Valpapdi upkari

I found some fresh "Valpapdi" at the Indian stores. I decided to use just the simple Konkani tempering. Coconut oil is a must for the authentic flavor.

 

Valpapdi Upkari

Ingredients

2 cups valpapdi, both ends removed, slit and then torn into 2" pieces

salt to taste

 

Tempering

1/2 tbsp. coconut oil

1/2 tsp mustard seeds

1/2 tsp asafetida

2-3 red chilies, broken

 

Garnish

1 tbsp. freshly scraped coconut

 

Method

1. Heat oil in a wok/kadhai.

2. Add spices and as they sizzle, add the valpapdi.

3. Saute for 2 minutes. Cover with a lid. Pour water on the lid.

4. Let it cook for 15-20 minutes till it's fully cooked.

5. Add salt to taste

6. Garnish with coconut.

 

Note -

1. Use coconut oil for the authentic taste.

2. Valpapdi is not cut with a knife. It is always hand torn.