARD SEEDS, ADD BROKEN DRY RED CHILLI AND CURRY LEAVES. SAUTE.

ADD CHOPPED ONION, FRY TILL TRANSLUCENT.

THEN ADD MOONG, SALT AND HALF CUP OF WATER. REDUCE THE HEAT, COVER AND COOK TILL DONE.

SERVE SPROUTED MOONG UPKARI AS SIDE DISH.

LONG BEANS / ALASANDE UPKARI - 2

It is a GSB recipe and a very simple side dish.

LONG BEANS UPKARI

WHAT YOU NEED

Alasande / long beans - 1/2 kg

Dry red chilli - 4-5, broken in to pieces

Grated coconut - 1/4 cup

Mustard seeds - 1 tsp

Salt - to taste

ALASANDE UPKARI

HOW TO MAKE:

Wash the long beans and cut them in small pieces and Keep aside.

Heat 1- 2 tsp oil in kadahi.

Add mustard seeds, when it splutters add broken red chilli, saute.

Then add alasande pieces and some water.

Add grated coconut and salt. Mix well

Cover and cook over a medium heat till it is done.

Serve alasande upkari as side dish.

RADISH STIR FRY / MOOLANGI UPKARI

I made a small twist in this recipe. It is a Kerala style of Upperi. Normally we add fine coconut gratings to upkaris, but in Kerala, they add rough coconut gratings. Also they add shallots and chana dal.

RADISH STIR FRY

WHAT YOU NEED:

Radish - 1

Shallots - 5-6

Coconut gratings - 1 tbsp

Red chilly / green chilly - 2 (broken/ slit)

Turmeric powder - a pinch ( optional) 

Chana dal - 1 1/2 tsp

Mustard seeds - 1/2 tsp

Salt - taste 

MOOLANGI UPKARI

RADISH / MOOLANGI STIR FRY

HOW TO MAKE:

Wash radish and cut in length wise.

Slice the shallots. 

Now heat kadahi with little oil.

When oil is hot splutter mustard seeds, then add chana dal, stir.

Add chillies and stir again.

Now add shallots, stir for few secs, then add radish, coconut gratings, salt and turmeric powder.

Mix well and cover, reduce the heat and allow to cook. Stir occasionally.

Serve Radish Stir fry as a side dish.

LADY'S FINGER / BHINDI UPKARI / STIR FRY

Very simple preparation..

WHAT YOU NEED:

Lady's finger - 20-25

Dry red chilly /green chilly - 3-4 (broken / cut lengthwise)

Mustard seeds - 3/4 tsp

Salt - to taste

Oil - 1tbsp

HOW TO MAKE:

Wash Lady's fingers and pat dry.

Cut into thin rounds.

Heat 1 tbsp oil in kadahi.

Splutter mustard seeds, add dry chilly or green chilly, saute.

Add Lady's fingers, salt and mix well.

Reduce the heat to minimum.

Cover and cook till bhindis are cooked. 

Stir the bhindi several time, otherwise it may get burnt.

BREAD FRUIT STIR FRY / JEEV KADGI UPKARI

BREADFRUIT UPKARI

WHAT YOU NEED :

Bread fruit, tender one - 1 small
Red chilly - 3-4, broken in to pieces
Mustard seeds - 1 tsp
Salt - to taste

TENDER BREADFRUIT

JEEVKADGI UPKARI

HOW TO MAKE :

Wash Breadfruit well then cut thin 1 inch pieces.
Apply salt and keep for half an hour.

Heat 1 tbs oil in kadahi.
Splutter mustard seeds, add red chilly and saute for 1 min. 
Squeeze out the salt water from the bread fruit, then add in to the kadahi. Saute well.
Reduce the heat, cover and cook till done. Stir fry several times in between the cooking.
Breadfruit cooks fast. 

KELE SAALLI UPKARI

This upkari is made of  Raw Banana peel. Normally Nendra banana peel is used to make this hing flavored Upkari. The peel itself is fleshy and the raw smell makes the upkari unique. Really it is different! My mother-in-law used to prepare this and now it is my turn to prepare her recipes.

KELE SAALLI UPKARI

WHAT YOU NEED:

Raw Nendra banana peel - about 4-5 banana's

Potato - 1 medium

Red chilly - 4, broken in to pieces

Asafoetida - a small piece, diluted in little water

Grated coconut ( Soyi) - 1 1/2 tbsp

Mustard seeds - 1/2 tsp

Salt - to taste

NENEDRA BANANA PEEL

BANANA PEEL UPKARI!

HOW TO MAKE:

Break the peel in the middle and pull out the thin green part. (it can be easily removed).

Now cut banana peels thin 1" length size pieces.

Cut the potato in the same way.

Heat the Kadahi with little oil.

Splutter the mustard seeds. 

