Seasonal Delicacy : Tambade Bee + Gabbo + Ambado ~ Hinga Uddaka ani Narlele Tela Ghalnu Randai / Red Bean + Plantain Stem + Hog Plum ~ Curry Seasoned With Hing and Coconut oil ..... Yumz ...
Red beans are favourite beans of all Indians. Though there are different varieties in the colours, they belong to the same family. However, we usually use the light coloured ones and not the dark red ones used in making Rajma, which take longer time in cooking. The light coloured ones are easy to cook and diegest and I use them in many dishes. However, you have to soak these beans overnight and then pressure cook them. After which you can prepare them adding in to any curries or pulavs.
I have already prepared many dishes of the same and posted before in this blog. Usually seasoned with hing (Asafoetida) and raw oil it is also called hummana. But you can prepared the same with garlic seasoning too. The only difference in this dish the addition of other ingredients. Here I have adding hog plum for sourness and banana plantain stem as veggie to the beans. An awesome combination on the whole and it can be best enjoyed with both hot Ukada (Red Boiled Rice) or plain steamed rice, whichever you prefer. The recipe for the curry remains the same.
** Soak 1 cup of red beans in plenty of water overnight. Next morning wash the same in plenty of water again and keep it ready.
** Slice of the stem part of 3-4 ambado / hog plum and mash it a little bit with a heavy weight or stone. Keep this ready aside.
** Gabbo is banana plantain stem ie. the stem within the banana plant. These are available in the market all round the year. They come in cylindrical and long shape and I call them tube light coz. they look like it. You will knead about 4 inch of the stem.
Cut the stem vertically into four strips/ pieces and them into 1/3 inch thick pieces (quarters). While doing so use sharp knife, as you cut the slices, you will see a threads coming off the stem. Just pull them and discard them. Remove the threads that linger to the slices as you proceed. Also as you cut the stem, put the pieces directly into the water, as it turns brownish. Wash well and keep this aside.
Now in a pressure cooker add the red beans, hog plums and the plantain stem pieces. Add enough water for all the ingredients to get cooked. Cover with the lid and pressure cook on medium heat to 3 whistles. Let the pressure drop on its own.
To be ground : Grind to a fine paste 1 heaped cup of freshly grated coconut with 6-8 kashmiri red chillies. The ground paste should be very fine.
Open the pressure cooker lid and pour out the cooked contents into another thick bottomed vessel. Add the finely ground masala, 1 large tablespoon of prepared hing water and salt to taste. Mix well and bring to a boil. Lower the heat and let simmer for 5-10 minutes. Now add 1 tablespoon of coconut oil and remove from fire, cover and keep aside for 10-20 minutes before serving. Serve hot with steaming rice, roti, poori, pulav, shevai, appo, Idly or any other dish of your choice.
** Note: If not adding hing water or if not available, you can heat the oil and add 1 tsp of hing powder to it and pour it over the curry as seasoning.
** You can also fry few peeled garlic till brownish and season the curry with it.
** You can use any oil of your choice, if you do not use coconut oil. However, with this curry coconut oil goes the best. But the choice is yours.