Sunday, January 22, 2012

Konkani Randap : Bhendya Talasani | Bhindi Ki Subzi | Stir-Fried Okra

Bhindi, also known Okra or Lady's Finger, is a very tasty vegetable when cooked with onion and tomatoes. This recipe is a delicious main course vegetable dish, a perfect treat for lunch or dinner with rice or roti.  Easy to make and very healthy and tasty to eat.

Preparation Time: 20 minutes

Servings: 4

  • 1 Kg Lad'y Finger (Bhindi).
  • 2 medium size onions, finely chopped
  • 2 table spoon red chilly powder
  • ½ table spoon turmeric powder
  • 1 medium size chopped tomatoes
  • Salt as per taste

  • Wash the Bhindi nicely and cut it circular as shown in picture. Keep it aside.
  • Put oil in a non stick pan (kadhai).
  • Add onions and fry till golden brown in color.
  • Add red chilly powder and turmeric powder and fry till the raw smell of the powder goes off.
  • Add Lad'y Finger (Bhindi) and fry for a minute.
  • Don’t add water to the curry, as it makes the bhindi sticky.
  • Cover the pan with a plate and add water to 1/4th of the plate as shown in picture.
  • After 5-6 minutes remove the plate and confirm the Bhindi is not cooked fully.
  • Add chopped tomatoes and cook till lady's Finger (Bhindi) is done.
  • Add salt and mix well.
  • Serve hot with chapathi or roti.

PS:  Here I have used dried kokum(bhinda sol in Konkani) which makes the subji unsticky. 

Friday, January 13, 2012

Konkani Randap : Biscuit Ambado | Kannadiga Uddina Vada | Medu Vada | Urad Dal Vada

Biscuit Ambado is one of the favorite konkani snack item. During any rituals or marriages, this delicacy is must. Kids love these vadas.

Preparation Time: 15 minutes

Servings: 4


  • 2 cup urad dal
  • 1/4cup fresh/frozen coconut and few pieces of fresh coconut
  • 2 strand curry leaves
  • 1 table spoon ginger (cut into tiny pieces or grated)
  • 2-3 green chilies(cut into tiny pieces)
  • Oil
  • Salt 

  • Soak ural dal for 3-4  hours.
  • Grind the dal to a thick coarse paste without adding water.
  • Add coconut, curry leaves, ginger, green chillies and salt. 
  • Mix well.
  • Heat oil in a kadhai and make small balls of the batter and deep fry them as shown in picture.
  • deep fry dollops of the batter  till golden brown.
  • Serve hot with ginger chutney 

PS:  Want a crisypy badas...  add a handful of urad dal with skin in the batter.

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