"AlsandeBee Saar Upkari/ Black Eyed Bean (Lobia Beans/ Chawli) Patla Bhaji" .... A simple dish from GSB Konkani Saraswat Cuisine wherein the beans are just cooked to a perfect soft consistency and seasoned with spices ... tastes awesome served with rice along with papad/ vodi and pickle ... Yummilicious ...
** Saarupkari is a simple dish prepared using pulses cooked to soft consistency and seasoned with spices. It is either seasoned with Mustard Seeds~ Hing~ Curry leaves or garlic. Green chillies are slit and added to make it spicier. So in all this is simple Dal sort of a dish that is served with rice along with any other side dish. Veggies too can be added along with the pulses for this particular dish especially those with more water content like magge, gardudde, semebadanekayi etc.
** Dalitoy a spiced dal is a famous dal prepared almost on daily basis in every amchi home to be served with rice. Rice is the staple food of GSB's and south Indians and a thin consistency saar, dal, curry is always served with rice and next to dal, most of us prefer saarupkari prepared using pulses. Here I have used AlsandeBee (in konkani), also known as Lobia/ Cow Peas/ Chawli/ Black Eyed Bean in other parts of the world. Do try this simple dish and savour it with rice along with papad and pickle.
** Here is the simple method for "AlsandeBee Saar Upkari/ Black Eyed Bean (Lobia Beans/ Chawli) Patla Bhaji" ... my style ...
** Ingredients :
AlsandeBee/ Black Eyed Bean/ Lobia Beans/ Chawli : 2-3 cups
Green Chillies/ Tarni Mirsanga/ Hari Mirchi : 5-7
Hinga Uddaka / Water prepared out of Asafoetida in gummy form : 1 tblsp
(Check how to prepare hinga uddaka at the bottom of this recipe)
OR
Hing / Asafoetida Powder : 1tsp
Salt/ Namak/ Meeta : to taste
** For Tempering/ Tadka/ Pannaka :
Coconut Oil/ Nariyal Tel/ Narlela Tela : 2 tblsp
Mustard Seeds/ Rai/ Sasam : 1tsp
Curry Leaves/ Kadipatta/ Karbevu : 8-10 fresh leaves
Dry Red Chillies : 1-2 (Optional)
** Wash and soak AlsandeBee/ black eyed bean in plenty of water overnight or for minimum 6-8 hrs. Wash, rinse, drain and put it in a pressure cooker with about 2-3 cups of water. The water level should be about 1 inch above the pulse level in the cooker. Cover with the lid and pressure cook to 2-3 whistles on medium flame.
** Remove and let rest allowing the pressure drop on its own. Once you are able to open the lid, uncover and let the steam pass off before you pour the same into a thick bottomed vessel. Add in another 1-2 cups of water depending upon the consistency required and mix well slightly crushing a few beans if need be.
** Add salt to taste, green chillies slit lengthwise, prepared hing water, mix well and bring all ingredients together to a boil on medium heat stirring a few times in between. Lower the heat and let it simmer well for another 5- 10 minutes. Remove from fire and keep aside while we go about preparing the tempering for saar upkari.
** Note : If you do not have gummy hing to prepare the water, do not worry. You can always use hing powder in which case please do not add it as it but add it while preparing the tempering to enhance its flavour.
** For Tempering/ Tadka/ Pannaka : Heat coconut oil in a small pan, when hot add mustard seeds and when they begin to splutter add fresh curry leaves and fry for a minute. Remove and add this to the prepared and kept saar Upkari. Mix a little bit, cover and keep saar upkari aside for 10-15 minutes for the flavour to be infused.
** Note : If using hing powder, then add it along with curry leaves while tempering. So is the case with red chillies which is optional. Cut them to pieces, add along with curry leaves, fry for a few seconds, remove and temper. Again, you can use any edible oil, however we GSB's always prefer coconut oil, do try it is not only healthy, but you will be surprised with the extra flavour it imparts to the curry when done so.
** "AlsandeBee Saar Upkari/ Black Eyed Bean (Lobia Beans/ Chawli) Patla Bhaji" is done and ready to be served. Always serve saar upkari just like how you serve dal ie along with rice for best in taste. You can add on any other side dish for accompaniment like sanna khotto, bhutti, sagle, patrado etc. (all GSB Konkani Saraswat dishes) or you can just serve it with some fried papad/ vodi/ fryums along with any vegetable upkari/ bhaji and nonche/ pickle for a perfect tummy filling meal.
** For Preparing of Hing/ Asafoetida Water From Gummy Hing : Hing water is prepared by putting a small marble sized gummy hing (available in South Indian Stores) into a glass bottle and adding about a small cup of boiled and cooled water to it. Within a few hours the hing will slowly melt and you will get a thick whitish liquid. This is known as hinga uddaka/ asafoetida water. You can store this in fridge and use sparingly as and when needed. We GSB Konkani Saraswat Community usually prepare the same and keep it in the fridge always and use the same for dal, patrado or any other humman etc. If you do not have the gummy hing or have never used or seen it, check out the pictur collage, I have shared the same. Again, if not available, no issues, you can add hing/ asafoetida powder in which case always add it into the hot oil while tempering to get a good aroma.
** For more "Saar Upkari" recipes, you may browse through the common link shared below, there are plenty of them which you can try too ...
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