Meatless Phanna upkari (aka the spiciest Konkani dish you’ve ever tasted).


Again, if you like spicy, try this dish. The best part is that you can make it in 15 minutes flat with 6 ingredients!


– 200g soy chunks (the original recipe calls for small fingerling potatoes, shrimp, clams or mussels)
– 2 medium onions, finely chopped
– 1 t mustard seeds
– 2 T Kashmiri chilly powder
– 1 t regular chilly powder
– 1 t coriander seeds (freshly roasted and ground)
– 1 lime sized tamarind ball



Add mustard seeds to hot oil and wait till they sputter. Add onions and saute till they brown. Add all the chilly powders and ground coriander. Saute for a minute. Add tamarind into a cup of hot water and add this along with about 2 cups of water to the mixture, enough to make a thin gravy. To this, add the soy chunks (or seafood/potatoes). Turn the heat to low and let it cook for about 15 minutes. If you are using seafood or potatoes increase the time to 30-40 minutes. Serve with par-boiled rice and youghurt (very important, to temper the spiciness) as a meal or with bread as a snack.


NOTE: Contrary to Western style of cooking seafoods (less than 5 minutes), South Indians cook the seafood much longer. This is for two reasons. To kill of pathogens that tend to live in seafood as a normal flora and secondly, beyond 20-30 minutes, seafood actually starts to soften up and presents a different texture than when cooked for about 10 minutes.

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