Ukda Tandul, Valval and Vainagana Phodi

Ingredients

• 12 pieces Cashew Nuts (Whole, unsalted)
• 0.25 cup Warm Water (For soaking and grinding cashews)
• 2 tbsp Coconut Oil
• 1 tsp Mustard Seeds
• 1 tsp Cumin Seeds
• 2 pieces Green Chillies (Slit lengthwise)
• 10 leaves Curry Leaves
• 150 g Potato (Approx. 1 medium, peeled and cubed)
• 100 g Carrot (Approx. 1 medium, peeled and cubed)
• 1 cup Thin Coconut Milk (Second extract or diluted canned coconut milk)
• 0.5 cup Water (For cooking vegetables)
• 100 g French Beans (Trimmed and chopped into 1-inch pieces)
• 0.5 cup Sweet Corn Kernels (Fresh or frozen)
• 0.5 cup Green Peas (Frozen)
• 1 tsp Salt (Adjust to taste)
• 1 tsp Jaggery (Grated, or use sugar)
• 1 cup Thick Coconut Milk (First extract or full-fat canned coconut milk)
• 2 tbsp Coriander Leaves (Freshly chopped, for garnish)

Instructions

1. 1

   Prepare the cashew paste. Soak the cashew nuts in 1/4 cup of warm water for 15 minutes. After soaking, transfer the cashews along with the water to a blender and grind to a very smooth, creamy paste. Set aside.

2. 2

   Make the tempering. Heat coconut oil in a medium-sized pot or kadai over medium heat. Add the mustard seeds and allow them to splutter completely, which takes about 30 seconds. Add the cumin seeds and let them sizzle for another 20 seconds. Finally, add the slit green chillies and curry leaves, and sauté for 30 seconds until fragrant.

3. 3

   Cook the hard vegetables. Add the cubed potatoes and carrots to the pot. Sauté for 2 minutes. Pour in the thin coconut milk and 1/2 cup of water. Bring the mixture to a boil, then reduce the heat to a simmer, cover the pot, and cook for 8-10 minutes until the potatoes are about halfway tender.

4. 4

   Add the remaining vegetables. Add the chopped french beans, sweet corn, and green peas to the pot. Stir well, cover again, and continue to cook for another 5-7 minutes until all the vegetables are tender but still retain a slight bite.

5. 5

   Thicken and season the curry. Stir in the prepared cashew paste, salt, and grated jaggery. Mix everything gently and let it simmer for 2-3 minutes, allowing the gravy to thicken slightly.

6. 6

   Finish with thick coconut milk. Reduce the heat to the lowest setting. Pour in the thick coconut milk and stir gently to combine. Heat the curry through for 2-3 minutes. It's crucial not to let it come to a rolling boil, as this can cause the coconut milk to curdle.

Ingredients

• 1 large Brinjal (About 400g)
• 0.75 cup Rava (Fine semolina)
• 2 tbsp Rice Flour (For extra crispiness)
• 1 tbsp Tamarind Paste
• 1.5 tsp Red Chili Powder (Adjust to taste)
• 0.5 tsp Turmeric Powder
• 0.25 tsp Hing (Asafoetida)
• 1 tsp Salt (Divided)
• 0.33 cup Vegetable Oil (For shallow frying)

Instructions

1. 1

   Prepare and Marinate the Brinjal

   • Wash the brinjal thoroughly. Without peeling, slice it into uniform rounds, about 1 cm (slightly less than 1/2-inch) thick.
   • In a small bowl, create a marinade paste by mixing the tamarind paste, 1 tsp of red chili powder, turmeric powder, hing, and 0.5 tsp of salt.
   • Gently apply this paste evenly over both sides of each brinjal slice.
   • Set the marinated slices aside for at least 10 minutes to allow the flavors to penetrate.
2. 2

   Prepare the Semolina Coating

   • On a wide, flat plate or tray, combine the rava (semolina), rice flour, the remaining 0.5 tsp of red chili powder, and the remaining 0.5 tsp of salt.
   • Mix these dry ingredients thoroughly with your fingers or a fork until well combined.
3. 3

   Coat the Marinated Slices

   • Take one marinated brinjal slice at a time and place it onto the semolina mixture.
   • Press down gently to ensure the coating adheres well. Flip the slice and coat the other side completely.
   • Lightly shake off any excess coating and set the coated slice on a separate plate. Repeat for all slices.
4. 4

   Shallow Fry the Phodi

   • Heat the vegetable oil in a wide, heavy-bottomed pan or tawa over medium heat. The oil should be hot enough to sizzle but not smoke.
   • Carefully place the coated brinjal slices in a single layer in the pan. Avoid overcrowding; fry in batches if necessary.
   • Fry for about 3-4 minutes on the first side, until the coating is golden brown and crisp.
   • Flip the slices carefully with a spatula and fry for another 3-4 minutes on the other side until the brinjal is tender and the coating is crisp.
5. 5

   Drain and Serve

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