Sunday, September 21, 2014



A bhuthi is a semi-dry dish in Konkani cuisine which we make with a base of coconut-masala. It can be made out of mushrooms, ivy gourds, and onions, among other vegetables. I have elsewhere in the blog, my recipe for Tendle Bhuthi made out of ivy gourd.

Today, I share my recipe for making a bhuthi out of Spring Onions. This serves as an accompaniment to the main meal.

  • Spring Onions, 1 bunch
  • Fresh Coconut Gratings, 1/2 cup
  • Tamarind, a small piece
  • Roasted Byadgi Red Chillies, 3-4 (roasted in a little oil )
  • Coriander Seeds, 1 tsp  ( Roasting not required) 
  • Onion, medium-sized,1
  • Oil, 1 tbsp
  • Salt, to taste


Wash and chop the spring onions, (greens and bulbs)
Wash and chop the onion
In a blender, grind together coconut gratings, roasted red chillies, tamarind, coriander seeds, using a little water, to a coarse paste. Keep aside.
In a thick bottomed kadhai, add oil. When the oil gets heated, add chopped onion and fry till it becomes transparent 
Add the chopped spring onions, salt and cook covered on low flame till done
Now add the ground paste and fry till the masala gets fully blended with the mixture of onion and spring onion.
Serve as a side dish with the main meal.

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