Vegetarian Recipes

Karathiacho Kuval
(bitter goured chutney)

1 bitter goured
1 cup coconut
1/2 cup sweet curd
2 green chillies
1 tsp mustard seeds
1 marble sized jaggery ball/ or to taste a little tamarind to taste
salt

Peel the goured and remove the seed. Finely chop and roast on a slow fire on a tawa. Add a spoonful of oil and roast till dark brown. Dry roast mustard seeds till they sputter. Finely grind all the above with green chillies, salt and jaggery. To this paste add the curd.

 

Sushelle
(raw jackfruit chutney)

1 baby jackfruit
1/2 cup grated coconut
jaggery to taste
salt to taste
4 green chillies
1/2 tsp mustard seeds
tamarind juice

Peel and core the jackfruit. Cut into small pieces and pressure cook without water (steam in separate container). Grind together coconut, jaggery, salt, chillies coarsely. Take the boiled jackfruit and pound/mash it. Dry roast the mustard seeds and powder them. Add this and the coconut mixture to the jackfruit. Mix well with a little tamarind juice into a dry chutney.

 

Mushroom Tondak
(mushroom cooked in a spicy gravy)

10 mushrooms (4 cups mushroom pieces)
2 cups chopped onion
11/2 tsp home-made sambhar (see recipe)
1 ladle oil
4 flakes garlic
1 inch piece cinnamon
1 cup grated coconut
1 onion sliced lengthwise
a little tamarind
salt to taste

Wash the mushroom and shred them by hand. Chop and slice the onions. Take oil in a deep pan and stir fry the garlic and cinnamon stick. Add the sliced onion and fry till brown. Grind the above with a little tamarind coarsely. In the same pan add a little oil and stir fry the mushroom and chopped onion. Cover and let cook in own juices. Add garam masala and a little water after five minutes, and cook till the onion is done. Add the ground paste, salt and allow to boil until the gravy thickens.

Khatkhatem
(a tangy light gravy dish made from diced vegetable, root & fruit in season)

2 large cups pumpkin chunks
2 carrots diced
1/2 pineapple diced
1 ridged gourd
1 sweet potato cut in pieces
1 small cucumber diced
2 cobs of maize
2 radishes, diced
4 ladyfingers, diced
1/2 breadfruit, diced
10-15 teflam
1 handful watane
5-6 dry red chillies
1/4 tsp turmeric powder
jaggery to taste
2 cups grated coconut
7-8 dried kokum solam

Soak the peas overnight and pressure cook them. Boil all the vegetables in a deep pan arranging them in layers according to their cooking time. Add water just enough to cover the vegetables. Grind the coconut, chillies and turmeric powder. Pound the teflam a little and add it to the boiled peas. Add the coconut paste cum liquid as well. Add the jaggery, salt and let boil considerably. Add the Kokum, and remove from the fire. The gravy has to be thick. If you don't have the required consistency, take a little wheat flour, mix with a little water and add to the mixture whilst boiling.

Note: You may add any roots, fruits and vegetables according to their availability and taste. e.g. raw jackfruit seeds, yams, raw papaya etc.