Month: April 2024

Beetroot Stir Fry (Chonda Kande Bartad) Kodava Style

Beetroot is a root vegetable that adds color to our plate. We love this vegetable and use it in salads, curries and fries. Beetroot salad is a hot favorite in our home and I have shared its recipe in an earlier post.

Beetroot is a very healthy vegetable packed with nutrition. They are an excellent source of folate, potassium, manganese, vits. C and A. They are believed to reduce inflammation, protect cells from damage, increase stamina and prevent heart disease. Since they are a good source of fibre, they provide the gut with good bacteria and boost immunity (Source: WebMD).

This Beetroot stir fry is made across south India with a few variations from region to region. It is called Thoran in Kerala, Poriyal in Tamilnadu and Palya in Karnataka. Here is a simple Kodava recipe to make a Beetroot stir fry (Chonda Kande Bartad) that is packed with flavors. It is a healthy and delicious dish that is easy to make with vey few ingredients so that its goodness is preserved.

You’ll need the following ingredients:

Ingredients

2 medium-sized Beetroots, peeled and cut into small pieces as shown in the picture below

1 medium-sized Onion, chopped fine

2 Green Chilies, slit

¼  tsp Mustard seeds

8-10 Curry leaves

2 tbsp Oil

2 tbsp grated Coconut

Salt to taste

Method

  1. In a pan, heat oil. Add mustard seeds. When it sputters, add the onions. When it turns pink, add the green chilies and the curry leaves.
  2. After a minute add the cut beetroots. Stir well. Add ¾ cup water and let it come to a boil. Add salt and allow it to cook on a slow flame till well cooked.
  3. Once the beetroots are well cooked, add the grated coconut and stir well. Cook  on a slow flame till all the moisture has evaporated.

Beetroot stir fry is ready to eat as shown below.

This dish is a great addition to a lunch or dinner menu and goes well with white rice and vottis.

Hope you enjoy making this dish!

Kodava Kumbala Thoppu Bartad (Tender Pumpkin Leaves Stir Fry)

A simple stir fry

In Kodagu or Coorg, tender Pumpkin or Squash leaves fry is a delicacy! These days it is quite rare to get them. Once upon a time, there was an abundance of pumpkin vines in every home kitchen garden in the backyard. The tender leaves were easy to get. They have a unique flavor and are a treat with Akki Vottis. In our home, we have relished this combination on many a day at the breakfast table. 

Pumpkin leaves are low in Sodium, and very low in Cholesterol. They are also a good source of Niacin, dietary fiber, protein, Vitamin A, Vitamin E (Alpha Tocopherol), Vitamin K, Thiamin, Riboflavin, Vitamin B6, Folate, Calcium, Iron, Magnesium, Phosphorus, Potassium, Copper and Manganese.

IMG_0993

The tender pumpkin leaves are cooked with onions and red chilies. The split chickpeas and a generous amount of grated coconut, add the additional flavors to make this a delicacy.

If you have access to the tender pumpkin leaves, here is a way to turn them into a delicious fry. 

IMG_0997

Ingredients

2 bunches of tender Pumpkin leaves

1 Large Onion, sliced

1 Red Chili, broken into two pieces

1 Tbsp. Chana Dal or split Chickpeas soaked for 2 hours in water

2 tsps.  grated Coconut

Salt to taste

For the seasoning

1 Tbsp. Oil

1/2 tsp. Mustard seeds

Method

  1. Wash and chop the pumpkin leaves as shown in the pictures.

2. Heat the oil. When it is hot, add mustard seeds and let it sputter.

3. Add the sliced onions and the red chilli and stir till the onions turn translucent.

4. Add the cut pumpkin leaves and let it cook on a slow flame. (10 minutes)

5. Add the Chana Dal and salt. Mix well.

6. Finally add the grated coconut. Mix well. Keep stirring from time to time till all the moisture evaporates.

IMG_0996

Kumbala Thoppu Bartad (Pumpkin leaves stir fry) is now ready to savor with Akki Votti. Eat it with a dollop of butter or ghee (clarified butter) for that taste of home! 

Hope you enjoy making this dish! I would be happy to hear from you.

Note: Should you be unable to get tender Pumpkin leaves, you could substitute it with any other greens like radish leaves, Red Amaranthus or Malabar Spinach.