"Tingalavro- Ambado ghalnu Bhutti/ White Beans- Hopgplum Curry" ... a delicious side dish from GSB Konkani Sarawat Cuisine often served during meals with dal/ saar- chawal, however it tastes best served with roti/ parathas ... the aromatic tempering with onions makes this dish scrumptious ... Yummilicious ...
** Bhutti is a semi spicy thick masala gravy side dish from GSB Konkani Saraswat Cuisine often served during meals. This dish tastes best when served with chapati or parota/ roti though in Saraswat homes they are served with dal- chawal which is the staple diet. The same dish can be prepared in several combinations with ingredients like mushrooms, lady's finger, beetroot etc all of which I have shared before.
** However, the best of all combos are one with Ivy Gourd (tendle)- potato and the other with onion- cabbage which is famous in our community. I have shared them and will be sharing a common link to all bhutti recipes at the bottom of this recipe for easy access, do browse through and try any you find your family will prefer. I have used hogplums as they are now in season, however you can use tamarind in masala too.
** Here is my recipe for "Tingalavro- Ambado ghalnu Bhutti/ White Beans- Hopgplum Curry" ... which I learnt from my Amma ...
** Ingredients :
Tingalavro/ White Beans : 2 cups
Ambado/ Hogplum : 3-4
Salt/ Namak/ Meeta : to taste
** For Ground Masala :
Coconut/ Soyi/ Nariyal : 1 cup freshly grated.
Kashmiri Red Chilly/ Kumte Mirsanaga/ Byadgi Mirchi : 6-8
Coriander Seeds/ Kothambari/ Dhania : 2 tblsp
** For Temepring/ Pannaka/ Tadka :
Oil/ Tel/ Tela : 2-3 tblsp
Onion/ Piyavu/ Kanda : 1 large sized
** Wash and soak Tingalavro/ White Beans in plenty of water overnight or for at least 6-8 hours, it will double in size. Drain water, rinse well and add it into a pressure cooker pan with enough water, say about 2 inches above the level of beans and pressure cook on medium heat to 1-2 whistles. Keep it aside for the pressure to fall on its own and when able to open the lid, do so and check if cooked, if not then cook further to 1-2 whistles or until done as cooking time varies depending upon date of stock.
** Wash Ambado/ Hoplum and slice off the stem edge portion and discard. Now if they are tender you can cut them to 4 pieces lengthwise, if not then you slice the side or crush them with a heavy weight and keep them ready aside. Peel of the outer skin and finely chop the onion and keep it also ready aside.
** For Ground Masala : Add freshly grated coconut and kashmiri chilly along with coriander seeds into a mixer grinder and grind to a thick paste with just enough water. If not adding hogplum to the curry then add in a small marble sized tamarind to the masala while grinding. Do not make the paste very smooth, but at the same time, it should not be too coarse, also this is a semi thick dry dish so use water sparingly. You can use the tingalavro cooked water for grinding the masala, which is what I do.
** Note : For preparation of curries you can use any one of tart tasting fruit/ veggie mentioned like, bimbul (tree sorrel fruit), ambado (Hog Plum), karmbala (carmbola/ starfruit), ambuli (raw mango), harvo tomato (raw- green tomato), dried kokum, kudampuli etc. as is available region wise. In case you do not have access to any one of them or they are not available or again, if you do not want to use them then for any reason, do not worry, you can add a small marble sized piece of tamarind (chinchama/ Imly) while grinding the masala which is standard pattern followed in GSB Konkani Saraswat Cuisine.
** Add ground masala in a thick bottomed kadai/ pan along with crushed hogplum and bring to a boil on medium heat stirring often. You can add some water If you find the masala too thick. Once the hogplum gets cooked/ changes in colour add in the cooked tingalavro/ white beans, salt to taste and mix well. Cover and let cook on low heat, stirring often till you see bubbles appearing on top and is evenly cooked.
** For Temepring/ Pannaka/ Tadka : Heat in a small tempering pan, add the finely chopped onion and let fry until evenly browned stirring often. When done, remove and pour over the simmering curry and mix well. Cover and continue cooking for another 2-3 minutes only and then remove and keep it aside to rest for 20 minutes for the flavours to be well infused into the curry. While serving if you find the curry is too thick, then add some boiling water, mix well and bring to desired consistency.
** "Tingalavro- Ambado ghalnu Bhutti/ White Beans- Hopgplum Curry" is done and ready to be served. The staple diet of Saraswat's is rice/ chawal, hence it is often served in home along with dalitoy (spiced dal) or saar with rice, however in my home we prefer to relish it with roti/ chapathi or dosa especially panpolo (neer dosa). Do try this out and enjoy with your family served the way they prefer for best of taste.
** Note : This is a semi dry curry that remains good if cooled to room temperature immediately and put in an airtight container and stored in fridge, if for any reason you want to prepare the dish prior by some hours or a day. Just before serving, you can heat it on gas/ microwave or you steam it in pedavan/ Idly steamer.
** A Little bit about this semi dry curry Bhutti from GSB Konkani Saraswat Cuisine : There are actually 2-3 ways of preparing Bhutti. For some dishes you temper with mustard and curry leaves at the starting and then add veggies while at times it is added after the curry is done. Then traditionally onion seasoning is done at the end of the cooking the bhutti too, while some are added at the starting but fried till translucent only. And then you can also fry the onions slightly brown and add in the veggies and cook and then add in masala and no seasoning. Again, there are some dishes wherein the pulses are used and the onion is added on just while cooking without really frying them much and seasoned with mustard and curry leaves. I really have no knowledge as to why a dish with one name is cooked in so many minute differences. The only conclusion I can come to is again that in different locations people stay in, as in the process many a times, they pick up the culture of that particular place and so on. To the best of my knowledge bhutti is always seasoned with onions, though I myself have at time done otherwise. But the name bhutti always reminds many of us still that awesome evenly browned onion seasoning topped on the curry.
** Sharing below a common link to dishes prepared using “Ambado/ Hogplum” along with link to “Method of Brine “Ambado/ Hogplum” … please browse through for more information and combos, there are plenty of recipe too …
** Sharing below a common link to dishes prepared using “Tingalavro/ White Beans” … please browse through for more information …
** I am sharing below a common link to all “Bhutti” recipes, you can check out various combination of the same and try out that which appeals to you ….
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Thanks.