Tingalavrya Bendi - White Beans Curry

 

Remember my post about the South Canara curries? Each curry has a distinct name and that name itself indicates which tempering to use, and thus each curry results in a unique flavor - although basic ground masala paste is coconut + tamarind + byadgi chilies. So those who are not very familiar with South Canara cusine may find each curry is orange colored but the name clearly tells not only the tempering, but also the consistency of the gravy, consistency of ground masala paste (coarse or fine), heat level (e.g. Ghasshi and Ambat are mild while koddel & Bendi/बेंदी are hot!)

When in Mumbai, I head straight to my most favorite Mahima Mangalore Stores at Hill Rd. They stock up some good Konkani delicacies. This is the place where you will get your Tingalavre and Fajjav - though they may not be on their display. Mostly, their display consists of usual snacks and other tidbits. But do ask the owner about those Konkani delicacies, and if they are in season, you may get them. So I was lucky that "Tingalavre" was in season. We make two curries with it. Bendi (Using Garlic tempering) and Tepla Randayi (Using Teppal/Tirphal).

Tingalavrya Bendi
White Beans Curry
Ingredients
 3/4 cup dry Tingalavre, soaked for 6 hours in adequate water
salt to taste

Grind
3/4 cups freshly scraped coconut
15 byadgi chilies, roasted quickly in few drops of coconut oil
1 1/2 tsp tamarind paste

Tempering
2 tsp coconut oil
5-7 cloves of garlic, peeled & smashed but still left whole

Method
1. Soak tingalavre in water for 6 hours. Drain and pressure cook using enough water. Set aside.

2. Heat a pan. Drizzle few drops of coconut oil. Roast byadgi chilies.
3. Grind fresh coconut, roasted chilies and tamarind to paste.
4. Pour cooked beans in a saucepan. Add ground masala paste. Add enough water per desired consistency.
5. Add salt to taste. Bring to boil. Switch gas to low. Let it simmer.
6. In a separate small saucepan, heat coconut oil. Add garlic cloves. Fry till brown.
7. Drizzle hot oil with garlic over the curry. Switch off the gas and cover the curry with a lid.
8. Serve with plain rice.

Note -
1. Traditionally, bendi (बेंदी ) is on thick side. Adjust water per your preference.
2. Bendi is also very hot. Adjust chilies per your preference.

Tingal Avre From Mahima Mangalore Stores, Bandra

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Beet Greens Lentil Curry

 

 

Leafy greens with Masoor/brown lentils sprouts is a wonderful Malvani preparation. Now that Spring has finally sprung here, farmers' markets are boasting fresh, tender vegetables. I found a bunch of beets with lush green leaves.

 

Swiss chard, spinach or any other leafy greens of your choice may be substituted.

 

Beet Greens with Lentils Curry

Ingredients

1 bunch of beet leaves, shredded roughly,

1 cup Masoor sprouts

salt to taste

1 tsp tamarind paste

 

Roast one after the other

3 cloves

1" cinnamon

1 tbsp. coriander seeds

1 green cardamom

10 black peppercorn

1 onion, peeled & sliced

2-3 cloves garlic

1/3 cup scraped coconut

5 red chilies

 

Tempering

1/2 tbsp. oil

5-6 garlic cloves

 

Method

1. Clean beet greens so there is no sand/soil. Shred roughly. Chop the stems.

2. Pressure cook greens and brown masoor sprouts using adequate water.

3. Roast spices, onion and coconut one after the other using few drops of oil as needed. Make sure that coconut, onion, garlic are fried till brown, not burnt.

4. Grind roasted spices to a smooth paste, adding tamarind paste, 1 tbsp. cooked masoor and water as needed.

5. Place cooked masoor and greens in a saucepan. Add ground masala and water to adjust the consistency.

6. Bring to boil. Switch gas to low. Let it simmer.

7. In a separate small saucepan, heat oil. Add garlic cloves. Fry till they are golden brown. Drizzle tempered oil and garlic over the curry.

