Upkari

Upkari in konkani is typically stir fry. A very simple stir fry made with few ingredients and practically with any veggies makes upkari very unique. Basic ingredients remains the same but what enhances the flavor in this dish is the vegetable. Mix and match vegetables or just make it with only one. My husband is a big fan of any upkari and so am I. Our daughter does not like spicy food so upkari and dalithoy keeps her happy too :-) My non-konkani friends have wondered always how can only red chillies, mustard seeds and curry leaves make a stir fry tasty. I guess it's our inherited konkani specific tastebuds. Same reaction goes to even dalithoy ! But we have few friends who are a fan of dalithoy and call it as comfort food !

But sometimes I make a little bit of changes when I make brussel sprouts or broccoli. I have posted the recipes for each of the upkari separately too.

Ridge Gourd Stir Fry/Gosale Upkari

Upkari or stir fry can be prepared with almost all vegetables. Though the ingredients are same I wanted every upkari I prepare posted on my blog. A very healthy way to eat greens and vegetables.

Fried Potato/Batata Bhajun Upkari

My husband's all time favorite. Most of the time he prepares this upkari at our home and I must say he is a good cook, probably better than me :). I am not a potato lover but like this simple fry with dalitoy and rice. Easy to prepare and tasty to eat.


Ingredients:
3 large potatoes
1/4 cup cooking oil
5 red chillies
1/4 tea spoon mustard seeds
5 curry leaves
1 table spoon salt


Method:
Cut potatoes into desired shapes, sprinkle salt and leave it for 30 mins.
Heat oil in a pan and add mustard seeds, curry leaves, red chillies.
When it starts spluttering add potatoes. Drain the salty water from potatoes before adding it.
Keep frying this on simmer until potatoes are cooked.
Serve hot with rice and dal.

Serves: 2
Preparation Time: 45 mins

Note: While frying add salt only if required.

Dill Leaves with Sprouted Moong/Seppi Bhajji Upkari

A very simple and healthy side dish which goes very well with dosa or chapathi.


Ingredients:
1 bunch chopped dill leaves
1 cup sprouted moong
3-4 green chillies
1/2 tea spoon mustard seeds
7-8 curry leaves
1/2 cup water
1 table spoon oil
1 tea spoon sugar
salt

Method:
Pressure cook dill leaves and moong until 3 whistles.
Heat oil in a pan.
Add mustard seeds, green chillies, curry leaves and fry for somtime.
Add cooked dill leaves and moong and boil it for few minutes by adding water if required.
Add sugar and salt and give it a nice stir.
Serve with hot dosa or chapathi.

Serves: 2
Preparation Time: 45 mins

Beetroot Side Dish/ Beetroot Upkari

Beetroot is a very delicious vegetable. I like to eat it raw. I often prepare this as a simple sabji or with dal. I love to have this either with "dalitoy" (konkani dal) or with curd rice. A simple and tasty upkari and morever I just love the color of this vegetable.


Ingredients:
1 beetroot, slit
1/4 mustard seeds
4-5 curry leaves
3 red chillies
1 tablespoon vegetable oil
1 cup water
3 tablespoon grated coconut (fresh or frozen)
Salt

Method:
Wash, peel and cut beetroot into thin slits.
Heat oil in a pan, add mustard seeds, chillies and curry leaves.
When mustard seeds starts spluttering add beetroot and fry for 2-3 mins.
Add water and simmer it until beetroot is completely cooked.
Add salt and grated coconut.
Serve hot with rice.

Serves: 2
Preparation Time: 25 mins

Potato, Tindora and Cashew Dish (Batato, Tendle ani Bibbo Upkari)

I always wonder about that first person who came up with this combo of potato, tindora and raw cashew. Whoever it is, I am sure has a great taste towards food :).

My uncle was an agriculturist and he had cashew trees at his farm. The fruit was called "caju" and these fruits are either red or yellow. Very juicy fruits and tasty too. The fruit has cashews which are harvested to make cashew nuts.

I did not find these natural cashews here and I substituted cashew nuts. I soaked nuts in water for 8-10 hours before preparing this side dish.


Ingredients:
1 cup cut potatoes
1 cup cut tindora
1/2 cup cut cashews
1 table spoon oil
1/4 tea spoon mustard seeds
5 curry leaves
3 red chillies
Water
Salt

Method:
Heat oil in a frying pan.
When hot add mustard seeds, curry leaves and red chillies.
After the mustard seeds start spluttering, add cut potatoes, tindora and cashews and fry for couple of minutes on a low or medium flame.
Add 1 cup water and let the vegetables cook. Add little water as and when required.
Add salt for taste.

Serves: 3
Preparation Time: 25 mins