This is one of my Favourite Dish for Lunch specially with red boiled rice it's a superb combination ..... I Can relish this with Rice anytime ........ Red Bean (Rajma) Curry adding Jackfruit Seeds + Brined Bamboo and Seasoned with Lots of Garlic / Tambde beeyeche Bikkanda ani Mitta ghallele Keerlu ghalnu Koddel ..... Yumz ....
Once again my favorite curry which needs no introduction as I have posted this dish many a times each with different combinations. This one too is on the same lines. The seasoning / tempering is the same ie. Garlic seasoning another favorite in my family. But for people who want to avoid garlic can always season it with Mustard Seeds and Curry leaves. I prepare Red bean / tambdi beeyeche curry at least once in a month as we simple love this pulse. These red beans are the light coloured once and the very dark coloured variety. These cook fast and are extremely healthy too. One more of my favorite curry with red bean is the one to which we add hing water.
You can prepare this one too in similar pattern, do not add any seasoning. Once the curry is boiled just add 1 tblsp of prepared hing water and 1 tblsp of coconut oil and mix well. But garlic seasoning does give it a lift of awesome flavor and taste so do try this combination too. You can add Hogplum (Ambado) or Bimbul to this curry. In which case to do not add tamarind while grinding. Add it when you add the masala and cook together.
As mentioned elsewhere I always freeze and store bikands / jackfruit seeds specially for adding to dishes. Just wash and soak the frozen Jackfruit seeds for 10 minutes in water. Remove the outer white skin and mash or crush each bikkand / jackfruit seed a bit. There should be visible cracks. You will need about 10-12 number of bikkands / Jackfruit seeds.
Wash and soak bamboo pieces in water overnight whether you use fresh one’s or brined one’s. This helps in removing the odour of the bamboo in case it is fresh and the excess salt in case it is brined. Change water twice at interval of 2 hrs. if too salty. Wash in plenty of water gently before adding with other ingredients.
Wash and soak red bean / tambade bee overnight in plenty of water. Next day wash again in plenty of water. Put the drained peas along with the mashed jackfruit seeds and prepared bamboo pieces in a pressure cooker. Add enough water, it should reach about ¼ inch above the level of added ingredients. Pressure cook to 2-3 whistles.
Let the pressure of the cooker drop on its own. When the pressure drops and your are able to open the lid, remove from the pan and put all the ingredients along with the cooked water it in a stainless steel vessel.
Masala to be ground: Grind to a very fine paste one heaped cup of freshly grated coconut with 8-10 kashmiri red chillies and a small marble sized tamarind with as little water as possible.
Remove and add the masala to the cooked ingredients in the vessel. Mix the masala well, add in water if necessary to bring to a thick gravy consistency. Add salt to taste and bring to a boil. Lower the heat and simmer for 5-10 minutes.
For Seasoning: Heat 2 tblsp oil in a small kadai. When hot lower heat to medium and add about 15-20 skinned and slightly mashed garlic, keep stirring now and then. When evenly browned pour over the curry and cover and keep aside.
Keep the curry aside for 10-15 minutes covered, for the flavours to seep in. The curry is ready to be served. Serve the koddel hot with plain rice or Red boiled rice. You can serve this dish with Idly / dosa too.