Konkani delicacies A potpourri of flavours

• Pressure cook the toor dal. 
• Chop two of the onions very fine. Keep aside. 
• Chop the ivygourd, drumstick, potatoes and the remaining two onions into bite sized pieces and pressure cook to only one whistle along with the cashewnut.
• Grind the grated coconut, roasted red chillies and tamarind to a fine paste.
• Drop the cooked dal, vegetables and the ground masala into a pan. Add salt and adjust to a pouring consistency by adding water. Boil well. 
• Heat oil. Add the finely chopped onions and toast to a rich golden brown. Tip the seasoning into the ambat. 
• Boil and keep aside for half an hour for the flavours to infuse before consuming.

• Clean the Malabar spinach. Discard the thick stems if any and retain the tender ones. Wash thoroughly and chop both the stems and leaves together. 
• Cook them together with a little salt till done. Keep aside. 
• Remove the outer white peel of the jackfruit seeds. Cut the seeds into half. 
• Wash and pressure cook to four whistles with a little salt. 
• Grind the coconut, roasted red chillies and tamarind to a smooth paste. 
• Drop in the cooked jackfruit seeds and the masala into the Malabar spinach. Boil well. 
• Heat oil. Drop in the garlic which has been lightly crushed. 
• Roast to a rich golden brown. 
• Tip the seasoning into the boiling bendhi. 
• Simmer for a couple of minutes. Switch off and keep aside for half an hour for the flavours to infuse.

• Wash and soak the rice and toor dal for four hours. Drain and keep the water aside. 
• Grind the grated coconut, roasted red chillies and tamarind to a smooth paste with the water which had been kept aside. 
• Add the rice and dal and grind to a semolina like consistency. 
• The batter should neither be thick nor runny. Chop the onions fine and tip them into the batter along with salt. 
• Mix thoroughly. 
• Heat a tava/skillet. Pour a ladleful of the batter onto it and spread it as you would make a pancake or a dosa. It should be neither too thick nor thin. Drizzle with oil. Roast to golden brown. Serve hot.

• Wash and pressure cook the black eyed beans till done. 
• Grind the coconut, roasted red chillies and tamarind to a smooth paste and pour it into the cooked beans. 
• Add salt and boil well.
• Heat oil in a pan. Add garlic and roast untill it becomes rich brown. Tip it into the boiling koddel. 
• Simmer for a minute and then cover and keep aside for about half an hour for the flavours to infuse before serving.

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