SUNGTA ALLE PIYAVA GHASHI (PRAWN CURRY KONKANI STYLE)

 SUNGTA ALLE PIYAVA GHASHI 

Today's dish is from our Konkani coastal cuisine and is called Sungta Alle Piyava Ghashi. The name comes from the Konkani terms for the main ingredients which are Prawns (Sungat), Ginger (Alle) and Onion (Piyav). This dish goes great with hot steamed rice.  

My husband and I love shrimps, or prawns as they are commonly called in India. Elsewhere in this blog, you will find recipes for other dishes made with prawns such as:-

• Goan Prawn Curry
• Sungta Humman
• Prawn Masala

Besides being so yummy in these dishes, prawns are rich in Omega 3 Fatty Acids and have an abundance of proteins. So, I make some prawn dish from time to time.

I hope you will like this dish made with Prawns in our Konkani style as much as we do! 

Ingredients:-

• Prawns, 20 or about 250 grams
• Onion, 1
• Green Chillies, 3-4
• Ginger, 1 " piece
• Fresh Coconut Gratings, 1 cup
• Roasted Byadgi Red Chillies, 6
• Tamarind, size of a small marble
• Coconut Oil, 1 tbsp
• Salt, to taste

Method:-

Wash the prawns and devein them. Keep aside. 

Chop the ginger, peel and chop the onion, and slit the green chillies

In a mixer jar, grind together the fresh coconut gratings, roasted Byadgi red chillies, and  tamarind to a smooth paste, adding water as required

Transfer this ground paste to a vessel,  add water to bring to a gravy like consistency 

To this add the chopped ginger, onions, slit green chillies, and salt to taste

Mix well and bring to a boil 

Lower the flame and let it simmer for a few minutes

Add the prawns and mix gently 

Cook till the prawns curl to a C shape and get done, stirring gently occasionally 

Do not overcook as the prawns will get chewy, 

Finally, drizzle the coconut oil, mix gently and switch off the gas

Keep the Sungta Alle Piyava Ghashi covered for about 10-15 minutes for it to absorb all the flavours

Serve with hot steamed rice

BHENDA ALLE PIYAVA GHASHI

BHENDA ALLE PIYAVA GHASHI

Through my blog, I have tried to share some of our traditional Konkani GSB cooking for a younger generation. You will find here recipes for dishes such as Jeer Mirya Kadi, Cauliflower Ambat, and Magge & Mashingasaang Koddel.

Today's recipe is for a childhood favourite called Bhenda Alle Piyava Ghashi which my mother used to make so well. It is a side dish in Konkani cuisine in which lady's fingers (Bhenda) are cooked in a coconut based masala along with ginger (Alle) and onions (Piyavu). Unlike other ghashis, we do not season this dish but in the end we drizzle a little coconut oil to enhance the taste.

Ingredients:

• Tender Lady's Fingers, 18-20
• Fresh Coconut Gratings, 1 cup
• Roasted Byadgi Red Chillies, 4-5
• Tamarind, marble sized ball
• Large-sized Onion, 1
• Ginger, 1 " piece, 
• Salt, to taste
• Oil, 2 tsp
• Coconut Oil,  a little, to drizzle on the dish

Method:

Wash the lady's fingers and pat them dry. Snip off the head and tail of the lady's fingers.

Cut them into 1 and 1/2 " pieces and slit them vertically without breaking the pieces

Peel and chop the onion. Wash, peel and chop the ginger

Cook the chopped ginger and onions in a pan using the required amount of water. Keep aside.

In a thick bottomed kadhai heat 2 tsp of oil and saute the lady's finger pieces adding a little salt

Cook covered for a very brief while taking care that they remain firm and do not get overcooked. The lady's fingers will get cooked in their own juices as we have added salt. No water needs to be added.

In a mixer grind together the fresh coconut gratings, roasted red chillies and tamarind to a smooth paste using  the required amount of water.

Now add the ground paste to the cooked ginger and onions, add salt and bring to a boil
To this add the cooked lady's fingers and let it simmer for a few minutes more
Lastly drizzle a little coconut oil

GHOSALE ALLE PIYAVA GHASHI (RIDGE GOURD CURRY)

GHOSALE ALLE PIYAVA GHASHI

This is a dish made of ridge gourd (ghosale), ginger (alle) and onions (piyav) contributed by my friend, Priya R Shenoy to the Konkani Khann Anik Jevan blog managed by my friend, Usha Bhat. You will find recipes for many Konkani dishes here.

