When I think of the spices, two things immediately came to my mind. The first was ‘Asafoetida’, the most famous spice used in most of the Konkani food..i.e in daali toya....The second was Teppal, used in various types of konkani recipes... either in making sukke/randayi/huggi/fish curry..... We get to see a lot Teppal trees at our native place. Most of the trees have very strong thorns. When they are fresh, the fruits are dark green in color. They dry to a dark brown color and split to reveal a creamy white interior. Mostly grown in : the states of Maharashtra and Karnataka in India...This is mostly used in Fish preparations and a few vegetarian dishes, with a coconut masala. This has a strong woody aroma, so it should not be ground with coconut (if it is ground by mistake, the dish gets a very strong and biting taste. :D here is the recipe woth teppal.. Any greens are called bhajji in Konkani and stems are called as dento/dente. These greens are full of iron. Moreover all parts – stem and leaves of it are delicious especially when it is tender. We prepare sukke, saasam and raandayi using this bhajji dento. Ingredients: 3/4 cup black eyes beans(alsande) or dried peas(vatana) or green moong 2 cups amarath(bhajji dente) about 4 to cms length pieces with leaves 1/4 cup baamboo shoot(keerlu) pieces (optional ) 7- 8 jackfruit seeds(bikkand) crushed (optional ) 1 cup grated Coconut 5-6 red chillies 5-“6 Teppal 2“3 Kokum pieces 1 tea spn Jaggery Salt Method: Cook black eyed beans, amaranth pieces/leaves with bamboo shoot pieces and jackfruit seeds in cooker. Grind coconut with red chillies. Add the paste to the cooked mixture and heat. Add kokum pieces (or tamarind water),salt, jaggery and teppal crushed lightly.Cook for about 4 – 5 minutes. Serve as a side dish with rice or chapati.
Posted on: Mon, 17 Nov 2014 05:52:38 +0000
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