8. Cover immediately and switch off the gas.

9. Serve with plain rice or flatbread of your choice.

 

Note -

1. Use only tender greens and stems. They should be cut without any pressure.

 

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Tostada - Mexican Pizza

Every once in a while, I make a Mexican themed menu. I keep all the ingredients on the table and everyone can choose their own ingredients per their preference. Gudiya does not like raw onions, I don't take cheese and my husband eats everything.

Tostada
Ingredients
1 1/2 cup cooked black beans
1/2 cup grated Mexican cheese

Garnish
1 tbsp. chopped cilantro
1 tbsp. chopped green onions
2 tbsp. chopped onions
2 tbsp. red but firm tomatoes

lime wedges
avocado slices
Hot sauce

Tostada shells

Method
1. Take a crispy tostada shell.
2. Spread drained black beans.
3. If you are using cheese, place it in microwave for 30 seconds or till the cheese melts.
4. Garnish with any or all items of your choice.
5. Serve immediately

Note -
1. Tostada shells are easily available in the market. But if not, you can easily crisp up tortilla/flatbread/chapatti.
2. I used blue corn tortilla shells.
3. I generally soak and later cook black beans with turmeric powder, salsa, cumin powder and salt.




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Double Beans chi UsaL

 

If I am not mistaken, we call the dried version of this particular bean as  double beans and if they are available in pods, we call it "Bajirao Ghevda". I remember going to Dadar with mom to shop for that bajirao ghevda which was considered a delicacy. I love double beans for its beautiful pinkish purplish hue.

Double Beans chi Usal
Ingredients
3/4 cup Double Beans, soak overnight so they plump up next morning
salt to taste
1 tsp Goda Masala
1 tbsp coriander-cumin powder
1/2 tsp chili powder

Grind to a smooth paste
1 bunch cilantro
7-8 fresh mint leaves
3-4 green chilies (or per taste)
1" ginger, peeled
3 cloves garlic, peeled

Tempering
1 tbsp oil
1/2 tsp cumin seeds
1/4 tsp asafoetida
1/2 tsp turmeric powder
1 medium onion, chopped to about 1 cup
2 small tomatoes, chopped to about 3/4 cup

Method
1. Pressure cook double beans using adequate amount of water.
2. Grind green paste and set aside.
3. Heat oil in a kadhai/wok. Add cumin seeds, asafoetida and turmeric powder. As they sizzle, add onions. Sauté till onion is soft. Add green paste and tomatoes. Sauté for 10 - 12 minutes on medium flame.
4. Add coriander-cumin powder, chili powder and Goda masala. Sauté for 5 more minutes.
5. Add cooked Double beans and potatoes with cooking liquid.
6. Stir in jaggery and salt. Bring to boil. Let it simmer till desired consistency is reached.

Note -
1. This curry needs to have a little gravy so do not let all the moisture evaporate.

Paneer Chhole

Paneer Chhole

 

 

I pair chhole with all possible combinations. Sometimes, I pair it with spinach or methi, sometimes with potatoes or mushrooms, and sometimes with good, old paneer.

If you are a paneer lover, you will surely enjoy this combo. If you like chaats (seriously, who doesn't?), drizzle some green and tamarind chutney over chhole. You won't regret it.

Paneer Chhole
Garbanzo Beans Curry with Indian Cheese
Ingredients
1 1/2 cup Garbanzo beans, soak overnight
1/2 cup paneer cubes

1 tbsp. Chhole Masala
1 tsp chili powder
Salt to taste

Grind to a smooth paste
1 1/2 cup roughly chopped onion
3-4 cloves garlic
2-3 kashmiri chilies, soaked in water, till plump
1" ginger, peeled & chopped
1 tomato, roughly chopped

Tempering
1 tbsp oil
1/2 tsp cumin seeds
1/4 tsp asafoetida
1 bay leaf
1/2 cup finely chopped onion
1/2 cup finely chopped tomatoes

Method
1. Pressure cook soaked chikpeas adding adequate water. Set aside.
2. Heat oil in a pressure cooker. Add cumin seeds, bay leaf, asafoetida and turmeric powder.
3. Add finely chopped onion. Sauté till soft. Add tomatoes. Sauté till pulpy.
4. Add ground paste. Sauté for 20 minutes.
6. Now add cooked chickpeas. Add 1 cup water.
6. Add salt, chili powder and Punjabi Garam Masala. Add paneer pieces
7. Simmer for about 15 minutes or till the desired consistency is achieved.
8. Serve with paratha or roti with lemon wedges.

