BEETROOT BHARTH

BEETROOT BHARTH

We Konkanis make a variety of dishes called, "Bharth", like "Vainagana Bharth" made of brinjals, "Doodhiye Bharth" made of pumpkins etc. Today's is the version made of beetroot. You will be happy to know that beetroots have many health benefits which can be another reason for you to try this dish.

I would like to thank my friend Shamala Bhat for this recipe which I have adapted to suit my requirements.

Like in the case of Ambe Sasam, there is no need to boil this bharth.

Ingredients:

• Beetroot, grated, medium-sized, 1
• Coconut Gratings, 1/2 cup
• Byadgi Red Chillies, 2
• Tamarind, a small piece
• Mustard, 1/4 tsp (for grinding) 
• Fenugreek Seeds, 1/8 tsp (for grinding) 
• Asafoetida, a pinch ( for grinding) 
• Salt, to taste
• Oil, 2 tsp, for roasting and seasoning.

For Seasoning:

• Mustard, 1/2 tsp
• Urad dal, 1/2 tsp
• Curry leaves, a few

Method:

Wash and grate the beetroot, and boil it in water, adding salt, till it becomes tender. Make sure it does not get overcooked. Keep aside to cool.

In a kadhai, heat 1 tsp of oil and roast the red chillies till they are crisp and keep aside

In the remaining oil, add 1/4 tsp of mustard,  fenugreek seeds and asafoetida and saute till the mustard splutters and the fenugreek and asafoetida change colour. Keep aside.

In a mixer, grind together the coconut gratings, the roasted red chillies, and a little tamarind, along with roasted fenugreek, mustard seeds and asafoetida to a smooth paste adding the required amount of water
Now add this ground paste to the boiled and cooled beetroot and mix well. Check for salt.
Finally, season this with mustard, urad dal and curry leaves.
Serve as a side dish to the main meal.

* Note: There is no need to boil the dish 

MOONG DAL USLI

MOONG DAL USLI

This is a simple, easy to make  and nutritious dish which we have had for years either as an item for breakfast or as a snack in the evenings. In Konkani, we call this, "Mooga Daali Usli."

It is made of Split Green Gram and is often made on festive occasions. This is a saatvik dish as it does not use onions or garlic. You could also make this if you are observing fast or wish to avoid dishes made of rice on any day.

Ingredients:

                                                        Moong Dal (Split Green Gram)

• Moong Dal, (Split Green Gram ), 1 cup
• Asafoetida, (Hing) Powder, a large pinch
• Green Chillies, slit lengthwise, 2-3
• Ginger, 1/2  " piece, finely chopped
• Curry Leaves, 10-12
• Salt, to taste
• Mustard, 1/2 tsp
• Oil, 1 tbsp
• Coconut Gratings, 2-3 tbsp

Method:

Wash and soak the moong dal for about 15 to 20 minutes

Drain the water and keep the moong dal aside

Dissolve the asafoetida powder in 2 tsp of water and keep aside

In a kadhai, heat oil and when it gets hot add the mustard 

When it splutters, add the finely chopped ginger and slit green chillies and curry leaves

Saute for a while 

Add about 2 cups of water and bring it to a boil

Lower the heat and add the soaked moong dal and salt.
Mix well and cook covered on medium heat till the moong dal is done. Make sure the dal does not get overcooked.

Take off the heat, add coconut gratings and the dissolved asafoetida *

Serve hot

Tip: * As a variation, you could garnish with chopped coriander leaves and add fresh lemon juice.

MUSHROOM BHUTHI (ALAMBE BHUTHI)

MUSHROOM BHUTHI (ALAMBE BHUTHI) 


Here is one more addition to the list of recipes using mushrooms. Today's dish is a "bhuthi" which is popular amongst us Konkanis. It is made of mushrooms ( we call these as Alambe in my mother tongue, Konkani) cooked in a coconut-based masala with unroasted coriander seeds. It usually is served with the main meal of rice and dal as a side dish.

Some of the mushroom recipes in this blog which have been tried out quite often are Mushroom Chettinad, Mushroom Sukka, and Tandoori Mushrooms.

When making the dish, please remember that mushrooms get cooked very fast. Also that mushrooms leave water when salt is added.

Ingredients:

• Button Mushrooms, 200 gms
• Onions, medium-sized, 2-3
• Coconut Gratings, 1 cup
• Roasted Byadgi Red Chillies, 4-5
• Tamarind, seed sized 
• Coriander Seeds, 1 tsp ( not roasted) 
• Oil, 1 tbsp
• Salt, to taste

Method:

Clean the button mushrooms and wipe them dry with a clean kitchen towel
Quarter the mushrooms and keep aside
Finely chop the onions and keep aside
In a mixer, grind together coconut gratings, roasted red chillies, tamarind, and coriander seeds to a coarse paste adding just the required amount of water
In a kadhai, heat oil and when it gets hot, add the chopped onions and fry them till they turn golden brown
Now add the ground paste and mix well and fry for about 5 minutes
Add the quartered button mushrooms and salt, and mix well
Add very little water (as the mushrooms leave water when salt is added)
Cover and cook the mushrooms on medium flame till they are done
Serve hot as a side dish with the main meal