In making this dish, please be aware that Ridge Gourd gets cooked very fast. Drizzling of coconut oil at the end enhances the taste of the dish.

Ingredients:

• Ghosale (Ridge Gourd), medium-sized, 1
• Onion, medium-sized, 1
• Ginger, 1 " piece
• Coconut Gratings, 1 cup
• Roasted Red Chillies, 6-9  
• Tamarind, a small piece
• Salt, to taste
• Fresh Coconut Oil, a little, to be drizzled at the end

Method:

Wash the ridge gourd, peel off the skin, and cut it into semi circles

Finely chop the onion and ginger 

In a pan, cook the ridge gourd, onion and ginger together adding sufficient water, and salt

In a mixer, grind the coconut gratings, roasted red chillies, and tamarind to a smooth paste using the required amount of water

When the mixture of ridge gourd, onion and ginger is cooked, add this ground paste to it and mix well
Check for the consistency and add water if required, and bring to a boil

Switch off the gas and lastly drizzle some fresh coconut oil on top

Serve hot with rice

WATERMELON JUICE WITH GINGER, LIME & MINT

WATERMELON JUICE WITH GINGER, LIME & MINT

 With the days becoming hotter, we need to take in more liquids than before. What better way than to have fresh watermelon juice which is both refreshing as well as good for health. There are several versions of the watermelon juice. In today's recipe, I have shared the version suggested by my friend Shyamala Kini which includes crushed ginger, mint and lime.

The best part of this juice is that you don't need to add any sugar at all, provided the watermelon is sweet .You can, of course, add sugar if you wish too. There is no need to add any water either. The mint used for the garnish can be chewed and should not be discarded as it has a good taste of its own.

Ingredients:

• Watermelon, 1/2 of a medium sized melon
• Ginger, 1/2 " piece
• Lime, 1/2 a medium-sized
• Sugar, optional, or as per taste
• Salt, a pinch
• Mint leaves, chopped, a few

Method:

Wash, peel and de-seed the watermelon
Cut into bite- size pieces and place in a blender
Next, crush the ginger finely and add to the watermelon pieces
In a blender, blend the watermelon pieces along with the crushed ginger, without adding any water
Add lime juice
Add salt
Add sugar, if required
After blending all the above, pour into glasses
Garnish with chopped mint leaves
Serve chilled with ice cubes

ALLAM PACHADI (GINGER CHUTNEY)

ALLAM PACHADI (GINGER CHUTNEY)

Close on the heels of Pesarattu described yesterday, I present to you today it's usual accompaniment, a ginger chutney called  "Allam Pachadi." Both these are very common in the state of Andhra Pradesh. This recipe is adapted from the one by that doyen of South Indian cooking, Chandra Padmanabhan.

The colour of the chutney could vary depending on the jaggery used. As I have used older jaggery, I have got a darker colour for the chutney.

Ingredients: (makes 1/2 cup)

• Ginger, 3 " piece, grated
• Oil, 1 tsp
• Jeera (Cumin seeds), 1/4 tsp
• Dried Red Chillies, 4
• Tamarind, a lime-sized ball 
• Garlic, 2 cloves (optional) * I used
• Jaggery, grated, 2 tbsp
• Salt, to taste

For seasoning:

• Oil, 1 tsp
• Mustard seeds, 1/2 tsp
• Urad dal (Split Black gram dal) , 1/2 tsp
• Dried red chilli, 1, halved
• Curry leaves, a sprig

Method:

Heat a little oil in a thick-bottomed kadai over low heat.
When hot, add grated ginger, cumin seeds, and red chillies.
Fry till fragrant. Remove from heat and allow it to cool.
To this add, tamarind, garlic (if used), jaggery and salt.
In a blender, grind this to a smooth paste gradually adding 2-3 tbsp of water to make the chutney.
Transfer the chutney to a bowl.
Heat oil for seasoning in the same pan. When the oil is hot, add mustard seeds, urad dal, dried red chilli and curry leaves to prepare the seasoning.
Now add the seasoning to the prepared chutney.
Serve with pesarattu.