“Gabbo- Batate Katla Upkari (Plantain Stem- Potato Bhaji/ Stir fry)” … katla upkari is a simple upkari from GSB Konkani Saraswat Cuisine served as a side dish during meals … the beauty of the dish lies in its thin sliced triangular shaped cuts/ katla; as goes its name in Konkani … the addition of gabbo in similar cuts add on to its taste and health making it totally irresistible … Yummilicious ….
** As mentioned on the title above Katla means triangular cuts and for this recipe I have cut both veggies ie. potatoes and plantain stem in same thickness and style to complement each other. Batate Katla Upkari (Potato Bhaji) is the most sought after dish in GSB cuisine which I have already included in the blog, along with a few others prepared in same lines as it is or in combo. The same recipe is also called bajjunu upkari meaning fried bhaji, however when prepared in that style you need to increase the quantity of oil and cook the entire upkari using oil without addition of a drop of water. The ingredients need to be cooked in oil itself and it does taste extremely tasty, I will prepare and add the same soon, until then do give a try to this awesome bhaji, sure to be loved by all. Sharing common link to those recipes, just browse through and do try them out it leisure.
** There is nothing to mention about Potato/ Batato/ Aloo that one knows not about, I am sure it is always available in your kitchen. To those out there who are reluctant to use potato for the fear of starch, I guess its made out to be a culprit more than necessarily it is. If consumed simply cooked in limited quantity, there is nothing to fear about unless your Dr. has specifically mentioned to avoid the same. About gabbo/ plantain stem; many are still reluctant to use them; ignorant about its nutritional value, our ancestors always used them in plenty. Be it in addition of curries, dosa, salad etc. both in raw or cooked form. In fact, they Brine/ Salt preserved them for further use when in excess. I have already mentioned about it on my earlier post and will be sharing a common link to those recipes, just browse through to know more or you can always google about it.
** Here is my simple recipe for “Gabbo- Batate Katla Upkari (Plantain Stem- Potato Bhaji/ Stir fry)” … my style …
** Ingredients :
Gabbo/ Plantain Stem/ Bale Dindu : 1 small sized
Potato/ Batato/ Aloo : 2-3 large sized
Coconut Oil/ Nariyal Tel/ Narlel Tela : 2 tblsp
Urad Dal/ Black Gram Dal : 1 tsp
Mustard Seeds/ Rai/ Sasam : 1 tsp
Dry Red Chilly/ Sukki Mirsanga/ Sukki Mirchi : 3-4
Turmeric/ Haldi Powder : just a pinch
Hing/ Asafoetida Powder : 1 tsp
Curry Leaves/ Kadipatta/ Karbevu : 10-12 fresh leaves
Salt/ Namak/ Meeta : to taste
** To cut Gabbo/ Plantain Stem : First you will need a very sharp knife to proceed with cutting Gabbo. Remove the outermost crispy layers (2-3) and then you will come across the tender innermost edible piece. Cut it vertically into four, then slice them into 1/4 inch thickness pieces and immediately add in a bowl of water. (You will get beautiful triangular shaped cuts referred to as Katla in Konkani).
** Important Note : If the outer coverings have gone darker/ looks spoilt/ inedible they should be peeled off and discarded before cutting. Use only bright, firm/tender white innermost part for cooking. If you use a very sharp knife for cutting then there will be lesser wastage of threads that leave out through the sides when cutting. As you cut them to slices, you will find there are threads coming out of the cut pieces plantain stem, these are fibers that should be pulled off and discarded. The final cut pieces should have no loose threads hanging out of them. As you slice them, put directly into the water, as they tend to be discolored immediately. Leave them in water until the time of cooking.
** Peel the skin of potatoes, cut them into half lengthwise and then again into two lengthwise ie. 4 cuts lengthwise. Now slice them horizontally into thin slices triangular in shape (katla). Add them into a bowl with plenty of water immediately and let rest for about 15-20 minutes. This enables the starch in the potatoes to be released and the upkari/ bhaji remains crispier and does not turn much soggy. Just before cooking drain off the excess water and once again wash in plenty of water and keep this ready aside.
** Note : Both Gabbo (Plantain Stem) and Batato (Potato) are cut into katla (triangular) cuts of same thickness and size to maintain evenness. When done so they not only compliment each other well but also taste equally delicious.
** For Upkari/ Bhaji/ Stir Fry : Heat coconut oil in a thick bottomed kadai/ pan, when hot add urad dal and fry until color changes lightly, now add mustard seeds, when they begin to splutter, lower the heat and add dry red chillies cut to small pieces and fry for a second. Now add curry leaves along with hing, haldi powder and fry for few seconds, do not let any of the ingredients burn lest the bhaji loose taste.
** Note : I have used Coconut Oil, You may use any edible oil you prefer.
** Drain well and add the cut and kept gabbo/ plantain stem pieces and mix well. Let cook on medium heat for a few seconds, sprinkle some water, cover and cook for 2 minutes. Now drain and add potato pieces and mix well. Do not add in any water, if needed you can sprinkle some so that the potatoes do not get burnt. Cover with a lid and cook on low heat until half done. Now add salt to taste, mix well, sprinkle water if absolutely necessary, cover and cook until both gabbo and potatoes are done.
** Note : Keep checking and mixing in between so that bhaji does not overcook or gets burnt. Usually water is avoided as the oil and little bit of water that sticks to veggies are enough to cook them. However, sometimes it becomes necessary to sprinkle some water for even cooking when limited oil is used for cooking.
** “Gabbo- Batate Katla Upkari (Plantain Stem- Potato Bhaji/ Stir fry)” is done and ready to be served. Tastes best served fresh and hot as a side dish along with other dishes during meals. In most GSB Konkani Saraswat homes it is usually served as side dish with Dalitoy (spiced dal) or Tomato Saaru (Saar) along with rice for lunch. I served it along with “Kulith- Kadgi Gashi (Horse Gram- Raw Jackfruit Curry), Kulith Saaru (Horse Gram Saar)” and a lovely dessert “Pikkile Ambo- Ponso- Nendrabale Kele Godi Upkari/ Hummana (Ripe Mango- Jackfruit- Banana Sweet Curry)” prepared with seasonal fruits. In all it was a wonderful Thali meal that we enjoyed a lot, do give it a try and enjoy with your family and friends, sure to be loved by young and old alike. Thank You.
** Sharing common links below to similar recipes and “Gabbo” recipes, you may browse through in leisure for more information and choice …
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