Wednesday, December 14, 2011

Varai Khichadi

Varai is a small round shaped millet and creamish (almost white) in colour. It is also known as “fasting rice” as it is generally used during fasting days.
My mother used to prepare “usli” and “idli” out of varai. Ofcourse during my childhood days I really did not appreciate these varieties. But now, I am always on the look out for some traditional and long forgotten items or dishes.

Varai is widely available in Maharashtra. They call it “varai taandul” (taandul meaning rice in marathi). In Karnataka, we “Amchis (konkani speaking people) call it varai.  I think in northern India it is known as “samak.”  If anyone reading this, please correct me if I am wrong.

One of my Maharashtrian friends told me that they prepare khichadi out of varai similar to “sabudana khichadi”. I tried it out and it really turned out well so, I thought of sharing this recipe with you all.

By the way, I did some research on the net and found out that its botanical name is Panicum miliaceum.

Varai Khichadi 2


11/2 cups
Roasted Peanuts (crushed)
¼ cup
As per taste
Water (boiled)
3 cups
Seasoning Ingredients :

3 tbsps
Cumin seeds
1 tsp
Curry leaves (kadipatta)
1 or 2 sprigs
Green chilies (chopped)
1 or 2
Garnishing  Ingredients:

Freshly grated coconut
2 tbsps
Coriander Leaves (chopped)
2 tbsps


  1. Clean, wash and soak varai in water for about half an hour. Then drain the water and set aside.
  2. Heat oil or ghee in a pan. When the oil is warm, add all the seasoning ingredients (cumin seeds, chopped green chilies and curry leaves).
  3. When the cumin gives out its aroma, lower the flame and add the drained varai. Sauté the mixture for a minute or two.
  4. Add boiled water and mix well. Add salt. Stir the whole mixture and cover the pan and allow it to cook on a low heat till the varai is cooked. This should take about 20-25 minutes.
  5. Finally add the roasted and crushed peanuts and mix well. Switch off the gas.
  6. Garnish it with chopped coriander leaves and freshly grated coconut.
  7. Serve hot.
Varai - washed & drained

Varai - ingredients
Ingredients for Varai Khichadi

Serves : 4


  • It is eaten as snack or as a meal during the fasting days.
  • You can also make kheer out of varai.

For its botanical name and other info:

Friday, November 25, 2011

Capsicum & Tomato Dip with Tortilla chips

Recently I had the opportunity to attend a cookery demonstration at the club wherein three different dishes were prepared. We were all given a sample of the dishes for tasting.
I liked them all but this dish which I am sharing with you, is not only very easy to prepare, but also quite appealing, tasty and healthy too. Moreover, most of these ingredients used in this recipe are at hand in ones’ refrigerator.

Here, I have used the word “Dip” for this dish and accordingly I have used (Indian) chapattis to be made into tortilla chips. This is my version or shall I say the Indian version of tortilla chips. Tortilla is generally made from corn flour. But our chapattis made from wheat flour works really fine.

Capsicum & Tomato Dip with Tortilla chips


Capsicum (Red or Green) - chopped
1 Medium
Tomatoes (chopped)
2 medium
Onion  (chopped)
1 medium
Thick Curds
½ cup
As per taste
Coriander leaves (chopped)
Seasoning ingredients

1 tsp
Mustard seeds
½ tsp
Split black gram (Udad Dal)
½ tsp
Curry leaves
1 sprig
Green chillies (chopped)
1-2 (as per taste)


    Capsicum & Tomato Dip - ingredients
  1. Keep all the chopped vegetables ready.
  2. Heat oil (on a medium flame) in a pan and add mustard seeds, split black gram (udad dal) and when the mustard seeds starts spluttering, add curry leaves and green chilies.
  3. Next add chopped onions and sauté them lightly till they are translucent (do not brown them).
  4. Then add the chopped tomatoes and capsicum. Give it a good stir. Add salt and cover it for 3-4 minutes till the tomatoes and  capsicum have wilted but have not changed their colour. Switch off the gas and remove the lid off the pan and allow the contents to cool.
  5. Once cooled, roughly pulse it in a blender or a food processor. Do not grind it to a paste.
  6. Now place the roughly ground mixture in a bowl and add the curds. Mix well and garnish it with chopped coriander leaves.
  7. Serve with the tortilla chips made from chapattis.
Vegetables being stir fried
Capsicum & Tomato Dip - chopped ingredients
Chopped Ingredients

