“Batato- Piyavu- Cabbage Upkari (Potato- Onion- Cabbage Bhaji)” …here is a simple and easy to prepare upkari/ bhaji from GSB Konkani Saraswat Cuisine served as a side dish during meals … Yummilicious …
** Upkari (Bhaji/ Stir fry) is a must in most Amchigele homes and we follow the traditions set by our ancestors of doing so by following their guidance for a healthy lifestyle. Trust me, they knew better than we know and can easily give a run to today’s nutritionist, the only hitch being they could not explain scientifically as they just followed what was handed down through generations, but all said lead a very healthy and joyous life unlike today’s generation and how I miss those lovely childhood days in parents home.
** In my home too, I have followed this guidance over the last 37 year of preparing upkari/ stir fry for meals following on Amma’s footsteps. I always wonder how she coped up with the pressure of kitchen workload be it preparing breakfast items, lunch dishes, evening tiffin or dinner while despite having much more facilities I am not able to do so. That’s life I guess, we can try our level best to do so for our family to enjoy a healthy lifestyle. There are plenty of upkari in my Blog, plz. browse through and try them.
** Here is my recipe for “Batato- Piyavu- Cabbage Upkari (Potato- Onion- Cabbage Bhaji)” … my style ....
** Ingredients :
Cabbage : 250-300 gms
Onion/ Piyavu/ Kanda : 2 medium sized
Potato/ Batato/ Aloo : 1 large sized
Mustard Seeds/ Sasam/ Rai : 1 tsp
Haldi/ Turmeric Powder : ¼ tsp
Hing/ Asafoetida Powder : ½ tsp
Green Chilly/ Tarni Mirsanga/ Hari Mirchi : 3-4
Dry Red Chilly (any) : 1-2
Curry Leaves/ Kadipatta/ Karbevu : 8-10 fresh ones
Salt/ Namak/ Meeta : to taste
Oil/ Tel/ Tela : 2-3 tblsp
** Peel off the skin of onions and slice them lengthwise thinly and keep it aside ready. Cut the cabbage also into the same size as that of onion, add it in a colander and rinse under running water. Keep it aside to rest so that all the excess water drains off (say atleast for 20-30 minutes. Peel the skin of potato and cut them into medium sized juliennes/ strips and soak them in water until needed to avoid being discolored. Prepare and keep all the veggies ready before we begin to prepare the bhaji.
** Heat oil in a kadai, when hot add mustard seeds when they begin to splutter, lower the heat and add green chillies cut lengthwise, curry leaves, hing powder, haldi powder, dry red chilly cut to small pieces and fry for a few seconds. Add sliced onion and fry on medium heat until transparent but not browned.
** Drain and add the potato pieces, mix well, cover and let cook on medium to low heat until almost done. Check in between and sprinkle water if needed to avoid the bhaji being burnt. When potato is 90% cooked add the drained cabbage and mix well. Once again cover and let cook on medium to low heat for 5 minutes.
** Add salt to taste, mix well, cover and cook for another 3-4 minutes on medium to low heat until done stirring in between to avoid veggies turning brown. If at any stage you find that the bhaji is too dry, or is being stuck to the bottom, then you can sprinkle some water, mix well and continue to cook until completely done.
** Note : At no point should you raise the heat or cook without stirring in between to ensure perfect cooking. When cooked covered with a tight lid on low heat usually the requirement of water is nil, so be careful. Also cook potato and then add cabbage otherwise the potato will either not cook well or will consume time.
** “Batato- Piyavu- Cabbage Upkari (Potato- Onion- Cabbage Bhaji)” is done and ready to be served. Upkari/ bhaji is always a part of our meal and I always make it a point to prepare different combination of veggies for best of taste and nutirtion. Upkari tastes best served fresh and hot, immediately on preparation during meals for best of taste. There are plenty of upkari/ bhaji dishes shared in my Blog, you may check them out in leisure and try them in your home for a healthy lifestyle.
** Sharing a common link below to all “Upkari/ Bhaji” recipes shared in the Blog ….
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