Chidki-Midki chi Bhaji

Interesting name aint’ it As a kid, i’d eat the sabji just coz the name was cute! Chidki-Midki! (pronounced as : chee-d-ki mee-d-ki)
Cluster Beans are called as Chidki-Midki in Goa.

Since the beans are slightly bitter (as per me!), jaggery is added to this dish.
Was remembering home and this was the sabji in my fridge! Also, the name was interesting… (my motivation!)

Ingredients:
250 gms Chidki Midki Bhaji/Cluster beans
2 tbl spn freshly grated coconut
1 tbl spn jaggery
1/2 tea spn chilli powder/ green chillies
1/2 tea spn mustard seeds
a pinch of hing
a pinch of turmeric powder
1 tea spn oil
salt to taste

Method:
Wash and clean the Cluster beans properly. Remove the edges and divide into small parts. For instructions on cleaning refer to how Madhuli does it!( Could not describe it better myself!)

Heat oil in a pan and add mustard seeds and hing. After the seeds splutter, add the cleaned beans. Fry for some time. Add coconut, chilli powder, turmeric and salt. Mix well.
Saute for a few mins. Add 1/2 cup water and let the beans cook. (Optional way is to cook the beans in a microwave and then add to this preparation).
Add more water if required and cook the beans.

After the beans are cooked, add the jaggery. Mix well and simmer for 2 mins.

Enjoy Chidki-Midki chi Bhaji with Chapati/roti or dal-rice

Paavacho Saano (Goan Bread upma)

Paavacho saano is a preparation similar to the bread upma you may have made. Paav is bread in konkani. Saano is a spicy version of sheera (upma) as I call it, generally prepared in Goa. I dont’ have any idea why it’s called Saano! ( I’ll try to find out soon!)

I had this dish for lunch on sunday! Yeah, I know! it’s a breakfast dish, but had got some stale bread left over so used it up

Here’s how my mom prepares it:

Ingredients:
10-12 bread slices
1 large or 2 small onions
3 green chillies
1 tbl spn freshly grated coconut
1 tea spn of sugar
7-8 curry leaves
1/2 tea spn mustard
1/2 tea spn jeera (optional)
a pinch of hing
1/4 tea spn turmeric powder
a little garam masala (optional)
2 tea spn oil
few strands of fresh coriander
salt to taste

Method:
Make small pieces of the bread slices with hand or cut into cubes with a knife.
Chop the onions, green chillies and coriander.

Take 1/2 cup water. Add a little turmeric powder, sugar and little salt. Mix well. Using a tea spoon, spread this mixture on the bread cubes. Make sure it doesnt’ become soggy. It should remain moist.

Heat oil in a pan. Once the oil heats, add mustard, jeera and hing. Let the seeds splutter. Now add the curry leaves. Fry for some time. Add the chopped onions. Fry till the onions turn pinkish.
Add the green chillies. Fry for some more time. Add turmeric powder and salt to taste – salt will be there in the soaked bread cubes also, hence be careful with it.

Keep on low heat for a few mins. Now add 1/3 of the bread. Mix well with the onion mixture. Add the remaining bread cubes and mix well. Keep on low heat all through now. Mix well for around 5 mins by constantly using a ladle.

Add the grated coconut and garam masala. Mix well. Cover and keep for 2 mins.

Garnish with coriander and serve hot

Tip: This is a milder version. Increase the chillies for a more pungent dish.