Tortilla chips made from chapattis

Dip with Tortilla Chips

How to make Tortilla Chips from Chapattis (Indian flat Bread)

  • Make chapattis in the usual way. Take care to see that they do not puff-up.
  • To avoid the chapattis from puffing up, prick them with a fork on the surface at random on the rolled out chapatti. Then fry it as usual (on both sides) on a hot tawa/griddle without using any oil or ghee till light brown spots appear.
  • Once the required quantities of chapattis are made, smear the surface of each chapatti lightly with ghee or butter and pile them up one on top of the other and cut them into quarters. Now, cut each quarters into half again so that you get 8 triangular pieces from each chapatti.
  • Now, spread all the pieces in a greased baking tray in such a way that the pieces smeared with ghee is facing upwards and bake it in the oven at 180 degrees centigrade for about 10 mins or till they are slightly browned.  Keep an eye on these so that they do not get burnt. You can flip them over after a few minutes.
  • Allow it to cool completely. They will be nice and crisp.

  • You can even fry these without the oven by placing them on the non-stick frying pan.
  • Heat the pan and smear it with a little ghee/butter. Once the pan is hot, lower the heat to a minimum and fry about 10-15 pieces depending upon the size of your pan. Overturn them when they are slightly browned on one side and repeat the same procedure on the other side too. The end result will be nice and crisp. Remove from the pan and allow it to cool completely.
  •  Store them in an air-tight container - will last for few days.
Serves : 4


  • This is best served as a starter or an appetizer.
  • The “Dip” can also be served as a side dish and tastes good as a sandwich-spread too.
  • Tortilla chips can be made from left-over chapattis too.

Saturday, November 12, 2011

Poha (Rice Flakes) Cutlets

Poha/Povu or Rice flakes/Beaten Rice or Avalakki  (as it is known in different languages- Marathi, Konkani, English & Kannada respectively) is available in the market in two varieties – thin one and a thick one. To prepare the cutlets, you need the thin variety.

The thin variety gets soggy very quickly when soaked in water. So instead of soaking it in water directly, place the poha in a strainer (keep a bowl underneath the strainer to collect the water) and pour water over it with one hand and mix it with the other. This way you will reduce your work and get the desired result too.

This snack is easy to prepare and tasty too. It can be easily subsituted for potato cutlets (patties).
You may also be interested in another variation of cutlets made from left over rice,  here.

Poha (Rice Flakes) Cutlets
 Poha Cutlets with Tomato Ketchup


Poha (Rice Flakes)
1 cup
Gram Flour (Besan)
3-4 tbsps
Onion (chopped)
1 medium
Green chilies (crushed)
Coriander leaves (chopped)
1 tbsp
As per taste
Turmeric powder
½ tsp
Jeera (cumin) powder
½ tsp
A pinch
For shallow frying
Semolina (fine sooji)
2 tbsps


  1. Wash poha in a strainer till it becomes soft (it takes a minute) and allow the water to drain.
  2. Place the drained poha (rice flakes) in a bowl. Add the gram four, together with all the other ingredients (chopped onions, crushed green chilies, salt, turmeric powder, jeera powder and sugar) and knead it into dough.
  3. Smear a little oil on your palms while kneading it to avoid the dough sticking to your palm and make small balls and flatten it to form cutlets.
  4. Dredge each cutlet in semolina on both sides and keep aside.
  5. Now heat a frying pan or skillet (preferable non-stick) and dribble oil on it. When the pan is hot, lower the flame and place the dredged cutlets onto the pan and shallow fry them on both the sides till golden brown. Switch off the gas.
  6. Serve hot with tomato ketchup or any chutney of your choice.

1. Ingredients for Poha cutlets
3.  Poha cutlets ready for frying

2. Poha drained in a strainer
4.  Poha cutlets being shallow fried


Preparation time : 30 mins
Cooking time      : about 10 mins
Makes: 6- 8 cutlets (depending upon the size and shape)


  • Breadcrumbs can be used instead of semolina to dredge the cutlets in before shallow frying.
  • These cutlets can also be deep fried.

Tuesday, November 1, 2011

Kiwi, Melon & Ginger Salad

Well, we all had our fill of sweets, lights, meeting family and friends and last but not the least the noise too (of firecrackers) this Diwali!  Now, it’s back to routine and I am sure most of you are trying to lose the excess calories gained by gulping those yummy sweets and savouries.

You can however, indulge in this refreshing dessert without having to worry about any weight gain! 