Add red chilly and saute.

Now add cut veges and little water. 

Add grated coconut, asafoetida and salt. Cover and cook till done.

I like this upkari watery so I always add more water.  The gravy goes well with the steaming rice.

LADIY'S FINGER / BHINDI TALASANI

Bhindi is my fav vegetable so I tried many curries out of this veggie. Talasani is not a new thing but with Bhindi, it is really having a new look and taste! 

WHAT YOU NEED:

Tender Lady's fingers - 12
Red chilly - 4
Garlic cloves - 5-6
Onion - 1/2, sliced ( optional)
Salt - to taste

HOW TO MAKE:

Wash Bhindi and slit on one side and keep aside.
Now heat kadahi with 1 tbsp oil.
Crush the garlic cloves and put in hot oil. Fry.
Add broken red chilly and onion.  Stir for a minute.
Now add Lady's fingers and salt. Stir well.
Reduce the heat and cover to cook. 
The Bhindis should be crunchy, so do not over cook.

Serve Bhindi talasani as a side dish.

SNAKE GOURD AND POTATO STIR FRY / UPKARI

SNAKE GOURD AND POTATO STIR FRY

WHAT YOU NEED:

Snake gourd - 1

Potato - 2

Red chilly 3-4

Mustard seeds - 3/4 tsp

Salt - to taste

Oil - 1 tbsp

AN UNUSUAL COMBO SNAKE GOURD AND POTATO! 

A BIG HIT!

HOW TO MAKE :

Wash and cut snake gourd and potatoes in cubes.

Heat oil in kadahi.

Splutter mustard seeds, then add broken red chillis. Stir.

Now add potatoes and snake gourd. saute well.

Add salt, stir well.

Reduce the heat to minimum. Cover and cook till it is done.

Stir the upkari several times so that it doesn't get burnt.

I have not added water while cooking.

Serve Snakegourd and potato upkari hot as a side dish.

EGG PLANT (STIR FRY) JAPANESE STYLE

EGG PLANT STIR FRY, JAPANESE STYLE

WHAT YOU NEED:

Egg plants - 2 ( violet color, long variety)
Ginger, grated - 1 tbsp
Sesame oil - 1 tbsp ( here i used olive oil)
Red chilly sauce - to taste
Salt - 1 tsp

THIS TASTES AWESOME!

HOW TO MAKE :

Wash egg plants and cut in the middle, then slice in the shape of half moon.
Apply salt and keep aside.

Heat oil in a flat kadahi.
Add ginger and fry till you get the aroma.
Then squeeze out the salt water from eggplants and add in to the kadahi.
Stir well.
Now add red chilly sauce, mix thoroughly. 
Cook till eggplants are cooked. 

Serve as a side dish.

POTATO AND STEMS OF AMARANTHUS STIR FRY

Potato is a king of vegetables. It mingles (goes) well with any veggie. 

POTATO N AMARANTHUS' STEMS STIR FRY

WHAT YOU NEED:

Potatoes - 2
Amaranthus Stems / Bhajji Dento - 6-8
Red chilly - 4
Mustard seeds - 1/2 tsp
Salt - to taste

BATATO / BHAJJI DENTO UPKARI

HOW TO MAKE:

Wash Potatoes and Amaranthus stems. ( discard the roots)
Cut Potatoes in 2" long pieces and also stems.

Heat 2 tsp oil in kadahi.
Splutter mustard seeds, add broken red chilly. Stir for a minute.
Now add Potatoes and stems in kadahi and stir well.
Add salt and little water. Stir.
Cover and cook till it is done.

Serve Potato and Amaranthus stem / Bhajji dento stir fry as a side dish.

BIG WHITE KIDNYE BEANS STIR FRY

BIG WHITE KIDNEY BEANS STIR FRY

WHAT YOU NEED:

White kidney beans - 3/4 cup
Red chilly - 4-5 broken
Mustard seeds - 3/4 tsp
Coconut grated - 2 tbsp
Salt - to taste

WHITE KIDNEY BEANS

TASTES LIKE BIBBE UPKARI!

HOW TO MAKE:

Soak beans overnight in a vessel with more than enough water.

Pressure cook the white beans  for 15 minutes.

Cut the beans in length wise.

Heat kadahi with a tsp oil. Splutter the mustard seeds, then add red chilly. 

Now add cut white kidney beans and stir well.

Add grated coconut and salt. Add little water if needed. Stir well.

Serve White Kidney Beans stir fry as a side dish.

CAPSICUM STIR FRY

WHAT YOU NEED:

Capsicums - 2 big
Onion - 1 big
Green chilli - 1
Sesame seeds - 1 tsp
Salt - to taste
Ghee - 2 tsp

CAPSI STIR FRY

HOT TO MAKE:

Wash capsicum and cut in big pieces.
Cut onion in big pieces too.
Slit green chilli.

