Serves: 4
Cooking time (approx.): 15 minutes
Style: South Indian (Konkani) Vegetarian

INGREDIENTS:

1 cup(s) gherkin rings
2 cup(s) grated coconut
4 dry red chillies (whole) roasted in coconut oil
2 teaspoon(s) tamarind pulp
1 tablespoon(s) coriander seeds
2 tablespoons coconut oil
1 medium onion(s) chopped fine
salt to taste

DIRECTIONS:

1. Toss the gherkin rings in some salt and keep aside for about 30 minutes. Drain and squeeze them to remove the salt water. Meanwhile grind the coconut, dry red chillies, tamarind and coriander seeds to a dry coarse paste with very little water.

2. Heat the coconut oil in a pan and fry the onions on medium-low level for about 2 minute(s) or till transparent. Add the gherkin rings and stir fry on high for 2 minutes. Cover and cook on low for about 5 minutes or till the gherkins are cooked.

3. Add the coconut paste and salt to taste. Stir-fry for about 2 minute(s). Cover and cook on low for about 4 minutes.

TIPs:

1. Traditionally coconut oil is a must. However if not available, use any other vegetable oil.

2. Gherkins can be replaced by cauliflower cut into small florets.

Serves: 4
Cooking time (approx.): 15 minutes
Style: South Indian (Konkani) Vegetarian

INGREDIENTS:

1 medium raw papaya peeled and cubed
2 tablespoon(s) jaggery crushed or grated
salt to taste
2 cup(s) grated coconut
4 dry red chillies (whole) roasted in coconut oil
1 tablespoon(s) tamarind pulp
2 tablespoons coconut oil
1 onion(s) chopped fine

DIRECTIONS:

1. Cook the raw papaya cubes in some water on medium level for about 5 minutes or till they are almost cooked. Add the jaggery and salt to taste. Cook further for about 3 minutes or till the papaya cubes are tender but not overcooked.

2. Meanwhile grind the coconut, dry red chillies and tamarind to a smooth paste with little water. Add the paste to the cooked papaya along with water just enought to make a medium consistency gravy (not too thick nor too thin). Mix gently. Add salt if required. Bring to a boil and simmer for about 3 minutes.

3. Heat the coconut oil in a pan. Add the chopped onions and fry on low level stirring frequently for about 4 minutes or till they are uniformly browned taking care not to burn them. Pour this over the curry and keep tightly covered for sometime before serving. Mix gently while serving.

TIP:

1. The amount of jaggery can be increased or decreased as per desire. To get the right balance of sweet and tangy, the amount of tamarind should vary accordingly.

2. This curry gets its taste from the coconut oil and onion seasoning. Traditionally coconut oil is a must. However if not available, use any other vegetable oil.

Serves: 4
Cooking time (approx.): 8 minutes
Style: Indian Vegetarian

INGREDIENTS:

2 tablespoon(s) oil
½ teaspoon(s) mustard seeds
½ teaspoon(s) split black gram
4 green chillies chopped
6 curry leaves
2 medium onion(s) chopped finely
1 medium cabbage shredded
1 teaspoon(s) cumin powder
½ teaspoon(s) black pepper powder
1 garlic clove grated
4 tablespoons grated coconut
a pinch of turmeric powder and salt to taste
1 teaspoon(s) lime juice

DIRECTIONS:

1. Heat the oil in a heavy-based pan. Drop in the mustard seeds and let them crackle. Add the split black gram and fry till it is light brown. Add the green chillies, curry leaves and the chopped onions. Fry on medium heat for about 3 minute(s) or till the onions are pale.

2. Add the cabbage and the rest of the ingredients except the salt and lime juice. Stir-fry on high heat till the cabbage is well coated with the oil and looks glossy. Mix in the salt, cover and cook on low heat for about 5 minutes or till the cabbage is yet crunchy but cooked.

3. Mix in the lime juice. Keep covered for 2 minutes