Kidney Bean + Raw Jackfruit Curry Seasoned with Teppal / Sichuan pepper.

Kidney Bean + Raw Jackfruit Curry Seasoned with Teppal / Sichuan pepper, Rice and Cauliflower Coriander Bajia.

Soak 1 cup of Kidney bean for 6-8 hrs. Wash and pressure cook to 3 whistles. Remove and put it in a vessel. Pressure cook 1 cup of raw jackfruit pieces to 1 whistle. Remove and add this to the kidney beans.

Grind to a smooth paste : one cup of freshly grated coconut, 5-6 kashmiri red chillies, small marble sized tamarind. When the paste is smooth enough add 5-6 (Remove the centre seed) teppal and grind further till smooth. You can add more teppal if it is old and does not have much fragrance. 

Add the masala to the bean-jackfruit mixture and bring to a thick curry consistency by adding water if necessary. Add salt to taste and bring to a boil, simmer for 5-10 minutes. Add in 2-3 tblsp of coconut oil to this and mix well. Cover and keep it for some time before serving hot with rice.

Note : 

** Teppal is known as Sichuan pepper in English, also known as Tirphal spice in some regions and is a sun dried herb. It has a unique aroma that is neither hot nor pungent but is very strong in flavour. However it looses its flavor with time. It is abundantly available in Goa and is used in most of the fish dishes too. 

** Do not add the teppal while grinding the masala to a smooth paste. Add it only after the paste is ground to a paste and run the mixie for a second or two. You can add them directly to the curry also. However there is a black ball like seed in the centre which has to be removed. 

** I am adding a picture of the teppal for the benefit of those who are not aware of this spice.