Note
1. I do not fry paneer pieces adding to the gravy. If you like richer taste, deep or shallow fry paneer chunks.

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Breadfruit & Peas Curry

Vilayat means foreign in Marathi. So Vilayati Fanas means foreigner jackfruit which is otherwise known as breadfruit in English. Fresh breadfruit is available in many south American stores or it's also available in the frozen section of Indian stores.

Vilayati Fanasachi bhaaji
Breadfruit +White Peas Curry
Ingredients
1/2 lb breadfruit pieces, I used frozen
1/2 cup white peas sprouts
1/2 tsp turmeric powder
1 tbsp. jaggery

Grind to a smooth paste
1/2 cup fresh coconut
1 tbsp. coriander seeds, roasted
5-6 black peppercorn, roasted
1/2 tbsp. tamarind pulp

Tempering
1/2 tbsp. oil
1/2 tsp mustard seeds
1/2 tsp asafetida
2 springs curry leaves

Method
1. Pressure cook white peas sprouts adding turmeric powder and water.
2. Pour cooked peas and breadfruit in a saucepan. Add ground masala.
3. Add water to get the desired consistency.
4. Add salt and jaggery. Bring to boil. Let it simmer.
5. In a separate saucepan, add oil. Splutter mustard seeds, asafetida and curry leaves.
6. Drizzle over the curry. Switch off the gas.

Note -
1. The consistency of this curry should be thick.
2. Since I used the frozen bread fruit, it didn't take any time to cook. Do not overcook.

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Kalya Vatanyache Aambat

 

 

Initially, My maternal grandmother was not familiar with "Black Peas" or Kala vatana which is celebrated in Malvani cuisine. But due to many intercommunity marriages in the family, and her willingness to learn and include novelty in her daily cooking, she cooked these lovely black pearls using her traditional Konkani Masala.

 

As I have mentioned before, when a South Canara vegetarian curry has onion tempering, it is called "Ambat". So this is how "Kalya Vatanyache Ambat" was created. Its name conveys it all. It inherits the influence of Marathi and Konkani. Aren't food and language meant to nurture and connect people? Who are we to judge if it's authentic or not?

 

KaLya Vatanyache Ambat

Black Peas Curry 

Ingredients
2 cups black peas/Kale Vatane sprouts
1 tbsp onion, chopped
salt to taste

Grind to a fine paste
1/2 - 3/4 cup fresh coconut
4 - 5 byadgi chilies, roasted in a few drops of coconut oil
2 tsp tamarind pulp

Tempering
1 tsp oil (use coconut oil for the authentic flavor)
1 tbsp chopped onion

Method
1. Pressure cook black peas sprouts and chopped onion, adding adequate water .
2. Grind the masala per the directions above. Make sure to grind finely, adding little water as necessary.
3. Pour cooked sprouts along with cooked liquid in a saucepan. Add ground masala to the saucepan. Adjust water to make not very thin but not thick gravy. Add salt . Bring to boil. Simmer.

4. Heat oil in a small saucepan. Add chopped onion. Saute till it becomes brownish but not burnt. Pour the sizzling oil in the curry. switch off the gas. Cover immediately.
5. Serve with plain rice.


Note -
1. You can add a pinch of turmeric powder when peas are getting cooked.
2. You can also add a spoonful of cooked peas to the coconut mixture while grinding.
3. Instead of onion tempering, you can give the garlic tempering. Just note that the name of the curry will change to "Koddel". :-)
4. Please do not confuse these black peas with whole urad or black beans. These are small black peas grown in Maharashtra.

