Friday, November 20, 2015

White Bean And Chinese Potato Curry.


Jenavare Gashi Kooka ghalnu And Ukde Sheetha / Spicy White Val Curry With Chinese Potato And Red Boiled Rice .....


Jenavare are white val / beans that are soaked for 8 hrs prior to cooking. They are then pressure cooked and added to some vegetable along with spicy coconut masala. Served with rice this a hit dish amongst GSB / Konkani Saraswats. 











I have already posted the method of preparing Jenavare Gashi before except for the fact that I had combined it with brined bamboos / keerlu. Here I have instead added kooka / chinese potato another awesome combination of the same dish. 


Repeating the method for easy following of the same. Served with red boiled rice here the taste is really superb. But then for those who do not relish boiled rice you can serve it with normal white rice or chapati / roti too. 


Soak one cup of Jenavare in plenty of water overnight or for at least 8 hrs. Wash again in plenty of water and put it in pressure cooker with enough water to soak the beans and remain an inch above it. Pressure cook the bean to 2 whistles and remove from fire. Let cool properly, remove the lid and keep ready aside.


Peel and wash 8-10 medium sized kooka / chinese potato in plenty of water. Cut them if they are too large or leave them whole if they are small. You should have about 1 inch cubes of them in size. 


To be ground : Grind to a fine paste 1 cup of freshly grated coconut with 5-6 kashmiri Red chilly and a small marble sized piece of tamarind. Do not add excess water. The paste should be really fine.


In a vessel add in the wash, chopped kooka / chinese potato just ½ cup or so of water and bring to a boil. Cook till almost done. Then add in the pressure cooked jenavare, the ground paste, add salt to taste and mix well. Add water if the consistency of the gravy is too thick. Bring all to a boil, lower heat and simmer for 5-10 minutes. Remove and keep aside.


For Tempering : Heat 1 tblsp oil in a small pan. When hot add 1 tsp of rai (sasam), when they splutter add 7-8 fresh curry leaves, fry a bit and pour over the curry. 


Mix well, cover and keep aside for 5-10 minutes for the seasoning to get absorbed into the gravy. Serve with any accompaniment of your choice. Best with Rice or roti.


** Note : Also refer the following Recipe …
** For the Jenavare Keerlu ani Ambado ghalnu Gashi / Jenavare (White Val Beans) Curry with Brined Bamboo and Hogplum Recipe, Please follow the link given below ….

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