"Tendle- Batato- Piyava Upkari (Ivy Gourd- Potato- Onion Bhaji/ Stir Fry)" ... a simple- healthy bhaji from GSB Konkani Saraswat Cuisine prepared to be served during meals with dalitoy- sheetHa (dal- chawal) ... Yummilicious ...
** Upkari/ Bhaji/ Stir fries with veggies or leafy veggies is prepared and served almost in every GSB Konkani Saraswat home during meals. Unfortunately our community cuisine never got promoted/ recognition it deserves because not only is it kept simple flavored but is cooked to perfection ie is neither overdone nor underdone which makes it the healthiest choice for consumption for a healthy lifestyle.
** Alsando (yard long beans), beans (french beans), bhendi (lady's finger/ okra), harve kele (raw banana), surnu (yam), batato (potato), tendle (gherkins/ ivy gourd), dudde (pumpkin) are just a few veggies while the list of those that can be prepared as simple upkari/ bhaji is endless. Then there are whole pulses like kulith (horse gram), vatana (green peas), chano (bengal grams) etc. can be also cooked in similar way.
** My friends hesitate and crib to eat, complaining that our style of upkari is bland as it does not include garam masala or other spices. Well, to each one their own, but most of the upkari are kept simple tempered with either mustard seeds- red chilly- curry leaves or crushed garlic- red chillies at times for some upkari thinly sliced onions are also added, which nutritionist now agree is the most healthiest way of cooking.
** I guess it takes a professional like Doctor, Nutritionist or Ayurveda to make one realize that it is best to keep one dish of the meal cooked in simple way to obtain maximum benefits, be it upkari/ bhaji or a salad/ raita. I grew up relishing this as Amma always insisted that we eat it with a murmur and we did so and I am really thankful for that habit formed during childhood which has continued in my home to date.
** Coming to this upkari, here I have used Tendle (Gherkins/ Ivy Gourd), Batato (Potato/ Aloo) and Piyavu (Onion/ Kanda) in combination and it tastes fantastic. This is a common upkari/ bhaji in the community prepared almost in every home so for an amchi this is nothing new. To my other friends out there I would like to suggest that you please try these simple dishes and enjoy the nutrition of veggies in your home.
** Here is my recipe for "Tendle- Batato- Piyava Upkari (Ivy Gourd- Potato- Onion Bhaji/ Stir Fry)" ... which I learnt from Amma ....
** Slice off edge portions of 250 gms of Tendle (Gherkins/ Ivy Gourd) and cut them lengthwise into 4-6 pieces depending upon the thickness of veggies. Add them immediately into a bowl of water and keep it aside ready.
** Peel the outer skin of 2 large sized Potatoes (Batato/ Aloo) and cut them also lengthwise into 1/4 inch thick strips similar to tendle/ ivy gourd pieces. Add them also immediately into a separate bowl of water and keep it aside.
** Peel off the outer skin of 2 medium sized Onions (Piyavu/ Kanda) and slice them lengthwise as thinly and possible. Separate the segments and keep it aside ready. Check picture collage for reference of the cut slices of veggies.
** To prepare the Upkari/ Bhaji/ Stir fry : Heat 1 tblsp oil (tel/ tela) in a thick bottomed kadai/ pan, when hot add 1 tsp mustard seeds (rai/ sasam), when they begin to splutter lower the heat and add 3-4 dry red chillies (sukki mirsanga/ sookhi murchi) cut into medium sized pieces, 1/4 tsp of hing (asafoetida) powder (Optional, you can skip it if not desired), a few fresh curry leaves (kadipatta/ karbevu) and fry for a minute or two taking care to avoid them getting burnt.
** Add the sliced onions and fry on medium heat for 1-2 minutes, do not let it brown. Now drain and add the tendle/ ivy gourd pieces, mix well, add about 2-3 tblsps of water, cover and let cook on medium heat for a few minutes. The initial high heat helps in sealing the water content of the bhaji within and cook to perfect.
** Now sprinkle some water, mix well and cook on low heat covered, stirring a few times in between until it is 50% done. Now drain and add the potato pieces, mix well, cover and cook until both tendle and potato are cooked 80%. Keep stirring in between for even cooking and ensuring the veggies do not get burnt.
** Now add salt (namak/ meeat) to taste, check and sprinkle some water if required, mix well, once again cover and cook till 95% done. Always check the vegetable in between and if you find it sticking to the bottom of pan sprinkle some water and mix gently. However, avoid adding water in one go or it will turn soggy in texture.
** Lastly add 1-2 tblsp of freshly grated coconut (soyi/ nariyal/ tengina kayi), mix well, cover and cook on low flame until done, say just for a few more minutes. In some homes upkari/ bhaji is cooked to very soft consistency, but I avoid doing so as not only are the nutrients lost in such methods but I find it loses on taste too.
** Note : This style of cooking veggies with minimum water takes time and needs a keen observing to avoid ruining the dish, so please be careful. Again, do not pressure cook to hurry the process as then the chances are it will get overcooked. If you are new just give this method a try, in the long run you will be thankful for it.
** "Tendle- Batato- Piyava Upkari (Ivy Gourd- Potato- Onion Bhaji/ Stir Fry)" is done and ready to be served. Always serve upkari/ bhaji hot and freshly cooked during meals with dalitoy- sheetHa (spiced dal- rice) along with other dishes for best in taste. In most of the GSB Konkani Saraswat homes, veggie upkari is always served be it for lunch or dinner and we all love to relish it as side dish. Remember to serve within a gap of few hours lest the upkari may turn rancid due to addition of coconut.
** There are plenty of "Upkari/ Bhaji/ Sitr Fry" with veggies, leafy vegetables, pulses etc. shared in Blog, do browse through, try them and enjoy a healthy lifestyle for your family. Do make it a habit for growing children as this is the time they need nutritious food the most, also the habit will then continue for generations.
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Thanks.