 

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Tondli - Dalimbi

I love all the vegetables that are paired with Daalimbi/vaal or bitter field beans sprouts. These beans have a unique bitterish taste that is immensely either loved or hated by people. Sprouting and peeling vaals is a tedious process. I generally soak at least a pound of beans at a time to sprout them. I summon everyone to peel them and then I store them in separate containers in the freezer. It makes my life much easier later.

Tondli-Dalimbi
Ivy Gourds with Bitter field beans sprouts
Ingredients
2 cups sliced tondli/tendli/tindora/ivy gourd
1/2 cup vaal/daalimbi sprouts
salt to taste
A pinch of sugar

Tempering
2 tsp oil
1/2 tsp mustard seeds
1/4 tsp asafetida
1/2 tsp turmeric powder
2-3 green chilies, slit

Garnish
1 tbsp. fresh coconut
1 tsp freshly ground black pepper

Method
1. Follow these instructions to sprout the vaals.
2. Heat oil and add the spices and chilies.
3. As they splutter, add vaal sprouts and sauté for 2 minutes.
4. Add sliced tondli/tindora and cover with a lid. Pour water in the lid.
5. Let it cook on a medium flame.
6. Add salt and sugar after cooking.
7. Mix black pepper powder with coconut and sprinkle this mixture on top.
8. Mix and serve.

Note -
1. Adjust the number of green chilies based on the personal preference.

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Fanasachi Bhaaji

Sprouts  play a vital role in Maharashtrian Cuisine. We either make Usals (the stir fries made using only sprouts), curries, or add it as an appendage to the main vegetable. This partnership definitely boosts the health quotient by adding a good amount of proteins, vitamin B and fiber.

Fanasachi bhaaji (raw jackfruit) is often paired with kala vatana, brown chickpeas or vaal/bitter field beans. Therre is an elaborate process to sprout and peel these bitter field beans. I generally sprout them in a big quantity and then store them in separate containers in the freezer. I store bigger amount in one container for making birde or usal and a small amount is kept to add it to the padwal, tondli or fanas/jackfruit

Fanasachi Bhaaji (with vaal/daalimbya)
Jackfruit with Bitter Field Beans
Ingredients

1 can raw jackfruit [20 oz. by weight, 10 oz. drained]
1/3 cup vaal sprouts
salt to taste
1/2 tsp. jaggery

Tempering
1/2 tbsp. coconut oil
1/2 tsp. mustard seeds
1/2 tsp. turmeric powder
1/4 tsp. asafetida
4-5 cloves garlic, smashed
3-4 red chilies, halved
1/4 cup finely chopped onion

Mix
1/4 cup freshly scraped coconut
1/2 tsp. freshly ground black pepper

Method
1. Drain and Rinse jackfruit. Chop to bite sized pieces.
2. Heat oil in a saucepan or kadhai.
3. Add mustard seeds, asafetida, turmeric powder, garlic and chilies. As they sizzle, add onion. Sauté till it's soft.
4. Add vaal sprouts and 1 tbsp. water. Mix. Cover and let it cook till vaal is semi cooked.
5. Add jackfruit, salt and jaggery. Cover and let it cook till vaal is cooked.
6. Stir in coconut-black pepper mixture.
7. Mix well. Cover and let it cook for another 2-3 minutes.

Note-
1. Increase the amount of black pepper powder per your preference.
2. Garlic cloves are smashed but still are kept whole.
3. Use any of your choice but coconut oil works the best.


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Dhingri Chhole - Chhole with Mushrooms

I added mushroom to my usual chhole masala recipe. I think it worked quite well.

