Batato ~ Bikkanda ~ Magge Ghalnu Peja Upkari (Saar Upkari) / Potato ~ Jackfruit Seeds ~ South Indian Cucumber Patla Bhaji ..... Yumz ...
This is a very simple dish prepared whenever you are in a hurry or down on health issues as they are not time consuming and can be prepared in a jiffy. Peja Upkari / Saar Upkari means patla bhaji ie a bhaji / upkari that has a little bit of water content in it. But somehow these dishes are very tempting to be prepared during monsoon also as when had with hot steaming rice they simply turn a simply meal into exotic one. I prepare this with potatoes very often as both hubby and me simply love potatoes. This dish gets the thickness from potatoes while the addition of other two ingredients adds on to the taste. Magge or South Indian Cucumber is very good for health and has a cooling property.
We prepare many dishes with this vegetable and is one of my favorite vegetable too. Addition of Jackfruit seeds also gives a sweetish taste to the dish. So in all the three ingredients compliment each other very well and when seasoned with hing simply turn out a simple dish to a desired one. Do try out this dish you can prepare this dish with only potato as single ingredient or also the same one can be prepared with magge and bikkand / south Indian cucumber and jackfruit seed as combo. I prepared both these dishes and posted before but there for cucumber of jackfruit seed I had seasoned with garlic you can choose whichever you prefer. Will add the links to the same at the bottom of this Recipe. Here is the simple recipe to peja upkari ie. Batato ~ bikkanda ~ magge ghalnu peja upkari (saar upkari) / potato ~ jackfruit seeds ~ south indian cucumber patla bhaji .....
** Wash and cut into pieces one small or half of large magge / south Indian cucumber. You should discard the inner seeds. You should have about 3 cups of the same.
** Peel the skin and cut into pieces 2-3 medium sized potato / batato. Wash in plenty of water and keep this ready aside.
** Mash the jackfruit seeds (about 15) with a heavy weight or stone. Remove the outer white skin. Wash in plenty of water and keep this ready. You can use fresh or frozen one’s for the same. If using frozen jackfruit seeds, just soak them in water for 10 minutes and prepare in the same way as above. I will add the freezing proceedure of Jackfruit seeds link at the bottom of this recipe.
** Drain off the water and add all the three ingredients in a pressure pan. Add required amount of water ie. the water should just about cover the ingredients in the pan in same level. Cover with the lid and pressure cook to 3 whistles on medium heat. Let the pressure fall on its own. Once able to open the lid, gently open the lid and allow the steam to pass off. Stay away from the cooker lest the steam burn your hands. Always do be careful with pressure cookers. They are easy to cook in but should be dealt with carefully.
** Once the steam has passed off pour the contents into a thick bottomed steel vessel, check in the water level. If desired add in half a cup or so. Do not add more or else the dish will turn out tasteless and watery. Add salt to taste and 2 tblsp of prepared hing water* and bring to boil. Lower the heat to medium and simmer for 5 to 10 minutes. If the gummy hing is not available to prepare hing water leave out the addition of the same. You can add the powdering hing into the oil when seasoning too. Remove from fire and keep aside.
For Tempering : Heat 1 tblsp of oil in a small pan, when hot add in 1 tsp of mustard seeds, when they start to splutter, add 3-4 red chillies chopped to pieces followed by 8-10 curry leaves. If adding hing powder add 1 tsp of hing powder now. Fry all for a few seconds and pour it over the prepared peja upkari / saar upkarii.
** Batato ~ bikkanda ~ magge ghalnu peja upkari (saar upkari) / potato ~ jackfruit seeds ~ south indian cucumber patla bhaji is ready to be served. Serve this hot with hot rice. Though this dish goes very well with rice, you can serve the same with roti / paratha too. Go ahead and prepared this dish and enjoy with family. Though a very light food, I assure you this dish will be received well by one and all. All you need is some roasted / fried pappad and pickle to go along with it.
** Note : For Preparing Hing Water : Hing water is prepared by putting a small marble sized gummy hing (available in South Indian Stores) into a glass bottle and adding about a small cup of boiled and cooled water to it. Within a few hours the hing will slowly melt and you will get a thick whitish liquid. This is hing water. You can keep this in the fridge and use sparingly as and when needed. We GSB / Sarawath Konkani people usually prepare the same and keep it in the fridge always and use the same for dal, patrado or any other humman etc.
** For the Batate Peja Upkari, Please follow the link given below ……
** For the Magge ani Bikkanda ghalnu Talasani, Please follow the link given below ….
** For Freezing of Jackfruit Seeds, Please follow the link given below ……