Koot - A mixed vegetable Konkani curry- Onion free- saatvik- Jain

This curry is onion and garlic free and hence can be eaten on auspicious days. This can also be eaten by jains using the relevant vegetables.

While koot is the type of curry like vindaloo or madras or dopyaza. it can be eaten with your choice of veggies,

Koot (Konkani mixed vegetable curry)

Boiled potato and raw tomato is one combination.
Cauliflower, potatoes, boiled peas, tomatoes cut into large pieces is another combination.

Masala (Grind the ingredients given below to make a paste)

Coconut (2 cups fresh) or 1 ½ cup desiccated coconut.
8 Roasted red chillies
1 Teaspoon coriander seeds – roasted
Methi (Fenugreek seeds) 1/3 teaspoon roasted
Hing (Asofoetida)- ½ teaspoon roasted.
Mustard seed- 1 pinch roasted
1 teaspoon roasted chanadaal (Chikpea- dry)
Tamarind 1 teaspoon of paste or ½ inch ball of fresh tamarind.


For the Tadka (Tempering)
Mustard seeds- pinch
Hing –Pinch
Chilli – one red.
½ teaspoon kadipatta

In a large wok/kadhai boil the potatoes and other vegetables (Except tomatoes). When cooked add the tomatoes. Boil for 1 minute.

Add the ground masala, salt and boil till you get required consistency. In a smaller wok (Kadhai) add 2 teaspoons of oil, heat- add some mustard seeds, hing, ½ teaspoon kadipatta and red chilli. Add this the tadka(Or Phann in Konkani) to the main curry and allow to simmer.

Batata Humman- A potato Curry Konkani style Recipe

Use Small New potatoes or dice potatoes into one inch cubes.
Fresh Coconut- grated
Tamarind paste
Red chili- Kashmiri and regular
Hing (Asofoetida)
Oil to temper.
Salt

The grated coconut, red chilies and tamarind paste may br ground to a pulp using a food processor.
Boil this paste.
Cook the potatoes until properly done (Boil or microwave)
Add the potatoes to the coconut chili tamarind paste
Heat 2 tablespoons of oil and add the asoefoetida(Only a pinch)
Let it heat for 2 minutes and add this hot oil to the potato curry.
Add salt and allow to simmer for a few minutes

Batata humman

Hyderabadi Baghara Baingan - recipe

The Charminar

A very very good recipe from the southern Indian city of Hyderabad....

1kg brinjal( small Aubergines/egg plants)
Tamrind about 2 oz by weight
1/2 cup oil
2 tablespoons Til (Sesame) seeds
2 Tablespoons coconut
2 Tablespoons Raw Peanuts
1 teaspoon puree of ginger
1 teaspoon puree of garlic
1 onion
1/4 teaspoon turmeric
1 teaspoon Chili powder (Cayenne)
1/4 teaspoon onion seeds (kalaunji/nigella)
1/4 teaspoon methi (Fenugreek)
1 teaspoon ground dhaniya (coriander seeds)
1 teaspoon ground Jeera (cumin)
1/4 teasppon mustard seeds
1/2 teaspoon salt
2 stems of fresh Kadi patta (curry leaves)
3 green chilis
Green coriander one cup

Soak the tamarind in 3/4 cup warm water(Or use readly available tamarind paste juice appropriately) Roast the sesame seeds, coconut,peanuts and finely chopped onion, until brown but not too dark-stirring contantly to avoid burning.
Grind in a blender with some water and leave aside-(Masala Paste)
Slice the eggplants lengthwise and again side wise to for a cruciate cut about 2/3 rd the length of the eggplant.
Heat the oil in a pan, toss in the mustard seeds, fenugreek, nigella and cook for 2 minutes.
Add the egg plants to this and saute for a couple of minutes and save the oil.
Add the turmeric, chilli powder, curry leaves, ginger, garlic and salt to the previously ground masala paste. Slowly saute the masala in the oil over a medium heat until the uncooked smell goes away. Add the tamarind water,egg plant, sliced green chillies and a fistful of coriander leaves and simmer slowly. Coriander to garnish on the top.