Dhingri Chhole
Mushrooms with Garbanzo Beans
Ingredients
1 1/2 cup Garbanzo beans, soak overnight
7-8 white or baby portbella mushrooms, sliced

1 tbsp. Chhole Masala
1 tsp chili powder
Salt to taste

Grind to a smooth paste
1 1/2 cup roughly chopped onion
3-4 cloves garlic
2-3 kashmiri chilies, soaked in water, till plump
1" ginger, peeled & chopped
1 tomato, roughly chopped

Tempering
1 tbsp oil
1/2 tsp cumin seeds
1/4 tsp asafoetida
1 bay leaf
1/2 cup finely chopped onion
1/2 cup finely chopped tomatoes

Method
1. Pressure cook soaked chikpeas adding adequate water. Set aside.
2. Heat oil in a pressure cooker. Add cumin seeds, bay leaf, asafoetida and turmeric powder.
3. Add finely chopped onion. Sauté till soft. Add tomatoes. Sauté till pulpy.
4. Add ground paste. Sauté for 20 minutes.
5. Add mushrooms. Sauté for 5 minutes.
6. Now add cooked chickpeas. Add 1 cup water.
7. Add salt, chili powder and Punjabi Garam Masala.
8. Simmer for about 15 minutes or till the desired consistency is achieved.
9. Serve with paratha or roti with lemon wedges.

Note
1. For a change, use big brown chanas instead of kabooli chanas/garbanzo beans.


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Methi Chhole

 

Methi Chhole, Cabbage-Red pepper Koshimbeer, chapati with a wedge of lemon

 

I got very fresh Methi at our Indian stores, the other day. I promptly made chora-methi dhokla. But all the methi wasn't used. I had already soaked some garbanzo beans for chhole so I decided to add methi to it. Thus, Methi Chhole recipe was created.

Methi Chhole
Garbanzo Beans with Fenugreek Leaves
Ingredients
1 cup dry Garbanzo beans, soaked overnight
2-3 cloves
1 small piece of cinnamon
5 black peppercorns
1 tsp ginger-garlic paste


1 tbsp. coriander-cumin powder
1 tsp Chhole Masala
1 tsp Kashmiri chili powder or any mild chili powder for color such as Paprika
1 1/2 cup chopped fresh methi/fenugreek leaves
salt to taste

*Grind to paste
3 cloves garlic
1" ginger
1/4 cup cilantro
3 green chilies

Tempering
1/2 tbsp. oil
1/2 tsp cumin seeds
1/2 tsp asafoedia
1/2 tsp turmeric powder
1 bay leaf
*Green Paste
1 cup grated onion
1 cup grated tomato

Garnish
Lemon Wedges

Method
1. Soak garbanzo beans/kabooli chane adding all the whole spices, overnight.
2. Pressure cook the beans along with spices and 1 tsp ginger-garlic paste.
3. Discard spices. Heat oil in a kadhai - preferably an iron one.
4. Add bay leaves and other spices.
5. Add green paste. Saute for 2-3 minutes.
6. Add grated onion. Saute for at least 5 -10 minutes.
7. Add grated tomatoes. Saute this mixture for at least 15 minutes, till the raw smell disappears and tomatoes appear to be cooked. Add garam masala, chili powder and coriander-cumin powder.
8. Add chopped fenugreek leaves. Saute till they are wilted.

9. Now add, cooked garbanzo beans along with cooking liquid. Add 1 cup water. Bring to boil.

10. Add salt. Switch gas to low. Let it simmer for 15 minutes.

11. Let the curry be on dryish side.

12. Serve with chapatti, bhatura or naan.

 

Note -

1. Do not use Kasoori Methi or dried fenugreek leaves for this recipe. It will not taste the same.
2. After cooking, methi wilts and reduces in quantity. If you want a very strong flavor of methi, use more.

 



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Masoorichi UsaL

I love to eat this usal as a salad because it tends to be very dry if eaten with chapati. Sprinkle some sev, onion and a generous squeeze of lemon for a lovely chaat salad.

