Bottle Gourd Ambat (Bottle Gourd n Toor Dal in Coconut Gravy)

I'm not a big fan of bottle gourd (dudhi, lauki or churakka in malayalam) and here I'm making an effort to like the vegetable. Ambat is a konkani dish with coconut based gravy and tamarind or kokum or bilimbi (irumban puli) is added for sourness. Addtion of cooked toor dal and coconut gravy made bottle gourd more appealing to the palate. It tasted like a distant cousin of sambar because of the addition of toor dal and tamarind pulp. Loved it with both rice and chapathi.
Recipe Courtesy: The Indian Food Court

Konkani Ivy Gourd Cashew Nut Stir-fry (Tendli Bibbe Upkari)

Tendli Bibbe Upkari is a popular Konkani side dish served with rice for special occasions like weddings, pujas etc. Traditionally tender cashew nuts are used for the dish. Since tender cashew nuts are not available, I used cashew nuts soaked in warm water as explained in the recipe. I loved it. I'm sure tender cashew nuts must be giving a different flavor to this dish.
Recipe Courtesy: Arch's The Yum Factor

Capsicum Kairas / Bell Pepper Potato n Peanuts with Fried Coconut

This is a Konkani side dish popular in Northern Karnataka. Capsicum, potato and peanuts are cooked with tamarind and jaggery along with freshly roasted masala. I used only very little jaggery not wanting to make it too sweet. It tasted similar to the Kerala theeyal because of the fried coconut factor.
Recipe courtesy: The Indian Food Court

Kolmbo (Konkani Sambar)

This sambar is slightly different from the sambar that I usually make. In kolmbo, spices (along with grated coconut) are freshly roasted and ground instead of using masala powder.
Recipe courtesy: Shilpa's Aayi's Recipes