Beetroot Manchurian Balls in gravy

This is a veg machurian recipe. You can use any vegetable of your choice, provided you chop them finely. I have used Beetroot, smashed potato, curry leaves, coriander leaves, onion, ginger-garlic, green chilli, cumin seed, maida for making of the balls. You can also use cabbage, carrot, beans along the same contents. This recipe can also be made dry, where you need to add consistent amount of sauce. 

Ingredients:
Grated beetroot 1 medium
2 Boiled potato (smashed well)
1 small tbsp cumin seed
1 tbsp vineger
1 tbsp chilli sauce
1 tbsp Soya sauce
1 tomato puree (use unripened tomato, to avoid sourness OR you can use the Maggi tomato ketchup)
1 medium onion finely chopped
3 green chilli finely chopped (use partly for gravy and for balls)
Finely chooped Ginger 3 tbsp
Finely chopped Garlic 2 tbsp
1 tbsp ginger garlic paste 
1 tbsp pepper powder
Maida 
Corn four
Salt to taste
Oil to fry

Making of the Balls:

• Chop the vegetables of your choice to fine. (I have made beetroot as main ingredient in this dish) 

• Grate one medium beetroot.

• Fry ginger-garlic (1:2) tbsp, chopped onions, chopped curry leaves. Fry for 2-3 mins in medium flame till raw smell goes.

• Add the grated beetroot, 1 tbsp vinegar and fry well till its raw smell goes.

• Mix well smashed potato, 2 tbsp green chilli, 1 tbsp cumin seed, now add the beetroot mixture and chopped coriander leaves, salt to taste.

• Mix the content well and make even sized balls.

• Make a corn paste adding 2 tbsp corn, 1 tbsp ginger-garlic paste, little pinch salt. Dip the balls into this and deep fry the balls. [You can also coat the dipped balls in fine rice rawa/bread crumbs]

Making of the Gravy:

•  Fry 2 tbsp garlic, 1 tbsp ginger, 1 tbsp green chilli; saute for 2-3 mins. Add 1 tbsp chilli sauce, soya sauce.

• Add 1 tomato puree and fry well till it cooks and leaves oil along the sides (see that you don't add ripened tomato which are very red in color, as it makes the gravy sour, you can also skip adding tomato puree and add 2-3 tbsp of Maggi tomato sauce)

• Add a cup of water and bring it to a boil. Add a tbsp of pepper powder. Adjust the salt.[You can also add chopped spring onions, I did not have them along, it gives nice aroma along the gravy]

• When you see the gravy boiling well, add 3-4 tbsp of Corn flour mixed in water.

• Now you see the gravy thickening. Add the beetroot balls and cook it for a minimum of 3 mins.

• Garnish with finely chopped coriander leaves. Serve along fried rice/plain rice or even chapati.

 

Spicy Eggplant curry

Eggplant is also called brinjal. In other Indian languages it is vaingan (konkani). This is a yummy and delicious Brinjal Curry which goes well as a side dish for rice, dosa, chapathi, puri and paratha.

Ingredients:
Brinjal small size -  10-12
Tomatoes - 3-4 chopped
White sesame seeds – 2 tsp
Peanuts (roast them lightly) - 4 tbsp
Grated coconut - 5 medium tbsp
Turmeric powder - 1/2 tsp
Coriander powder - 1 Medium tsp
Cumin/ Jeera powder - 1 small tsp
Garam masala – 1/2 tsp
Dry red chillies –  8
Green chillies – 4 chopped
Onion – 2 medium chopped
Curry leaves – 2 sprig
Tamarind juice – 1/4 cup
Coriander leaves – 2 tsp chopped
Salt – to taste
Oil – 3 tbsp

Method:

• Wash and make cuts all over the Brinjals. 
• Slightly roast the peanuts, sesame seeds and dry red chillies. Grind them with the grated coconut to a smooth paste, adding enough water. 
• Heat oil in a pan and add onions. Saute till they turn golden brown. Add the tomatoes and fry for sometime.  
• Now add the ground paste and fry for a minute.  Add the spice powders, green chillies and curry leaves. Saute till the aroma comes out. 
• Now lilltle water, tamarind juice and salt. Mix well and bring it to boil. Add brinjal and cook on a low flame for 15-20 minutes.  
• Garnish with coriander leaves.  Serve the yummy Brinjal Curry with any main dish of your choice!

Bamboo shoot curry

Bamboo shoots is mostly seen in market during rainy season... Most konkani people make a traditional konkani recipe called "kirla randai"  which is made during monsoon... Bamboo shoots is also used along shrimp/prawn curries..

Peel, thinly slice the bamboo shoot and soak in water for 3 days. Keep draining and replenishing with fresh water every day. This way toxins present in bamboo shoots get washed away. 

Method:

• Chop bamboo shoot as per your convenience. 
• Take a vessel fry mustard, when it pops add the curry leaves, then add the chopped bamboo shoot. Add salt and cook till done and keep aside.
• Boil Green gram and keep aside. (here I have used Soya beans)    
• Masala: Grind 1 grated coconut, 8-10 red chilly, Tamarind pulp medium; roasted 1/2 tb sp jeera, 1/4 methi, 1 big tbsp coriander seeds. Grind all ingredients to fine paste. 
• Now mix the cooked bamboo, green gram/ soya bean; add the masala & consistent water to make the gravy, salt to taste if needed. and bring to a boil till curry is done. Add fried mustard along curry leaves to the curry for garnish.
• Goes well with boiled rice , its a seasonal dish..... especially in rainy season :)

Kirla randai (Konkani)

AMBE SASAM (konkani) :P [Mango sweet curry]

AMBE SASAM (konkani) :P [Mango sweet curry]:

 
Peal the Mango skin, scrap the extra pulp from skin if any.. also scrap a little from the mango to make consistent gravy...

Take oil in pan, add 1 tsp musturd fry till it pops, add half tsp udad dal, then add red chilli and curry leaves fry for 2-3 min, then add the mango along the pulp... Add grated jaggery... boil and stir for 10 min till done... Add half tsp corn flour mix with little water, to make the gravy bit thick..
This is simple recipy a quick one..

There is one more where we add coconut paste.. even a combination of pineapple and grapes is used... The recipe goes as follow..yummy..
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AMBE-ANANAS SASAM [Mango-pineapple sweet sour curry]:

1 cup mangoes(cubes),1 cup pineapple(cubes),1 cup grapes[seedless],6 red chillies
1 cup grated coconut,Small piece of jaggery,Small lump tamarind,1 tbsp mustard seeds,Curry leaves

Grind the red chillies, tamarind, coconut and the dry roasted mustard seeds to fine paste, bring it to boil in kadai...
Mix the fruits with this ground masala...Add jaggery and salt, stir and cook for 10-15 min..add water if needed..