What you will need:

• Gulla ( Small green eggplants) - 10 - 12
• Coconut grated - 1 cup
• Red chillies - 5
• Tamarind - pea sized
• Fenugreek seeds - 1/2 tsp
• Coriander seeds - 2 tsp
• Jaggery(Molasses) - 2 tbsp
• Mustard seeds - 1 tsp
• Curry leaves - 2 strands
• Oil - 1 tbsp
• Salt to taste

How to prepare:
Wash the eggplants and slit them into 4 portions. Just slit and do not cut them into pieces.
Grind together the coconut, red chillies, tamarind and jaggery. In the end add the fenugreek and coriander seeds and grind. The paste does not have to be smooth and it can be a little coarse. Do not add a lot of water when grinding. Now fill this paste in the slit eggplants.
Heat oil in a wide non-stick pan. Add mustard seeds. When the seeds crackle, add the curry leaves. Now add the stuffed eggplants one by one in the pan. Pour the rest of the ground masala on top. Cover and cook. If the masala gets dry, you can sprinkle some water. While stirring make sure the eggplants don't separate into pieces. Serve hot.

Well, finally I am posting this recipe which has been on my list for a long long time. This is a hot favorite with the Mangaloreans and in general all konkani people. I love to eat this with pan polo (neeru dosa). Whenever I make this, I just can't help but pop a shrimp in my mouth whenever I am walking around in the kitchen. They are so irresistible. Well, you'll know once u make these :)

What you will need:
Shrimps - 15 to 20, cleaned
Onions - 2 large
Red chilli powder - 1 tsp
Tamarind - lemon sized
Oil - 2 tbsp
Salt to taste

How to prepare:
Rub the shrimps with half a teaspoon of salt and keep aside. Soak the tamarind in half a cup of water. Squeeze out the tamarind to get a thick juice.
Heat oil. Add the onions and fry until they are really brown. The onions need to be really brown otherwise the taste is not the same. Now lower the flame, add the chilli powder and fry for just about a minute. Add the tamarind juice and bring the mixture to a boil. Add the shrimps and cook until done.

Upkari in Konkani means vegetables stir-fried in minimum oil and garnished with fresh coconut. In most konkani households, dinner is usually paij (rice soup) with an upkari. A konkani blog without a recipe for upkari is like a North Indian restaurant that does not serve Naan/Roti.
Upkari can be made with different kinds of vegetables. Most popular being alsande upkari(long beans), tendli upkari( ivy gourd), bhenda upkari( with okra). A small potato can usually be added with alsande or tendli upkari. The most popular upkari is bibbe upkari, which combines tendli (ivy gourd) with cashewnuts. Bibbe in konkani means cashews and god...they are so good!! I cannot find the bibbe here in montreal, I will post the recipe when I find them.
Usually after I make kolmbo(sambar) or pulao during the week, I find that I have a few beans, carrots and potatoes left. So I combine them together and make this "flag" upkari. I like to call this the flag upkari because it has orange, white and green colors representing the Indian flag :)
If you are watching your diet, you can reduce the oil to just 1 tsp and cook it in a non-stick pan and also bring down the amount of coconut.
Enjoy this recipe...

What you will need:

• Green Beans - 5 to 6
• Carrots - 1 or 2 small
• Potato - 1
• Red chillies - 2
• Mustard seeds - 1 tsp
• Oil - 2 tsp
• Warm water - 1/4 cup
• Coconut - 2 tbsp
• Salt to taste

How to prepare:

• Mooga Upkari (Moong sprouts preparation)
• Batate Bhaji ( Aloo bhaji / Potatoes with spices)
• Aloo Bhaji with onions (Potato onion with spices)

What you will need:
Maida/All purpose flour - 2 cups
Powdered sugar - 1 cup
Ghee/Clarified butter - 3/4 cup
Green Cardamom - 8 ,Skin removed and the seeds crushed
Baking soda - 1/2 tsp

How to prepare
Mix the flour, baking soda and sugar together in a bowl. Add the crushed cardamom and mix well. Melt the ghee. Add a little at a time, while mixing and kneading the dough it reaches the consistency of chapati dough.
Cover and keep the dough aside for 4 to 6 hours.
Make small balls out of the dough, around the size of a small lemon and slightly flatten them between your palms and place them on a greased baking sheet. Maintain some gap between the cookies.
Preheat the oven at 200°C. Bake them for about 15 minutes or until u see small cracks on top. Take the tray out of the oven and wait until the cookies cool completely. Store in an air-tight container.