“Motto- Kasuri Methi Panna Upkari (Egg- Dried Fenugreek Leaves Curry)” … every GSB Konkani Saraswat is aware of teekhee panna upkari that is prepared in both Veg. and Non.Veg. form … to those who are new to this dish, I must mention that this dish is prepared very spicy and when relished it does clear all senses like the nose, eyes, mouth by shedding water, not to mention smoky feeling from ears, but I guess that’s the way it tastes best … I often prepare this curry with eggs too which I have shared before, but this time I prepared it with addition of kasuri methi to bring out extra flavor and it was excellent in taste … served it as a side dish with rice though it tastes better with panpolo (neer dosa) or shevai (idiyappam), the next choices are ghee rice/ pulav, roti, parathas … Yummilicious ….
** Panna Upkari is a extra spicy dish from GSB Konkani Saraswat Cuisine that is very famous amongst our community people, sort of an iconic dish for sure prepared both as Non.Veg. or Veg. I have shared plenty variations before to which I will share a common link at the bottom of this recipe, do browse through for more info. In my opinion this dish tastes best served with ghee rice/ panpolo (neer dosa)/ shevai (idiyappam). However, when served for meals it is often served with rice and other dishes.
** Here I have used eggs, which I have shared before too except for the inclusion of kasuri methi (dried fenugreek leaves) for this recipe. Kasuri methi is easily available in any stores. Do try out this version, it tastes great and NO it does not taste bitter in any way. Though this dish is very spicy and tastes best that way, you may lower the spice level if desired, especially if you have youngsters/ aged people at home. Do check out on the same, prepare and enjoy it with your family and friends, they all taste great.
** Here is my own recipe for “Motto- Kasuri Methi Panna Upkari (Egg- Dried Fenugreek Leaves Curry)” ... my own style …
** Hard Boil 5-6 Eggs (motto/ andey) and shell them. Give a few gashes/ insertions and keep them ready aside. The number of eggs depends upon requirement/ members in family, so adjust accordingly. For more information on method of perfect hard boiling of Eggs, you may check the link shared at the bottom of this recipe.
** Peel of the outer skin and chop 3-4 large sized Onions (piyavu/ kanda). Chop them finely and keep it ready aside.
** For the Masala to be Ground: Grind to a fine paste 3-4 tblsp of freshly grated coconut (soyi/ nariyal), 2 tsp coriander (dhania/ kothambari) seeds, 20-25 kashmiri red chillies or (Kumte mirsanga/ byadgi mirchi) and small lemon sized tamarind (chinchama/ imly) with just a little bit of water and keep it aside ready.
** Heat 4-5 tblsps of oil (tel/ tela) in a thick bottomed kadai. When hot add in prepared and kept hard boiled eggs and toss for a few minutes, remove and keep it aside. Now in the same oil add finely chopped onions and fry until they are evenly browned. Do not let them burn or the dish will turn out bitter in taste. When almost done add 1 tblsp of Kashmiri Red Chilly Powder, and continue to fry for a second or two.
** Note : Addition of Kashmiri Red Chilly Powder is Optional and you may skip it if desired. However, I have always found that a little bit of the powder when added in oil, gives the curry a excellent deep red tinge that is really very appealing.
** Add ground masala and continue frying for another 4-5 minutes on medium heat. If you find that the masala is being burnt then sprinkle some water as is necessary only. Then add 2 cups of water and bring to a boiling point on medium flame stirring a few times, once it boils, lower the heat and simmer for another 5 more minutes.
** Add fried hard boiled eggs, salt (namak/ meeta) to taste and mix well. Check consistency and add extra water if needed, this is a thinner consistency curry. Now lower the heat to minimum and let simmer for a good 8- 10 minutes. This is a semi dry dish with slightly thinner textured gravy, but a very spicy one.
** Note : The curry should be simmered well, as it enhances it flavor when done, so please do not cut short this procedure.
** Now the curry is done and it is time to add “Kasuri Methi/ Dried Fenugreek Leaves”. Crush between your palms about 2-3 tblsp of the dried leaves and add it to the simmering curry and mix well. Continue cooking for another 2-3 minutes and then remove from heat and keep it aside covered to rest for about an hour or so.
** Note : Kasuri Methi (Dried Fenugreek Leaves) is a popular herb used in Indian Cooking. It has a unique slightly bitter taste of its own that is enhanced when added to curries. And please do not be afraid of adding them, when the curry settles it does not taste bitter, however, one should be careful and add just a small amount say 3-4 tsp only for a serving of 4-6 people. Try it, I love its flavor and please remember to add it to curry towards the end only. I always purchase around 500 gms of dried leaves from stores, rub it with a clean white dry cotton cloth and store in air tight container in fridge to retain it flavor and shelf life, say for about 6-8 months, you may follow this method too.
** “Motto- Kasuri Methi Panna Upkari (Egg- Dried Fenugreek Leaves Curry)” is done and ready to be served. This dish is a thin consistency dish that tastes great when served along with any rice dishes like red boiled rice, steamed rice, ghee rice, pulav etc. However, in my opinion it tastes best with panpolo (neer dosa) or shevai (Idiyappam) though you can serve it with Idly, dosa, appo, parathas, etc. too. In my house, we always have plenty of choices for this curry and my list really is endless.
** We love it simply served with Kori-Rotti too, which is a sun- dried rice rotti available in southern stores especially Mangalore stores. These roti is a very famous one served with chicken curry (Bunt Style) and almost everybody in Mangalore is aware of it. So, just go ahead, prepare the curry with eggs along with kasuri methi for added aroma and enjoy them served with any dish of your choice. I am sure your family will love it, again remember to adjust the spice level to your family preference.
** Sharing link to “Method of Perfect Hard Boiled Eggs” below, please browse through if required …
** I am sharing a common link to all veg. and non. veg “Panna Upkari” recipes below, where you will have plenty of varieties of the same. Some of the recipes include a few tips and step by step pictures which may be helpful too …
No comments:
Post a Comment
Thanks.