Kiwi, Melon & Ginger Salad


Musk melon
1 (halved & seeded)
Kiwi Fruit
2 (peeled & sliced)
Ginger (tender) grated
½ inch piece
Ginger (extract juice)
½ inch piece
Apple juice
3-4 tbsps


Melon - cut into cubes
    Kiwi - cut into slices
  1. You can either cut the melon (after removing the skin) into cubes or you can scoop the flesh from the melon with a melon ball scoop and place them in a bowl.
  2. In the same bowl, add the peeled and sliced kiwis and the grated ginger.
  3. In another small bowl, mix the ginger extract/juice with the apple juice and pour this over the cut fruits (melon & kiwi).
  4. Serve in individual serving bowls.

Serves: 4


  • For the apple juice, I used Tropicana apple juice.
  • This is a very colourful and refreshing dessert.

Monday, October 24, 2011

Coconut Burfi

First of all let me wish you all a very happy and a peaceful Diwali.

Diwali is round the corner and I am sure most of you are almost done with the cleaning and shopping and are now trying to find out the tastiest sweets and savouries to be prepared in the shortest possible time.

I prepared this burfi two days ago. It turned out perfect. My mom used to prepare this quite often and I remember helping her out during my school and college days. This is one of the easiest sweet that one can prepare, especially for the busy moms. The cooking time is only 20 mins

Besides this sweet, I also prepared Chirm Undo (Laddoo), Naan-katai (indian cookies), Tukdi and Nippat.

Coconut Burfi


Freshly grated coconut
1 cup
Fine Semolina (Sooji /Rawa)
1 cup
21/2 cups
Ghee (melted)
1 cup
1 cup
Cardamom powder
1 tsp
Saffron  or Food colouring
A few strands or a drop
Mixed nuts (coarsely ground)
(optional) 1-2 tbsps


Gashes made and allowing it to cool
    Stirring the mixture for 20 mins
  1. Take a kadai (preferably non-stick) and place the above three dry ingredients (coconut, semolina and sugar) in it.
  2. Next add the melted ghee (clarified butter) and milk. Add the saffron (by crushing a few strands of it in warm milk) or a drop of food colouring. Mix well.
  3. Now place the kadai with the mixture on a medium fire and note the time. Keep on stirring for 20 mins.
  4. At this time you will notice the whole mixture solidifying and the ghee leaving the sides of the vessel. Switch off the gas and immediately pour the contents on a greased plate. Spread it evenly with the back of a greased steel tablespoon.
  5. Before the mixture cools down, make gashes of desired shapes and allow it to cool completely on the plate itself.
  6. Once cooled completely, it will harden. Now cut and separate each piece and store it in an air-tight container.

Preparation time : 15 mins
Cooking time       : 20 mins
Makes                 : About 46 pieces (depending upon the size and shape) in a 81/2" diameter plate.

  • When stored in an air-tight container, it will last for about 10 days without refrigeration (in cooler climates).
  • Instead of saffron, I used red food colouring this time. Just a drop of it is enough. 
  • For mixed nuts, I used pistachios and cashews.

    Tuesday, October 18, 2011

    Gar Dudhiya Saalli Upkari (Bottle-gourd (peel) skin curry)

    This humble “Gar Dudhi Saali upkari” is prepared in most homes of the GSB community especially from Mangalore and Udupi region. I have however made this with a slight twist.

    “Gar-dudhi” in Konkani language means Bottle-gourd and “Saali” is the peel/skin and of course upkari means a dry curry. In Hindi it is known as "lauki".  This is normally prepared by cutting a slightly thick slice of the skin and then chopping the skin into strips (breadthwise). Potato is generally added in this curry.

    Gar-Dudhi was never a favorite in our family. But believe it or not the Gar-Dudhi Saalli upkari was always welcome. It’s a simple dish but tastes really wonderful. Try it out once and you will never ever discard the precious skin of the Dudhi !

    The slight twist that I was talking about is that I have used the manual grater to grate the skin lengthwise so that it resembles like noodles. I have also incorporated carrot to add colour to the otherwise dull looking dish. Hence the whole dish gets a makeover and looks very appealing and to use the well known phrase - “old wine in a new bottle”.

