Curry on Kamath's Kitchen

Vaali Bendi - Malabar Spinach curry

Sat, 15 Aug 2020 12:16:00 +0530

This is an authentic curry prepared in a typical GSB household, made from Malabar spinach. Malabar spinach is a tropical edible vine found here in the subcontinent. The curry can be made quickly in half an hours time. My mother used to say that this vine aids in digestion relation problems.

Ingredients

1 bunch of Malabar Spinach
Half of a coconut, grated.
10 Dried Red Chillies (Madrasi variant)
1 bulb of medium garlic.
2 Tbsp Oil
1 Small lime sized ball of Tamarind.
1cup black bean (Can be substituted with Horse gram, Black eyed beans or red beans)
Salt as per taste.

Method

Wash and clean the Malabar Spinach thoroughly. Then cut them in 2-3 inch long pieces along with the leaf.
Take a pressure cooker and put adequate water so that the spinach and the beans will get submerged. Add some salt. Cook until you hear two whistles.

Keerlu Ambade Gashi - Bamboo Shoot & Hog Plum curry

Sat, 15 Aug 2020 12:00:00 +0530

This curry is a favourite in family, my husband used to love this curry very much. Bamboo shoots are not available around the the year hence we preserve the shoots in brine and use them when needed. We mainly cook this dish in monsoon. The sourness is added by using Hog plum, which was introduced to south Asia by the Portuguese.

Ingredients

Bamboo shoots 1/2 kilogram.
4-5 whole Hog Plums (Can be substituted by Tamarind)
Half of a coconut, grated.
10 Dried Red Chillies (Madrasi variant)
1 Tbsp coriander seeds.
1 Tbsp Urad Dal (split black gram)
1/2 Tsp Turmeric

For Tempering the curry

1/2 Tsp Mustard Seed
1 twig of curry leaves.
2 Tbsp of Coconut oil.

Method

Wash and clean the Bamboo shoots. Then cut them in 2-3 inch cubes. Soak them into the water to remove excess salt that the bamboo have absorbed from the brine.

Alsande Randai - Yardlong beans curry

Wed, 01 Apr 2020 12:56:00 +0530

This is a very quick and simple coconut based curry made from yardlong beans. We call it Alsande Randai in Konkani. Alsande means yard-long beans or snake beans and randai means curry. This goes well with rice and is generally served in lunch and dinner.

Ingredients for the base masala

1 Cup freshly grated Coconut
7-8 Dry red chillies (Byadgi chillies)
1 tbsp Urad Dal (split black gram)
1 tbsp coriander seeds
1⁄4 tsp fenugreek seeds
Pinch of turmeric
Small gooseberry sized tamarind

Ingredients for the curry

500 grams yard-long beans.
3 tbsp oil
1/2 tsp mustard seeds
1 sprig of curry leaves
1/2 tsp jaggery.
salt to taste

Method

Let us prepare the base masala for this curry. This masala can be used as the base for other curries too like okra curry, ivy gourd curry, etc.

Take the oil in a pan and fry the dried red chilies, fenugreek seeds, coriander seeds, and urad dal until it gets light brown. Keep aside and let it cool.
Put some warm water in a bowl and add the tamarind to it, so that it melts and turns into a liquid paste.
Grind the fried spices with grated coconut and tamarind water into a fine paste.
After washing cut the yard-long beans into 1 inch long pieces, bring it to boil in a curry pot. This curry is not thick so use about 1 liter of water.

Pedve Panna Upkari - Spicy Sardine Curry

Sun, 30 Dec 2018 21:18:00 +0530

Typically this fish curry can prepared with many varieties of fish like Pomfret, Anchovies & Mackerel, this particular recipe uses a local Indian Sardine fish. It is called Tarle in Marathi, Pedve in Konkani. This dish is very spicy but you can adjust the number of chilies according to your preference. Lets start with the ingredients.

Ingredients

Ingredients for Gravy

Sardine Fish 1 Kilograms
20 Madras & Byadgi Chilies
2 tbsp Coriander Seeds
1/4 tsp Fenugreek Seeds
2 to 3 Cloves of Garlic
1/4 tsp Mustard Seeds
1 Big Red Onion Finely Chopped
1 tbsp Coconut Oil for frying.
2 tbsp Grated Coconut (optional)
25 grams of tamarind.

Ingredients for Seasoning

1 Big Red Onion Finely Chopped
2 Green Chilies
1/2 tsp Mustard Seeds
2 tbsp Coconut Oil
Few Curry Leaves

Method

Wash the fish clean, sprinkle a pinch of salt and keep aside.

