White Val Bean (Jenavare) Gashi.

Jenavare Keerlu ani Ambado ghalnu Gashi / Jenavare (White Val Beans) Curry with Brined Bamboo and Hogplum/ White Val Bean (Jenavare) Gashi. ........

Jenavare are actually sun dried white val beans, a sort of pulses variety available in South Indian Grocery Stores. This is supposed to be soaked overnight or at least for 8 hrs and then pressure cooked before adding it to making of curries or bhaji. This pulse is also one of the famous pulses variety commonly used by GSB Saraswat communities.

Soak one cup of Jenavare in plenty of water overnight or for at least 8 hrs. Wash again in plenty of water and put it in pressure cooker with enough water to soak the beans and remain an inch above it. Pressure cook the bean to 2 whistles and remove from fire. Let cool properly, remove the lid and put the cooked beans in a thick bottomed vessel. 

Soak and wash well 8-10 pieces of 3” length brined bamboo. Change plenty of water so that the extra salt used for brining gets washed off. Put them in pressure cooker. Adding of bamboo is individual choice as some do not like it. In which case you can add some cooked cubed suran, Kooka (chineese potato) or even raw jackfruit pieces to the curry. 

Wash and trim off the stem side edge of 3-4 ambado / hogplum and crush it with a heavy stone / pestle. Add them to the bamboos in the pressure cooker. Add 1 cup of water and pressure cook to one whistle. Remove and let cool completely to be able to remove the lid of pressure cooker. When cooled remove and add to the pressure cooked jenavare in the vessel. Again adding of ambado is optional. This is added to bring in that tangy sourness to the curry. 

To be ground : Grind to a fine paste 1 cup of freshly grated coconut with 5-6 kashmiri Red chilly. (If not using ambado / bimbul etc. you can add a small marble sized piece of tamarind while grinding the paste). Do not add excess water. When the paste is fine and done remove and add it to the cooked jenavare, bamboo, ambado in the vessel and mix well.

Add salt to taste and water if the consistency of the gravy is too thick. Bring all to a boil, lower heat and simmer for 5-10 minutes. Remove and keep aside.

For Tempering : Heat 1 tblsp oil in a small pan. When hot add 1 tsp of rai (sasam), when they splutter add 7-8 fresh curry leaves, fry a bit and pour over the curry. 

Mix well, cover and keep aside for 5-10 minutes for the seasoning to get absorbed into the gravy. Serve with any accompaniment of your choice.