 

Masoorichi UsaL

Brown Lentils Salad

Ingredients

2 cups masoor sprouts

salt to taste

2 tsp chili powder

1 tsp coriander-cumin powder

 tsp jaggery

 

Tempering

1 tsp oil

1/2 tsp mustard seeds

1/2 tsp asafetida

1/2 tsp turmeric powder

3 cloves garlic, minced

1/4 cup minced onion

 

Garnish

1 tbsp. freshly scraped coconut

1/4 cup minced cilantro

 

Suggested accompaniment

Lemon wedges

Sev

chopped onion

chaat masala

 

Method

1. Heat oil in a saucepan.

2. Add spices. As they splutter, add garlic and onion.

3. Sauté till they are soft.

4. Add masoor sprouts, chili powder and coriander-cumin powder.

5. Sauté from time to time sprinkling few drops of water as needed for cooking.

6. Add salt and jiggery.

7. After the lentils are cooked, add coconut and cilantro.

8. Serve as a part of the meal or as a salad - adding suggested accompaniments.

 

Note -

1. Use following link to make sprouts at home.

2. Do not pressure cook masoor for making this usal as they get overcooked.

3. Just sprinkle few drops of water as needed, taking care that they don't stick to the bottom of the pan. Adding too much water may turn the usal into a mush. Each sprout should be separate and still be cooked.

Vaal Lilva nu Shaak

This simple vegetable can be made using surti lilva, vaal lilva or toover lilva. These are the freshly plucked beans and are available in the freezer section of the Indian supermarkets.

Vaal Lilva nu Shaak
Fresh Beans Stir Fry
Ingredients
1 1/2 cup frozen fresh vaal lilva
4 baby potatoes, quartered
2 roma tomatoes, quartered
1 tsp Gujarati garam masala
1 cup water
salt to taste
1/2 tbsp jaggery


Grind to a paste
1/2" ginger
2 cloves garlic
1/4 cup cilantro/coriander leaves
1 green chili (or per taste)


Tempering
2 tsp oil
1/4 tsp owa/ajmo/ajwain/carrom seeds
1/2 tsp turmeric powder
1/2 tsp asafoetida


Garnish
1 tbsp coriander leaves/cilantro, chopped


Method
1. Heat oil in a saucepan. Add carrom seeds, asafoetida and turmeric powder. as they splutter, add green paste. Saute for 1 minute.
2. Add tomatoes & Gujarati Garam Masala. Saute for 2 minutes.
3. Add beans, potatoes, water,  and let it cook on medium flame.
4. Add jiggery.
5. Let it simmer till the water is evaporated.
6. Garnish with coriander leaves.


Note
1. You can leave the water to get the gravy of the desired consistency.

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Black Bean and Rice Salad

This is my version of Cuban Black Beans and Rice. It makes a complete meal.

Black Beans and Rice Salad
Ingredients
1 cup Black beans, soaked for 4-5 hours
1 cup salsa
1/2 tsp roasted cumin seeds powder
1/2 tsp turmeric powder
salt to taste
1 cup spinach or kale

1 cup cooked rice
1 1/2 cups shredded iceberg lettuce
1 avocado, peeled, pitted and sliced

Garnish
2 tbsp. chopped red onion (optional)
1 tbsp. minced red radish (optional)
1 tbsp. minced cilantro or scallions/spring onions
4 wedges of lemon

Method
1. Drain beans and pressure cook adding salsa, turmeric powder and spinach or kale. Add water as needed.
2. Bring to boil. Add cumin powder and salt to taste. Let it simmer.
3. Arrange shredded lettuce in a serving bowl.
4. Add a small scoop of rice.
5. Add black beans. Do not add too much of the watery part of the "curry".
6. Garnish with avocado, tomatoes, onions, radish, cilantro/scallions.
7. Serve with a lemon wedge.

Note-
1. I prefer Jack's Salsa for this recipe.




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Soybean chi Aamti

I used dry soybeans for this recipe but fresh or frozen edamame would work well too.