Stuffed Apple Gourds (Tinday)

Mon, 01 Aug 2016 11:53:00 +0530

I got these gourds fresh from the market and rather than preparing a boring vegetable dish I wanted to prepare some different using Tindays. I remembered reading this recipe in an old magazine some time back. I added some of my own twists to it.

Ingredients

Serves : 5 5 Apple gourds

Ingredients for the stuffing

1 cup Soaked split Moong beans (green grams) (soaked for 4 hours)
2 tsp Mixture of coriander and mint leaves (mint should be in lesser quantity)
1 in Ginger finely chopped
2 Green Chillies Chopped
1/4 tsp Asofoetida (Hing)
1/2 tsp Raw Mango Powder (Amchur)
1/2 tsp Turmeric Powder
1/2 tsp Red chilli powder or flakes
1/2 tsp Mustard seeds (Raai)
1/2 tsp Cumin seeds (Jeera)
Few Curry leaves (Kadi patta)
1 cup water
Salt to taste

Ingredients for gravy

1/2 cup Mixture of finely chopped coriander and mint leaves (take less quantity of mint to avoid bitterness)
1 tsp Poppy seeds (khus khus)
1 1/2 tsp Coriander powder
1/2 tsp Turmeric powder
1 tsp Red chilli powder
1/2 cup Milk
2 Small Tomatoes
1/2 tsp Garam Masala
1 Diced Big Onion
2 tbsp Oil
1/2 tsp Mustard seeds (Raai)
1/2 tsp Cumin seeds (Jeera)

Method:

Wash the apple gourds and remove its outer skin. Remove its top portion and remove the inner portion to make it a bowl shape as shown below. Separate the seeds from scooped flesh and keep it aside.

Easy And Simple Kadhi With Carrot Salad

Sun, 01 Jan 2012 20:40:00 +0530

Today I am going to share recipes for kadhi and carrot salad that I mentioned in the corn and herb pulao recipe. These are very simple recipes and won’t require special expertise to prepare.

Kadhi is a simple north Indian dish. North Indian kadhi is generally thick; I am preparing the kadhi with buttermilk where as in north India it is prepared with yoghurt making it thicker. You may experiment by putting vegetables like fried (bhindi) okra or brinjal. This curry is generally served with boiled rice. I am keeping it simple because I am serving it with the corn and herb pulao.

First I’ll tell you how to prepare the kadhi and then we will move on to the carrot salad.

Ingredients for Kadhi

Buttermilk – ½ litre.
Besan (Chickpea flour) –1 cup.
Jeera (Cumin seeds) – 1 tsp.
Pinch of Asafoetida.
Red chilli flakes – 1 tsp.
Turmeric–¼ tsp.
Black Pepper – 1 tsp.
Ginger – 1 inch.
Green Chillies – 3 to 4 pieces.
Sunflower oil – 1 tsp.
Salt to taste.

Well if you have the above ingredients ready we can start preparing the kadhi. Here comes my step by step method:

Kuvale Sasam (Ash Gourd Gravy)

Sun, 25 Dec 2011 09:43:00 +0530

Ash gourd, winter melon or white gourd is a very healthy fruit (eaten as vegetable) in south Asia. It has been in the menu for over 2000 years. It has many health benefits; it is used to cure kidney stones, digestive problems and is an excellent diet for diabetic patients. It is also used to cure acidity and intestinal worms. It is also called Petha in Hindi, Boodugumbala in Kannada, Kohla in Marathi and Neer Poosanikai in Tamil.

We will need 30-45 minutes to cook this yummy gravy. So let’s get started with the ingredients:

Ingredients

Ash gourd – ½ Kg.
Small coconut 1.
Dried red chillies 15. (Gundu Molzuka Chillies or fat chillies)
Lemon sized tamarind.
Pinch of turmeric.
Mustard seeds 1½ tsp.
Curry leaves 1 stalk.
Salt to taste.
Coconut oil 3 tsp.

Ginger Onion Fish Curry

Sun, 11 Dec 2011 06:18:00 +0530

Today I’m going to share a Fish Curry dish. It is a fish curry with ginger Onion and green chillies. The best fish suited for this recipe is Dhoma or Croaker fish, but you can experiment with other fishes also. And if you do so please tell me too. This is fairly simple curry which will require roughly 30 minutes (1 hr for marinating the fish). This curry is very much Konkani (G.S.B) in flavour, there are also many versions of it. My sons like this dish the most, and I’m sure you will too.

So here’s the list of ingredients that we require for this curry:

Ingredients

Fish (Dhoma, any other fish will do except mori or shark) – 4
Grated coconut – 2 cups
Dried red chillies – 10
1 small lemon sized tamarind ball
Ginger – 1 inch
Green chillies – 3
Onion – 3
Coconut oil – 2 tsp.
Turmeric –1/4 tsp.
Salt to taste.