    Bottle Gourd Skin(peel) curry (Gar-Dudhiya Saali upkari)


    Bottle gourd
    1 medium
    1 medium
    1 medium
    ½ cup
    As per taste
    For Seasoning:

    2 tsps
    Mustard seeds
    1 tsp
    Dry Red chilies
    For Garnishing

    Chopped coriander leaves
    1-2 tbsps
    Grated coconut (optional)
    1-2 tbsps


    Grated vegetables with the grater
    Grated (Bottle-gourd peel, potato and carrot)
    1. Wash all the vegetables and wipe them dry with a kitchen towel.
    2. Peel the potato and carrot and keep them aside.
    3. Cut the bottle gourd (Dudhi/ Kaddhu) in two or three pieces roughly the same size of the carrot. Then grate each piece of the (bottle gourd) lengthwise in such a way that only the outer skin is grated leaving the flesh of the gourd intact as we need only the skin of the gourd for this recipe.
    4. Immerse the grated skin into a bowl of water immediately to avoid discoloration.
    5. Once this is done, grate the potato in the similar way.
    6. Finally grate the carrot also lengthwise so that the length of all the grated vegetables is more or less equal.
    7. Heat the oil on a medium flame in a Kadai or pan. Add the seasoning ingredients. Once the mustard seeds start spluttering, lower the flame, add the grated potato (discarding the water). Increase the flame and give it a good stir.
    8. Next add the grated carrot and grated skin of bottle gourd and mix well. If it sticks to the bottom, add a little water and stir well. Add salt and allow it to cook for about 10 minutes or till done. Switch off the gas.
    9. Finally garnish it with chopped coriander leaves and freshly grated coconut.


    • I totally forgot to add the freshly grated coconut while photographing it.
    • This dish tastes good with rice and dal or rasam. Also goes well with chapattis.

    Monday, October 10, 2011

    Healthy Veg Burger

    Burger requires no introduction. However, the word “burger” brings to mind words like “fatty”, “cholesterol” “junk food” etc. and not very encouraging though everybody agrees on its delicious taste.

    I came across this recipe of Healthy Burger while watching Sanjeev Kapoor’s food show on TV. I tried the recipe but made two changes to the original one. Firstly, I did not soak the soya nuggets in the milk – instead soaked it in hot water (for 15 mins) as per the pack’s instruction and squeezed out the water from it completely thereafter. And ground the nuggets to a fine paste with some milk. Secondly, I added gram flour to the soya nugget paste for better binding. This way, I found that the patties were more manageable.

    Anyway, the final result is here for you all to see. It tasted just delicious minus the guilt pangs!

    Healthy Veg Burgers


    Burger buns
    For shallow frying
    For the Burger

    Soya Nuggets
    1 cup
    Water (hot)
    2 cups
    Milk (boiled & cooled)
    About ½ cup
    Boiled mixed vegetables
    1 chopped
    Green chilies
    1-2 chopped
    Coriander leaves(chopped)
    ½ cup
    Besan (gram flour)
    4 tbsps
    As per taste
    For the filling

    1 large (sliced)
    1 large (sliced)
    Lettuce leaves
    Mustard sauce
    As per taste
    Tomato ketchup
    As per taste


    1. Soak the nuggets in hot (boiled) water for about 15 mins Or, as per the instructions in the pack (to soften it). When cooled, squeeze out as much water as possible from the nuggets and keep them aside.
    2. Grind these softened nuggets in the mixer by adding little milk at a time to form a smooth paste. 
    3. To this ground paste, add the chopped onions, green chilies, mixed boiled vegetables, chopped coriander leaves, besan (gram flour) and salt. Mix well and shape into patties.
    4. Fry these patties (burger) in a pan or skillet using little oil till they turn golden brown. Flip it and fry the same way on the other side too.
    5. Now slice (horizontally) the burger buns and slightly warm them (on both sides) on the pan (without using oil). Remove.
    6. Apply mustard sauce and tomato ketchup on half the slices. Then place the lettuce leaf, tomato slice, an onion slice, and the burger, (one on top of the other). Finally dribble some tomato ketchup on top and cover it with the other half of the bun.
    7. Same procedure is to be followed for all the remaining buns too.
    8. Serve immediately.

      Softened nuggets ground with milk

      Ingredients ready for mixing

      Burger mix

      Getting ready for serving

      One Veg Burger ready to be served

      Serves: 4


      • Butter and cheese have been avoided to make it healthier. You may use butter and cheese if you are serving these for the kids.
      • You can also grind the soya nuggets with water (instead of milk) to a smooth paste. 
      • For vegetables, I used  green peas and corn kernels (frozen), capsicum and carrots (fresh).                                                      

      Wednesday, October 5, 2011

      Spaghetti with Basil & Bell Peppers

      This dish is my daughter’s creation and I had absolutely no part in its preparation. The only major part I played is in photographing it and eating it!