Soybean chi Aamti
Soybean Curry
Ingredients
1 cup dry soy beans, soaked overnight, drained
1 medium potato, chopped
1 tsp jaggery or to taste
salt to taste

1 tbsp. goda masala
1 tsp paprika or mild chili powder
2 kokums, rinsed

Tempering
1 tsp oil
1/2 tsp mustard seeds
1/2 tsp turmeric powder
1/4 tsp asafetida
1 tbsp. minced garlic
1 small onion, chopped


Garnish
2 tbsp. chopped cilantro

Method
1. Pressure cook soybeans along with potato chunks.
2. Heat oil in a saucepan.
3. Add the ingredients for tempering. Sauté till onion is soft.
4. Add tomato, goda masala and paprika.
5. Add cooked soybeans along with cooking liquid.
6. Add kokums, jaggery, salt. Adjust for water.
7. Bring to boil.
8. Let it simmer for 10-12 minutes on low flame.
9. Garnish with cilantro.

Note -
1. If you are using fresh edamame, you don't need to pressure cook.




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Chanya Usli

 

Chanya Usli is made by tempering boiled black chanas/chickpeas with South Canara spices. My grandmother used to make either Chanya usli or chanya saar upkari on Fridays.

 

Chanya Usli

South Canara style Black Chickpeas

Ingredients

2 cups chana sprouts

salt to taste

 

Tempering

1 tbsp. coconut oil

1/2 tsp mustard seeds

1/4 tsp asafetida

2 sprigs curry leaves, torn

1 green chili, slit

1 red chili, halved

 

Garnish

Freshly scraped coconut

 

Method

1. Pressure cook chickpeas using adequate amount of water.

2. Heat oil in a kadhai. Add all the spices and let them sizzle.

3. Add boiled chickpeas and their cooking liquid.

4. Add salt. Let it simmer till all the liquid evaporates.

5. Add coconut to garnish.

 

Note -

1. Traditionally, a copious amount of coconut is added to this recipe otherwise, this "usli" tends to be very dry.

Kachchya KeLyachi Bhajee - Raw Plaintains Stir Fry

Kachchya KeLyachi Bhajee with PoLi

 

I found some good looking raw plantains in the supermarket. I decided to make this simple bhaji. Plantains tend to get dry after cooking and hence this bhaji needs plenty of fresh coconut. Adjust the amount per your preference.

 

Kachchya KeLyachi Bhaaji

Raw Plantains Stir Fry

Ingredients

2 raw plantains, peeled and chopped

1/3 kala vatana sprounts, cooked

salt to taste

1 tsp jiggery

 

Tempering

1/2 tbsp. oil

1/2 tsp mustard seeds

1/4 tsp asafoetida

1/2 tsp turmeric powder

 

Grind to fine paste

1/2 cup freshly scraped coconut

1 tsp coriander seeds, roast for a minute

5-6 black peppercorn, roast for a minute

3-4 byadgi chilies, roast for a minute

 

Method

1. Heat oil in a saucepan. Add the ingredients for tempering.

2. As they splutter, add chopped plantain pieces. Cover with a lid. Place some water and let it cook till plantain is soft.

3. Add cooked kala vatana sprouts, ground masala paste, 1/2 cup water, salt and jiggery.

4. Bring to boil. Let it simmer till most of the moisture evaporates.

5. Serve as a side dish with chapatti or rice flatbread - tandlachi bhaakri.

 

Note-

1. This recipe is for raw plantains only. Do not use over-ripe or even semi-ripe plantains.

 

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FaNsachi Harbhare ghalun Bhaji - Jackfruit with chickpeas

Fanas-Harbhare bhaaji with PoLi

 

Raw jackfruit is readily available at the local Asian markets. Pair it with brown chickpeas for making this delicious Malvani bhaji. 

 

FaNsachi Bhaji (Harbhare ghalun)

Raw Jackfruit-Chickpeas

Ingredients

1 can raw jackfruit

1/2 cup pressure cooked chickpea sprouts

salt to taste

1 tsp jiggery

 

Grind to a coarse paste

1/2 cup fresh coconut, scraped

7 black peppercorn

1 tsp coriander seeds

1 tsp chile powder

 

Tempering

2 tsp oil

1/2 tsp mustard seeds

1/4 tsp asafetida

1/2 tsp turmeric powder

1/4 cup chopped onion

5-6 garlic cloves, peeled & smashed leaving each whole clove

 

Method

1. Pressure cook chickpea sprouts and set aside.

2. Drain jackfruit pieces. Soak in clean water for about an hour. Drain again and chop roughly.

3. Grind coconut and spices to a coarse paste. All the spices should be ground finely and then coconut should have coarse texture.

