Konkani, Who wants to learnn? Options

[Pradeep]

New forum new thread. Lemme start with my mother tongue.. Konkani. To know background about this language visit the kamat site: http://www.kamat.com/kalranga/konkani/konkani.htm

[Nimii]

Ok Mandrake! ek divasu kandituh konkani sikkthaalo tuhn ... bejaaru paavnukkah..

(definitely one day you sure to learn konkani.. dont feel sad)

Here is what I cooked today - Batata Saang..

(Saang is a spicy dish - is basically a gravy oriented one).

abbreviations - Tablespoon - tbspn Teaspoon - tspn

The gravy ingredients conventionally are ground.

For eg. dhania, red chillies, are stir fried in little oil and then ground to a fine paste adding very little water and a marble sized tamarind - this gives you the sour taste).

*The same thing can be done in the instant way - like I do. I use coriander powder (1 1/2 tbspn), red chilly powder - 1 tspn (depends on how spicy you can manage!), tamarind powder (I add 2 tbspn ). - 1 tsp sambar powder can be added to enhance the taste! - These powders can be added in the place of paste after the onions are fried to a light brown colour*

<THE ABOVE IS THE MIXTURE REQUIRED FOR THE GRAVY).

1/2 kg potatoes or mebbe even 1 or 2 more depending on how you prefer your dish to be (some ppl prefer gravy to contents .. like in my case).

4 medium sized onions

Boil and peel the potatoes and dice them to a medium sized cubes. Onions should be chopped - size of the chopped pieces should be visible in the gravy - which means not finely chopped!)

Now keep some oil in a kadai.. and add some mustard (1/2 tsp) and wait for it to splutter. Add some curry leaves .. and add onions and fry them till they turn slightly brown.. Then add the mixture*/paste prepared earlier to the fried onions and stir nicely. You can add some haldi powder if you like. Add the required amt of salt (in this case 2 tspns). and stir properly for about 3 to 4 minutes. Now add the diced potatoes and mix properly. Add 1/ 2 cup of water and mix well. Cover and cook for another 5 minutes, on slow fire.

Remove the same from the fire and open the kadai and stir again, you can crush a couple of potatoes with a crusher if you find you have added a little more water than you shld. This would make the gravy thicker.

Now you can have it with rice (ofc with dhal) or rotis.

N