      When she platted the dish and was in the process of serving, it looked so attractive and tempting, that I could not help but photograph it. And when that was done, I heartily joined everyone in relishing and eating it to our heart's content. It was delicious!

      Though this was prepared sometime back, I was not able to post it due to some reason or the other. Anyway, here it is now!

      Spaghetti with Basil & Bell Pepper


      250 gms.
      Bell Peppers
      3 (preferably yellow, green & Red)
      Tomatoes (ripe)
      3  (roughly chopped)
      Red onion
      1 large sliced
      1 tsp
      Garlic cloves
      3 (peeled and crushed)
      Fresh Italian basil leaves
      A small bunch
      Pasta seasoning
      1-2 tsps
      Jalapeno Peppers
      Pitted olives (black/green)
      Olive oil
      3-4 tsps
      Dried Red chillies
      2 (chopped into flakes with seeds)
      As per taste
      Soya Flakes
      ½ cup

      Method :

      1. Place dried pasta in large vessel, cover with water according to pack.
          Add salt. Cook according to instructions on pack.

      2.While it boils, cut bell pepper into large flat chunks. Discard seeds. Trim fleshy
          white bits off. Place on a grill and over low flame, such that the outer skin starts to
          char (turns black).  Turn them over and after few minutes remove from flame and cut
          off a few bite size pieces for garnish. To retain the smoky taste, don’t peel off the
          blackened bits. Set the rest aside.

      3. In pan, add olive oil (not extra virgin - save that for non-cooking uses). Add garlic,
          roughly sliced red onion and the red chilli flakes with seeds for heat.
         Add some sugar to caramelize the onion. When onions start to brown, add the roughly
         chopped tomatoes ( can also place the tomatoes in the oven instead ).
         Add salt to taste (add much less than you normally would). When tomatoes start to
         soften, add remaining grilled peppers ( not the reserved ) and switch off gas.

      4. To add protein for vegetarians -
          Place soya flakes in hot water according to instructions on pack,
          squeeze out water and add to ingredients in pan.
      5. Put all contents of pan into mixer. Add a few olives to the mixer. Whizz for a short

      6. Meanwhile pasta should be al dente (firm but not hard), switch off gas and tip pasta
          into colander (place a large bowl under colander to collect the water) to strain and pour
          chilled water over it (dont delay this or pasta will go soft ). Retain some of the pasta
          water (this is essentially starch with salt, this can be used to add to the sauce instead of water).

      7. Now pour mixer contents into pan, place on low heat, add pasta seasoning, add pasta
          liquid / water as required to thicken / thin the sauce. Taste and add salt if needed. Add
          sliced olives or whole if you like to the pan, add jalapenos if using. Add fresh basil
          (chopped into strips). Reserve a few whole leaves for garnish. Switch off gas.

      8. To serve, place pasta in bowl, add extra virgin olive oil and toss it to ensure even
          coating. Pour piping hot sauce over pasta and garnish with reserved grilled pepper and

      Serves: 4

      Note :
      • For special occasions use the expensive imported Italian pasta (MTR and Bambino are cheaper and faster to cook, but they lose their shape and turn to mush if you are not careful).
      • Dont make the mistake of using tulsi or indian basil as a replacement, I have tried this once, it will taste quite strange.
      • Use cuban oregano instead (but add it early finely chopped and let it cook through)

      Friday, September 23, 2011

      Happy Birthday !

      2nd Anniversary of my blog

                                                 “The discovery of a new dish
                                                 does more for human happiness
                                                 than the discovery of a new star.”
                                                                                                     - Brillat-Savarin
      I hope I am able to give you all the happiness that a new dish gives in the way it gives me pleasure when I post a new one.

      Time flies so fast! Its celebration time again ! This month is the 2nd anniversary of my blog. And it is growing each year for which I have to give due credit to all my readers and well wishers.

      I also take this opportunity to thank each one of you – all my friends including my blogger friends and those from Facebook, KAF (Konkani Amchi Food), Flickr, food blogs, and last but not the least my close friends and family members without whose help and inputs, all this would not have been possible.

      Cheers ! This is my way of saying "Thank you"  with this sweet and sour Mint & Ginger drink ! It is easy to prepare, tasty, and healthy too.

      Mint and Ginger Drink
      Mint and Ginger Drink

      Ingredients :
      Mint leaves (1cup), Ginger (11/2” pc), Jaggery/Palm sugar (powdered – 2tsps, lime juice of ½ a lime, chaat masala – 2-3 tsps, Water or club soda – 3 glasses.

