Sonali Bhogle
Kokam is the dried skin of a fruit related to mangosteens.The outer cover of fruit is dried in the sun to get Aamsul or Kokam/Kokum. It is used as a slightly sour spice in recipes that yields peculiar taste and dark red colour. It is a preferred substitute for tamarind in curries and other dishes from Kokan. It is very abundant in the west coast region of India and hence an integral part of Konkani cuisine.



Ingredients :
  •  4-5 kokum peels
  • ½ coconut shredded (to extract coconut milk)/coconut milk
  • 3 cups water
  • 2-3 garlic pods
  • 2 green chillies (increase if you like it spicy)
  • A pinch of Asafoetida
  • 1 tsp mustard seeds
  • 1/2 tsp Sugar
  • 1 tbsp Ghee / purified butter
  • 2 tsp finely chopped coriander leaves
  • salt

Method :

Boil the kokum peels with half the water for about 5 minutes. Remove the peels and keep the juice aside. To make the coconut milk, blend together the coconut, garlic pods and green chillies along with water and make a thick paste. Pass this through the sieve and save the extracted milk. Note: you can use readily available coconut milk instead of this.
Now in a deep vessel heat ghee and make a tadka of  mustard seeds, asafoetida,.Then add coconut milk and kokam juice and sugar.  Warm it up a bit but do not boil. Put off the heat. Garnish with chopped coriander leaves and Serve hot or cold. Note :This dish is never boiled as the sour kokum separates the coconut milk into globules which look unappetizing.






Sonali Bhogle

Ingredients :
  • 2 cups Cooked Basmati rice
  • 6 Eggs
  • 1 finely chopped Onion
  • 1 onion cut into thin slices for garnishing
  • 2 tsp Ginger Garlic paste
  • 2 finely chopped Green chili
  • 3 Cloves
  • 4-5 Black pepper
  • 2 Bay leaves
  • 1 Brown (big) cardamom
  • 2 Green cardamom
  • 1 tsp Red chili powder -
  • 1 tsp Coriander powder
  • 1 tsp Garam Masala Powder
  • 2 Cinnamon sticks
  • 1 tsp Cumin seeds
  • 3-4 tbsp Vegetable oil
  • Salt to taste
  • Chopped coriander leaves 
  • Water

Method :
 Heat oil in a pan.

Add cumin seeds, green and brown cardamom, cinnamon sticks, cloves, black pepper and the bay leaves.Fry for a minute.


 Reduce the heat.Add sliced onion, green chili, ginger garlic paste and fry until light golden brown.

Add red chili powder, coriander powder, garam masala and salt. Mix well.



Add cooked rice , Slowly toss the rice upside down nd mix well.


Meanwhile keep three eggs for boiling.
Take the remaining three eggs and beat in a bowl. Add salt to it and beat again.Heat 1tbsp oil  in a pan. Pour the beaten eggs. Continuously stir it and cook until golden brown.

Once you are done with the rice. Fry thin strips of onion in oil till golden brown.Then add this onion and add the scrambled eggs to the rice .  Mix and slowly mix it taking care that you do not break the rice grains.

Put the rice in the centre of the serving plate Cut the boiled eggs into rings (thin slices). Arrange in the corners of the serving dish plate..Garnish with coriander leaves and serve hot.



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