Friday, December 11, 2009

KeLya Upkari

This upkari has a traditional konkani (south canara) seasoning of mustard seeds, asafoetida, red chilies in coconut oil. It results in rather dry side dish. So instead of serving along with chapatis, serve it with daal - dalitauy to be precise, and rice.

KeLya Upkari
Stir Fried Plantains
1 raw plantain, peeled & chopped
salt to taste

2 tsp coconut oil
1/2 tsp mustard seeds
1/2 tsp turmeric powder (optional)
1/2 tsp asafoetida
2 red chilies, halved

1. Heat oil in an iron or nonstick kadai/pan/wok.
2. Add the ingredients for tempering.
3. As they sizzle, add chopped plantains.
4. Stir fry for 12 - 15 minutes, sprinkling few drops of water in between.
5. Add salt when done.

Note -
1. Turmeric powder is optional but I use it anyway.
2. As Purnima has pointed out, you can use fresh coconut for garnish.


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