Ukda Tandul, Kairas and Batate Phodi

Ingredients

• 400 g Raw Mango (About 2 medium, peeled and cut into 1-inch cubes)
• 80 g Jaggery (Powdered or grated, about 1/2 cup)
• 1.5 cup Water
• 0.75 tsp Salt (Adjust to taste)
• 0.25 tsp Turmeric Powder
• 2 tbsp Coconut Oil
• 1 tsp Mustard Seeds
• 4 pcs Dried Red Chilies (Broken into halves)
• 0.25 tsp Asafoetida (Also known as Hing)

Instructions

1. 1

   In a medium pot or saucepan, combine the cubed raw mangoes, 1.5 cups of water, turmeric powder, and salt. Stir gently to mix.

2. 2

   Bring the mixture to a boil over medium heat. Once boiling, reduce the heat to a simmer and cook for 8-10 minutes. The mango pieces should be tender when pierced with a fork but still hold their shape.

3. 3

   Add the powdered jaggery to the pot. Stir well until it dissolves completely. Let the curry simmer for another 3-4 minutes, allowing the flavors to meld and the gravy to thicken slightly.

4. 4

   While the curry simmers, prepare the tempering (tadka). Heat the coconut oil in a small pan over medium heat. Once the oil is hot, add the mustard seeds and let them splutter completely, which should take about 30 seconds.

5. 5

   Add the broken dried red chilies and asafoetida to the hot oil. Sauté for about 20-30 seconds until the chilies darken slightly and become aromatic. Be careful not to burn them.

6. 6

   Immediately pour the hot tempering over the mango curry. Stir gently to incorporate. Turn off the heat and cover the pot.

7. 7

   Let the Kairas rest for at least 10-15 minutes before serving. This allows the flavors to deepen. Serve warm or at room temperature with steamed rice and a simple dal.

Ingredients

• 600 g Potatoes (About 3-4 medium-sized potatoes)
• 0.5 cup Fine Rava (Also known as Bombay Rava or fine semolina)
• 2 tbsp Rice Flour (For extra crispiness)
• 1.5 tsp Red Chili Powder (Adjust to your spice preference)
• 0.5 tsp Turmeric Powder
• 0.25 tsp Hing (Asafoetida)
• 1 tsp Salt (Adjust to taste)
• 0.25 cup Vegetable Oil (For shallow frying)

Instructions

1. 1

   Prepare the Potatoes

   • Wash, peel, and slice the potatoes into uniform rounds, about 1/4-inch thick.
   • Immediately place the slices in a bowl of cold water to prevent them from browning.
2. 2

   Season the Potato Slices

   • In a small bowl, mix together the red chili powder, turmeric powder, hing, and salt.
   • Drain the potato slices and pat them completely dry with a kitchen towel. This step is crucial for a crispy result.
   • Rub the spice mixture evenly onto both sides of each potato slice.
3. 3

   Prepare Coating and Dredge

   • On a flat plate or tray, combine the fine rava and rice flour.
   • Take one spiced potato slice at a time and dredge it in the rava mixture, pressing gently to coat both sides completely.
   • Shake off any excess coating and set the coated slices aside on a separate plate.
4. 4

   Shallow Fry the Phodis

   • Heat the oil in a wide, heavy-bottomed pan or tawa over medium heat. The oil should be hot but not smoking.
   • Carefully place the coated potato slices in a single layer, ensuring not to overcrowd the pan. Fry in batches if necessary.
   • Cook for 4-6 minutes on the first side, until the bottom is golden brown and crisp.
5. 5

   Flip and Finish Cooking

   • Flip the slices and cook for another 4-6 minutes on the other side until they are cooked through, tender on the inside, and crispy on the outside.
   • The total cooking time will be around 8-12 minutes per batch.
6. 6

   Drain and Serve

   • Once cooked, remove the batate phodi from the pan and place them on a wire rack or a plate lined with paper towels to drain any excess oil.
   • Serve immediately while hot and crispy with Goan rice and curry.