Tingalavre Ambado ghalnu Bhutti / White Beans Curry adding Hogplum and seasoned with onions ...... Amchi Dish ...... Yumz .....
Bhutti is a semi spicy thick masala gravy dish that is served as side dish in GSB Konkani Saraswat Cusine. These taste best when served with chapati or parota / roti. You can prepare the same with mushrooms too, which I have already posted. Bhutti is also prepared with tendle / gherkins and many more vegetables which tastes awesome. We serve this for lunch with Dal-chawal / Roti. I have used hogplums instead of the usual tamarind which is added while grinding the masala. You can use any way you choose.
Soak 3 cups of tingalavro / white beans in plenty of water overnight or for atleast 8 hours. Wash well and drain off all excess water. Put them in a pressure cooker with water about an inch above the level of the tingalavro / white beans in the pressure cooker. Pressure cook to 3 whistles and let rest aside, till it cools enough and the pressure drops by itself, to open the lid.
Trim off the stem side of 4-5 hogplum and mash or crush them with a heavy weight or stone and keep them ready aside. You can slice off the sides and prepare them too.
Peel of the skin and chop one large onion to fine pieces. Keep this aside for tempering.
For Grinding the Masala : Add 2 cups of freshly grated coconut, 7-8 red kashmiri chillies, 2tblsp coriander seeds to a paste with just enough water. If not using hogplum add in a small marble sized tamarind to the masala and grind along with it. Do not make the paste very smooth, but at the same time, it should not be coarse too.
Remove the ground masala in a thick bottomed kadai, add in the hogplum and bring to a boil, stirring often. Add water if necessary. Once the hogplum colour changes and they are cooked add in the cooked tingalavro / white beans and mix well.
Cover and let cook on medium heat, stirring often till you see bubbles appearing on top, cover and let simmer on low heat.
For Seasoning : Heat 2-3 tblsp of oil in a small kadai / pan and add one finely chopped onion. Keep stirring and fry till brown.
Once evenly browned, remove and pour over the curry and mix well.
Tinagalavre / white beans Bhutti is ready. Cover and keep aside for 20 -25 minutes, for all the falvours to seep in. Serve the dish hot with Dalitoy-Rice / Roti / Poori / Chapati or Paratha. Tastes best with Roti / Poori.