4. Heat oil in a saucepan. Add mustard seeds, asafetida and turmeric powder. Add garlic. Sauté as it changes color. Add onion. Sauté till it is soft.

5. Add coconut paste, chopped jackfruit and cooked sprouts. Add 1/4 cup water. Mix.

6. Add salt and jiggery. Cover and let it cook for about 10 minutes.

 

Note -

This bhaji has dry consistency.

 

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Kale-Chhole

Kale Chhole

I sometimes combine spinach with chhole to make palak chhole. After trying kale-paneer, I decided to make kale-chhole.


Kale-Chhole
Garbanzo beans with Kale curry
Ingredients
16 oz frozen Kale, thawed, pressure cooked

salt to taste
1 tbsp coriander-cumin powder
1/2 tbsp Punjabi Garam Masala
1/2 tsp chile powder

1 cup dry garbanzo beans, soaked overnight and pressure cooked
1 small piece of cinnamon
2-3 cloves
2-3 black peppercorn

Tempering
2 tbsp oil
2" piece of cinnamon
1/2 tsp cumin seeds
4 cloves
1 1/2 tbsp ginger-garlic paste
1 cup chopped onion
3/4 cup chopped tomatoes

Suggested Accompaniment
Kulcha or Rumali Roti

Method
1. Pressure cook thawed kale, adding adequate water. Let it cool down. Grind to a fine paste. Set aside. In a separate pressure cooker container, pressure cook garbanzo beans adding black peppercorn, cloves and a small piece of cinnamon.
2. Heat oil in a kadai or wok. Add spices. Saute for 1 minute. Add ginger-garlic paste. Saute for 2 minutes. Add onions, saute till it is soft. Now, add tomatoes. Saute till tomatoes are mushy.
3. Add coriander-cumin powder, garam masala and chile powder.
4. Add kale paste, garbanzo beans and salt to taste. Add water if needed but the curry should have thick consistency.
5. Simmer for 15 minutes on low flame.

Note -
1. Discard whole spices - especially cinnamon before serving.


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Lima Beans Usal -1

There are many varieties of "paavte" or Lima Beans in India. For making this usal, you can use dried white lima beans, frozen baby lima beans or freshly picked lima beans.

Paavtyachi UsaL
ओल्या पावट्या ची  उसळ 
Lima Beans Stir Fry
Ingredients
16 oz. frozen baby lima beans or about 2 cups fresh lima beans or 3/4 cup dry lima beans - soaked and sprouted as instructed here.

1 potato, peeled & diced
1 tsp jaggery
salt to taste
1/2 tsp chile powder

Tempering
1 tbsp. oil
1/2 tsp mustard seeds
1/4 tsp asafetida
1/2 tsp turmeric powder
1/2 cup chopped onion
3 cloves of garlic, peeled & minced
1/2 tbsp. goda masala

Garnish
2 tbsp. freshly scraped coconut
2 tbsp. finely chopped cilantro
Freshly squeezed lemon

Method
1. Heat oil in a saucepan. Add spices. As they sizzle, add onion and garlic. Sauté till onion is soft.
2. Add goda masala and keep sautéing for about 2 minutes.
3. Add potatoes and lima beans. Add Chile powder. Sprinkle some water if needed. Cover with a lid and pour some water on the lid. Let it cook on medium flame till potatoes and beans are soft.
4. Add salt and jiggery.
5. Garnish with coconut and cilantro.
6. Just before serving, drizzle some freshly squeezed lemon juice.

Note -
1. If using dry lima beans, follow the instructions to sprout them before using.
2. Also you may pressure cook the sprouts to expedite the process.

Freshly harvested lima beans from my kitchen garden