Jan 21, 2010

Black Bean Curry/ Alsande Ghasi

We konkani people use coconut in almost everything. All ghasi has coconut, but the combination of different lentil and vegetable tastes different. That is one reason I post all ghasi, koddel, sukke etc on this blog.

I always store 3-4 types of beans and lentils. This comes very hand when I don't have vegetables stored. A very simple saaru-upkari also tastes divine.

1 cup black eyed bean
1/2 cup grated coconut
7-8 red chillies

1/2 tablespoon tamarind extract
1/2 tablespoon coriander seeds
1/2 teaspoon fenugreek seeds

1 cup water

1 tablespoon oil
1/2 teaspoon mustard seeds
4-5 curry leaves

Soak one cup of black eyed beans for 4-6 hours. You do not need to soak these beans overnight. 4-6 hours will suffice.
Pressure cook the beans upto 2 whistles. This will cook very easily so over cooking may mash the beans.
Grind together coconut, red chillies, tamarind extract, coriander seeds and fenugreek seeds.
In a pan pour coconut mixture, cooked beans, salt and add 1 cup of water. Adjust the water quantity according to desired consistency.
Bring it to boil and simmer for 3-4 minutes.
In a skillet heat oil. Add mustard seeds. When it starts spluttering add curry leaves.
Pour it on the curry.
Serve with rice.


Serves: 3
Preparation Time: 25 mins (excludes soaking time)

Note: If you want this curry to be dry add very less water and season it with 4-5 garlic cloves instead of mustard seeds and curry leaves.

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