Heat ghee in kadahi and splutter sesame seeds.
Add green chilli and saute.
Now add onion and stir fry till it just changes the color.
Add capsicum and salt, stir.
Do not overcook. Let them crunchy.

Serve Capsi stir-fry as a side dish.

TOMATO STIR FRY

A very quick and easy preparation.... 

TOMATO STIR FRY

WHAT YOU NEED:

Tomatoes - 6
Onion - 1
Mustard seeds - 1 tsp
Cumin seeds - 1/2 tsp
Sambar powder - 1 tsp ( heaped )( Plz check sambar powder recipe here)
Salt - to taste 

SPICY, SWEET N LITTLE SOUR TOMATO STIR FRY....

HOW TO MAKE:

Wash Tomatoes and cut in quarters.
Chop Onion.

Heat kadhahi with 3-4 tsp oil.
Splutter mustard seeds, then splutter jeera.
Add curry leaves and onion. Stir for few minutes.
Add tomatoes and stir well
Now add sambar powder and salt. Stir.  
Reduce the flame and cook till done.

Serve Tomato stir fry as a side dish.

IVY GOURD AND POTATO STIR FRY/UPKARI

IVY GOURD + POTATO STIR FRY

WHAT YOU NEED:


Ivy gourd /Tendle 25 numbers
Potatoes 2 medium 
Red chillies 5 (broken)
Mustard seeds 1 tsp
Salt to taste

FRESH IVY GOURDS 

TENDLE + BATATE UPKARI!

HOW TO MAKE :

Wash Ivy gourds, cut in length wise and keep aside.
Cut potatoes also in lengthwise, then apply salt and keep aside for at least 15 to 20 minutes. 

Heat a kadahi with 2-3 tbsp oil.
Splutter mustard seeds, add broken red chillies. Stir.
Now squeeze out lightly the salty water from potatoes and add in the kadahi.
Add Ivy gourd too, mix well. 
Cover and cook on a low fire till it is done. 
Stir several time to avoid burning.

Serve Ivy gourd and Potato upkari as a side dish.

BEET STIR FRY

Very easy and simple preparation!

BEET STIR FRY

WHAT YOU NEED:

Beetroot - 4-5 ( medium size)
Onions -2 , chopped
Red chillies - 3-4 (broken)
Mustard seeds - 1 tsp
Salt to taste
Oil - 4 tsp

BEETROOT UPKARI

HOW TO MAKE:

Remove the skin of beetroots, wash and cut in 1" pieces.

Heat kadahi with oil. 
Splutter the mustard seeds, then add red chillies. 
Add chopped onions and stir till they are translucent.
Now add beetroot and salt. Mix well.
Reduce the heat, cover and allow it to cook till it is done.

Serve Beetroot stir fry as a side dish. 

MIXED VEG STIR FRY

MIXED VEG STIR FRY

WHAT YOU NEED:

Snake gourd -1 small ( 3/4 cups)
Capsicum -1 (cut in lengthwise)
Carrot - 1 big (cut in lengthwise)
Beans - a few (cut diagonally )
Spring onions, with greens - 4-5 (Chopped)
Cabbage - 2-3 leaves ( cut in lengthwise)
Red chilli flakes - 1 tsp
Pepper powder - 1/2 tsp or to taste
Coriander leaves, chopped - 1 tbsp
Salt to taste
Olive oil -1 tbsp

KID'S FAV STIR FRY!

HOW TO MAKE:

Heat kadahi with one tsp oil.
Add spring onion and saute for a while.
Now add snake gourd and all the vegetables one by one. 
Add red chilli flakes, coriander leaves and salt. Stir well.
Allow it cook for few minutes. Don't over cook, let the veges be crunchy and half cooked.
Now add pepper powder. mix well.
Finally add olive oil.

Serve as a side dish.

SPROUTED GREEN GRAM STIR FRY

SPROUTED GREEN GRAM STIR FRY

WHAT YOU NEED :

Green gram - 4/3 cup ( soak green gram for 20 to 24 hours. Then place soaked green grams in a wet cotton cloth and cover for overnight. Next morning you will see the sprouts coming out from the green gram.)
Onions, chopped - 2 big
Mustard seeds - 1 tsp
Red chillies -7-8
Salt to taste

MOLKO AYILO MOOGA UPKARI!

HOW TO MAKE:

Heat kadahi with one tbsp oil. Splutter mustard seeds in a hot oil.
Add broken red chillies to it, saute.
Now add onions, stir till it is translucent.
Add sprouted green gram and salt. Stir well.
Cover and cook on a low heat. Stir several times so that it doesn't stick the kadahi.

Serve Sprouted green gram stir fry as a side dish.