"Alsande-Bee ani Bikkanda galnu Koddel/ Black-Eye Beans and Jackfruit Seed Curry seasoned with Garlic" .... a traditional curry GSB Konkani Saraswat Cuisine that tastes excellent served with rice ... Yummilicious ...
** Koddel needs no introduction as I have posted similar dishes in different combinations in many times before. This curry too is on the same lines just a mix and match of ingredients. The curry actually takes on to another level with seasoning/ tempering of losun/ garlic. However, for people who want to avoid garlic for personal or any other reason you can always season the same curry with Mustard Seeds and Curry leaves. This curry tastes best served with rice though you can relish it with roti too.
** Coming to Jackfruit seeds, I always freeze and store them to prepare various dishes with inclusion in coming months when they are not available. I have already made a separate post on the method of freezing bikand/ jackfruit seeds to which I am sharing a common link along with another to all koddel recipes at the bottom of this recipe for easy access. Do browse through in leisure and try it out in your home and enjoy with your family and friends, they are all tried and tested in my home and are very tasty.
** Here I have used Sundried Alsande’ Bee (in konkani) which is known as Black Eyed Peas/ Cowpeas/ Chawli/ Alasande Kalu/ Lobia etc. in different parts of the country. These are easily available almost everywhere in the world in small, medium and large size. You can use any sized ones for this curry though I prefer large sized ones. However you do need to plan ahead as these beans need to be soaked overnight or atleast for 6-8 hours minimum before pressure cooking them to prepare the curry.
** Here is my recipe for "Alsande-Bee ani Bikkanda galnu Koddel/ Black-Eye Beans and Jackfruit Seed Curry seasoned with Garlic" which I learned from my Amma which I guess she learned from her mamama ...
** Wash and soak alsande-bee/ black-eyed beans/ cow peas/ lobia/ chawli in plenty of water overnight or for a minimum 6-8 hours. Next day drain and wash again in plenty of water till clear and cleaned.
** You can use fresh or frozen bikkand/ jackfruit seeds (method of freezing link given at the bottom of the recipe) for the curry. Just wash, remove the outer white skin and mash or crush each bikkand/ jackfruit seed a bit. There should be visible cracks for proper cooking of the same. Keep it ready aside.
** In a pressure cooker pan, first add in the crushed jackfruit seeds/ bikkand in a layer and then top it with the black- eye beans and add about 1 cup of water and pressure cook on medium heat to 2-3 whistles.
** The cooking time depends upon the cooking of the black- eyed beans, so do so accordingly. Once the pressure of the cooker falls on it own and you are able to do so remove the lid, do so carefully and keep it aside ready.
** Masala to be Ground : Grind to a very fine paste one heaped cup of freshly grated coconut (soyi/ nariyal) with 8-10 kashmiri red chillies (byadgi mirchi/ kumte mirsanga) and a small marble sized tamarind (chinchama/ imly) with as little water as possible. You can use veggies cooked water for grinding too.
** Remove and add masala to cooked black- eye beans and jackfruit seeds in a stainless steel vessel. Mix the masala well, add in more water if necessary to bring to a thick gravy consistency. Add salt (namak/ meeta) to taste and bring to a boil on medium heat stirring often to avoid the curry getting burnt at the bottom. Lower the heat to minimum and simmer for 5-10 minutes while we prepare the seasoning.
** For Tempering/ Seasoning/ Pannaka : Heat 1 tblsp oil ( tel/ tela) in a small kadai. When hot add about 10-12 garlic (losun/ lehsun) slightly mashed/ crushed with the skin on. When lightly and evenly browned pour it over the simmering curry and mix well. If desired you can peel off the skin of the garlic and season too, however it is much more aromatic with the skin on, do give it a try to check out yourself. Keep the curry covered aside for 15-20 mins for the flavors to get infused properly before serving.
** "Alsande-Bee ani Bikkanda galnu Koddel/ Black-Eye Beans and Jackfruit Seed Curry seasoned with Garlic" is done and ready to be served. Koddel tastes best served with ukde sheetHa (red boiled rice) or normal steamed rice. However, it tastes great also served with dosa or idly too. You can serve it with chapati/ roti/ parathas too in which case keep the gravy texture of the curry slightly thicker in consistency. In all a very tasty curry that you must try out and relish with your family and friends.
** Note: You can any one of these like Hogplum (Ambado) or Tree Sorrel Fruit (Bimbul) or Starfruit (Karmbala) to the curry in place of tamarind. Just wash, cut them into pieces and add it to the curry when boiling to be cooked. You can browse through and check out recipes with inclusion of the said ingredients elsewhere.
** Note : I am sharing a few links below of method of freezing jackfruit seeds, koddel curries, Bikkanda added on curries, so that you can browse through them whenever your time permits. Do give me a feedback if you try out the recipes or if you find them useful too, it motivate me to do more. Thank You ...
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