      Method :
      Grind mint leaves, ginger, jaggery, lime juice and a little water to a smooth paste. Place this paste in a jar and add water or club-soda. Finally add chaat masala. Mix well and serve chilled. 

      Note : You can use sugar instead of jaggery. Its an ideal summer drink.

      Friday, September 16, 2011


      What is Pendaro ? This is the question I asked my husband when we visited the market to buy flowers for the Ganesh Utsav as he insisted on buying this vegetable. They were there in plenty. Since this was the first time I had come across this vegetable, I was hesitant. But he informed me that this vegetable is rich in iron. Being a health freak, I agreed to buy provided he knew how it is to be used. But believe me; it (health) does not come cheap! The Pendaros were being sold for Rs.80/- per kg. We bought half a kilogram.

      On our return to Bangalore, I was excited to try out this new vegetable and so asked my husband to tell me how to go about cutting the vegetable and preparing the curry. To my surprise he was clueless in the preparation but told me that I can prepare “upkari”, “gojju”, “phodi” and “sukke” out of this vegetable and that he has tasted them during his childhood days!

      I then contacted some of my local relatives and friends for any guidance on how to cut and prepare any dish out of it. Most of them seemed to have eaten it sometime but not very sure on the preparation. I finally contacted my sister-in-law in Mumbai who was very pleased to give me all the details that I wanted to know. So here I am !

      I am sure most of the Amchis (term used for konkani speaking people) who were brought up in the coastal Karnataka (Mangalore, Udupi etc) region would relate to this vegetable.
      I was told that this is a wild vegetable found in the coastal Karnataka forest region and is available only during the monsoons especially during the Ganesh festival time. "Pendaro" is the Konkani word for this vegetable. I have not been able to find its equivalent name either in Hindi or English. I tried to find its botanical name but without success. If anybody reading my blog can give more info on this rare wild vegetable, I shall be much obliged.

      Pendaros in basket
       Pendaros in a basket

      This vegetable is almost round in shape, dark green in colour and resembles raw mango in appearance.
      It cooks easily though. There is a seed inside which need to be discarded. Once cut, the seed turns black immediately (within seconds) and the rest of the vegetable will also change its colour after a while. While cutting, the chopping board and your fingers too will turn dark brown. But you needn’t worry as the stain can be easily removed by scrubbing and washing with soap.

      I prepared Gojju (side dish) and  phodi (shallow fried) and upkari  (dry curry) from this vegetable. Since I am trying this out for the first time, I made it in small quantity – serving for two only. I found it quite tasty. The taste of the pendaro upkari was similar to that of  Raw Banana upkari.
      Pendaro phodis can be prepared in the same way as  Phagila Phodi

      Pendaro Gojju 2
      Pendare Gojju

      Pendare Gojju


      Green chilles
      To taste
      ½ cup
      Seasoning ingredients:

      1 tsp
      Mustard seeds
      1 tsp
      Curry leaves
      1 sprig
      Asafetida (hing)
      ½ tsp (a pinch)

      Method :

      Pendaro halved
      1. Wash the pendaros. Then cut off the ends. Halve it and remove the seed. If the inside is tough near the seed, then remove this thin layer.
      2. Chop the rest of the pendaro into medium size pieces.
      3. Steam these for about 25-30 mins.
      4. Mash them with a potato masher.
      5. Roughly grind green chilies and salt and mix it with the mashed pendaro.
      6. When cooled, add curds to it and mix well.
      7. Finally heat a small pan. Add oil, and mustard seeds. When mustard seeds start spluttering, lower the flame. Then add curry leaves and asafetida. Switch off the gas and pour the contents on to the curd and                                                the mashed pendaro mixture.Mix well and serve.

      Steamed Pendaro pieces
      Serves: 2

      • You can pressure cooker the pendaros. It should not take more than 12-15 mins.
      • I used the steamer as I had to steam other vegetable too during that time.
      • Can be served as a side dish. 

      Pendaro Phodi  (Sliced pendaros being shallow fried)

      I also made Pendaro phodi. It tasted fantastic too.  Any phodis for that matter tastes wonderful and this phodi is no exception !

      Pendaro Upkari (Dry curry)

      Pendaro Upkari was made with garlic and dry red chilies as seasoning in oil. This is a regular konkani upkari. Its taste was similar to that of raw banana upkari.