Kali Tori (Black Pigeon Pea) Curry with Brined Bamboo shoots.

Kali Toriche Koddel - Mitta ghallele keerlu ghalnu / Black Pigeon Peas Curry with Brined Bamboo shoots ... This is a delicious Konkani Saraswats dish that is prepared with peas and keerlu .... tastes awesome when served with rice .......

Soak 1 cup of Black tori in water over night. Next morning wash well add some bamboo shoots to it and pressure cook for 4 whistles. 

For the masala: Grind to a very fine paste ½ cup of finely grated coconut with 4-5 red kashmiri chillies and a marble sized tamarind. 

Add this to the cooked Black tori and bamboo shoots. Mix well. Add water if necessary to make it to a semi thick gravy. Add salt and bring to a boil. 

For Seasoning: Heat 1tblsp oil in a small kadai. Add about 10-12 skinned garlic, when browned pour over the curry. Serve hot with rice.

Note: You can strain the Black Pigeon Peas after pressure cooking and use only the Peas for the Curry. The thick Saar Obtained when cooking the Pigeon Peas can be used to make Saar by seasoning it with garlic and served with Rice.

For the Recipe of Saar Please Refer #Dal/Saar,