Ukda Tandul, Batate Vagu, Bhendi Talasani and Sol Kadhi

Ingredients

• 500 g Potatoes (Peeled and cubed into 1-inch pieces)
• 1 large Onion (Finely chopped (approx. 225g))
• 1 large Tomato (Finely chopped (approx. 180g))
• 3 pcs Green Chilies (Slit lengthwise)
• 2 tbsp Coconut Oil (Or any vegetable oil)
• 1 tsp Mustard Seeds
• 10 pcs Curry Leaves
• 0.25 tsp Hing (Asafoetida)
• 0.5 tsp Turmeric Powder
• 0.33 cup Fresh Coconut (Grated)
• 1 tsp Tamarind Paste (Mixed with 2 tbsp warm water)
• 1 tsp Salt (Or to taste)
• 1 cup Water (For cooking)
• 2 tbsp Coriander Leaves (Freshly chopped, for garnish)

Instructions

1. 1

   Prepare the Tempering (Tadka)

   • Heat coconut oil in a heavy-bottomed pan or kadai over medium heat.
   • Once the oil is hot, add the mustard seeds and let them splutter completely, which takes about 30-45 seconds.
   • Add the curry leaves (be careful as they may splutter) and hing. Sauté for another 20 seconds until fragrant.
2. 2

   Sauté Aromatics

   • Add the finely chopped onion and slit green chilies to the pan.
   • Sauté for 4-5 minutes, stirring occasionally, until the onions become soft and translucent.
   • Add the chopped tomatoes and cook for 3-4 minutes until they turn soft and pulpy.
3. 3

   Cook the Potatoes

   • Stir in the turmeric powder and salt, mixing well with the onion-tomato base.
   • Add the cubed potatoes and gently toss to coat them evenly with the masala.
   • Pour in 1 cup of water, stir, and bring the mixture to a boil.

Ingredients

• 500 g Okra (Washed, dried completely, and cut into 1-inch pieces)
• 3 tbsp Coconut Oil (Authentic for Goan cuisine)
• 12 cloves Garlic (Coarsely crushed or roughly chopped)
• 3 whole Dried Red Chilies (Broken in half)
• 0.25 tsp Turmeric Powder
• 0.75 tsp Salt (Adjust to taste)

Instructions

1. 1

   Heat the coconut oil in a wide, heavy-bottomed pan or kadai over medium-high heat. Once the oil is hot, add the cut okra in a single layer. Avoid overcrowding the pan; cook in batches if necessary.

2. 2

   Stir-fry the okra for 8-10 minutes, stirring occasionally. Allow it to get slightly charred and browned at the edges. Cook until it's tender and the natural sliminess has disappeared. Once cooked, remove the okra from the pan and set it aside on a plate.

3. 3

   In the same pan, using the remaining oil, add the crushed garlic and broken dried red chilies. Sauté for 1-2 minutes on medium heat until the garlic turns golden brown and fragrant. Be careful not to burn it, as it can become bitter.

4. 4

   Return the fried okra to the pan with the garlic and chilies. Add the turmeric powder and salt. Gently toss everything together for about 30 seconds to ensure the okra is evenly coated with the spices.

5. 5

   Continue to cook for another 1-2 minutes, allowing the flavors to meld together. Serve the Bhendi Talasani hot as a side dish with Goan fish curry, rice, or with chapatis.

Ingredients

• 10 pieces Kokum (Also known as amsul)
• 1 cup Warm Water (For soaking kokum)
• 1.5 cup Fresh Grated Coconut
• 2 cup Water (For extracting coconut milk)
• 2 pieces Green Chili (Adjust to taste)
• 1 inch Ginger (Roughly chopped)
• 2 cloves Garlic Cloves (Roughly chopped)
• 0.75 tsp Salt (Or to taste)
• 1 tsp Coconut Oil (For tempering)
• 0.5 tsp Mustard Seeds
• 0.5 tsp Cumin Seeds
• 0.25 tsp Hing (Asafoetida)
• 6 leaves Curry Leaves
• 2 tbsp Coriander Leaves (Finely chopped, for garnish)

Instructions

1. 1

   Prepare Kokum Extract

   • In a medium bowl, soak the kokum pieces in 1 cup of warm water for about 15-20 minutes. This will soften them and help release their flavor.
   • After soaking, use your hands to squeeze the kokum pieces thoroughly in the water to extract all the tangy juice.
   • Strain this liquid through a fine-mesh sieve into a large mixing bowl. Discard the squeezed kokum pulp.
2. 2

   Extract Fresh Coconut Milk

   • While the kokum is soaking, add the fresh grated coconut, green chilies, ginger, and garlic to a blender.
   • Pour in 1 cup of water and blend on high for 1-2 minutes until you have a smooth, thick paste.
   • Line a sieve with a muslin cloth and place it over a bowl. Pour the coconut mixture into the cloth and squeeze tightly to extract the thick, first-press coconut milk. Collect this in the bowl.
   • Transfer the leftover coconut pulp back to the blender, add the remaining 1 cup of water, and blend again for 30-40 seconds. Strain this through the same muslin cloth to get the thin, second-press coconut milk.
   • Combine both the thick and thin coconut milk extracts.
3. 3