“Jeevi Kadgi Panna Upkari (Nirphanas/ Breadfruit Spicy Curry)” … panna upkari is a spicy side dish from GSB Konkani Saraswat Cuisine that literally rolls a few tears from eyes when savored prepared in the traditional way, I am sure many Amchigele's out here will agree with me … but then, the taste lies in that spicy flavor of combination when eaten as an accompaniment served with dal- chawal, shevai, bhakri, panpolo that are a few of the best combos … Yummilicious …
** As I often mentioned "Panna Upkari" is very spicy side dish/ curry from GSB Konkani Saraswat Cuisine prepared using either Veg or Non.Veg items. Traditionally prepared curry always makes one shed a few tears and send out fuming heat from ears not to mention the leaking nose which are all impact when the spicy curry is savored to heart’s content despite the spice level. Over years, this curry still holds a lot of fondness among almost all despite the spice level having been drastically reduced and prepared to suit individual choice.
** Each home have their own recipes and while most of them do not add coconut gratings, in my home I do add a little while grinding masala just for the sake of preparing gravy in bulk which otherwise will turn too watery for our liking. I have included this recipe with inclusion of different types of both veggies and non- veg and this time I am sharing the same wherein I have used jeevi kadgi/ nirphanas/ breadfruit which is in season. Do try this out if this veggie is available in your vicinity and enjoy with your family and friends, tastes awesome.
** Sharing my own recipe for “Jeevi Kadgi Panna Upkari (Nirphanas/ Breadfruit Spicy Curry)” … my style ….
** Ingredients :
Jeevi Kadgi/ Nirphanas/ Jeegujje/ Bread fruit : 400- 500 gms.
Piyavu/ Kanda/ Onions : 3-4 large sized.
Kashmiri Red Chilly Powder : 1 tsp (Optional)
Tomato : 2 medium sized
Salt/ Namak/ Meeta : to taste.
Tela/ Oil/ Tel : ¼ cup (+/- as required)
** For Masala to be ground :
Tela/ Oil/ Tel : 1 tsp
Soyi/ Coconut/ Nariyal : ¼ cup freshly grated.
Kashmiri Dry Red Chillies/ Kumte Mirsanga/ Byadgi Mirchi : 15-20.
Kothambari/ Coriander Seeds/ Dhania : 2 tsps
Chinchama/ Imly/ Tamarind : Small marble sized
** Slice off the skin portion of breadfruit/ jeevi kadgi/ nirphanas/ jeegujje as thinly as possible and keep it aside. You can prepare fries out of the same which I have shared elsewhere in the Blog. If not desired then you can discard the same.
** Cut the breadfruit in the center horizontally and then vertically to get four quarters out of the same. Slice off the center pith which is otherwise sticky and discard the same. Now cut into slices of half inch or as desired but of equal size.
** Check the picture below to "Jeevi Kadgi/ Bread Fruit/ Nirphanas/ jeegujje" veggie and also the size in which it needs to be cut. Also sharing a common link at the bottom of this recipe to more recipes using the same.
** Add the cut veggies immediately into a bowl of water to avoid being discolored. Just before cooking put them into a colander, rinse under running water, keep it aside for a minute or two to let drain off excess water as much as possible.
** Peel off the outer skin of onions and chop them to fine pieces. Keep this ready aside while we prepare the masala to be ground. Also, wash, wipe dry and chop the tomatoes into small pieces and keep them ready aside separately.
** For the masala to be ground : Add oil in a small pan and add the coriander seeds and fry until the color changes slightly, then add in kashmiri red chilly and fry together for 1-2 mins until done, remove and keep it aside to cool a bit.
** Add coconut, fried coriander seeds- red chillies along with tamarind into a mixer grinder and grind to a fine paste with as much water required only. Remove and keep it aside ready to be added when preparing the gravy.
** Note : You can soak the tamarind in water for 10-15 minutes, squeeze well to make a thick paste and add the same to the curry too, some people follow this method in southern parts, however we always add when grinding the masala itself.
** To prepare curry : Heat oil in a thick bottomed wide shaped vessel, when hot lower the heat to medium and add the finely chopped onion pieces. Fry the onions stirring all the time until they are evenly browned. When almost done add in the kashmiri red chilly powder and fry for a second only, do not let it burn.
** A few Tips and Notes in preparation of this curry :
1.. Addition of red chilly powder is optional, I add it only to bring in the fiery red colour, into the curry, which is beautiful and sets the curry apart in looks. You may leave out the step if you do not need it or prefer it otherwise.
2.. You can add a pinch of salt while frying the onions as it helps in frying the onion faster and evenly. This is a tip give by famous chef. Sanjeev Kapoor which I have been following for over 2 decades now and it works fantastic.
3.. Also, do remember to keep stirring for even browning and do not leave unattended lest you burn the onions which will turn the curry bitter.
** Now add in the tomato pieces, mix well and let cook for 2-3 minutes until they turn soft. Now add in the jeevi kadgi pieces, ½ cup of water and mix well. Cover and cook on medium to low heat until the pieces are 80% done. In between if you find it too dry without trace of water then do add in some for proper cooking.
** Lastly add ground masala, mix well and fry for 1-2 minutes on medium heat. Add about 2 cups of water, salt to taste and bring to a boil on medium heat stirring often. Lower the heat and let simmer for a good 10-15 minutes, stirring in a few times. Check consistency and add more water if necessary now.
** The consistency of this curry is slightly thinner textured, so adjust accordingly and let simmer well. When done remove from heat and keep it aside to let rest for 30 minutes for flavors to be infused well, the curry turns that much tastier when allowed to rest, if thickened you can add in some hot water before serving.
** “Jeevi Kadgi Panna Upkari (Nirphanas/ Breadfruit Spicy Curry)” is done and ready to be served. Tastes best served as side dish with Dalitoy (spiced tuvar dal) and sheetHa (rice) during meals along with any other dishes if desired. Tastes equally good served with panpolo (neer dosa) or shevai (idiyappam) or oondi (steamed rice dumplings) too, tandla (rice) bhakri etc. either for meals/ breakfast. Do try it out and enjoy with your family, remember to adjust spice level according to your family preference.
** Note : The spice level can be adjusted as per family requirements, however I must mention that this is a very spicy dish that tastes best that way, also the addition of fried onions mellows down the spicy level, so adjust accordingly.
** Sharing a common link to both Veg. and Non-Veg "Panna Upkari" dishes shared in the Blog, you may browse through and try them out too ….
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