"Tingalavro- Kadgi- Bimbula ghalnu Koddel/ White Beans- Raw Jackfruit- Tree Sorrel Fruit Curry seasoned with Garlic" ... A delicious curry from GSB Konkani Saraswat Cuisine that tastes delicious served with Rice ... Yummilicious ....
** Koddel is a famous Konkani Saraswat dish that can be prepared with many combination both with veggies and pulses or beans. Tingalavro or white beans also called poona val is very famous among south Indians and is extensively used in cooking dishes. Different types of dishes are prepared with various types of seasonal veggies or brined ones too. I have included many combinations of koddel recipes in my Blog to which I will be sharing a common link at the bottom, please check out that which you would like to try out, they are all tasty.
** This one is one of the most favourite curry of all Amchies especially those staying in southern parts as these beans are available in plenty there. Again, as I had bimbul/ tree sorrel fruit which is actually rare for Mumbaikars unless they have access to it, I used the same along with kadgi/ raw jackfruit which was in season. You can substitute with other veggies as shown in my other recipes, so in case of nonavailability just try out other options and try out this awesome curry that tastes great served with rice.
** Here is my traditional recipe for "Tingalavro- Kadgi- Bimbula ghalnu Koddel/ White Beans- Raw Jackfruit- Tree Sorrel Fruit Curry seasoned with Garlic" ... my style, which I learned from my amma ....
** Ingredients :
Tingalavro/ white Beans : 2 cups
Raw Jackfruit/ Kadgi/ Phanas : 200 gms.
Bimbul/ Tree Sorrel Fruit : 4-5 large size
Coconut/ Soyi/ Nariyal : 1 cup heaped
Red dried Kashmiri chillies/ Byadgi Mirchi/ Kumte Mirsanga : 8-10
Salt/ Namak/ Meeta : to taste
** For Tempering/ Seasoning/ Pannaka :
Oil/ Tel/ Tela : 2 tsp
Garlic/ Losun/ Lehsun : 12- 15 cloves
** Wash and soak tingalavro/ white beans in plenty of water overnight or for 8 hours. Next day rinse well under plenty of water, drain and add it into a pressure cooker pan adding enough water say to the level of 1 inch above the beans in cooker. Pressure cook on medium heat to 3– 4 whistles. When able to open the lid, check out if the beans are cooked if not pressure cook the same to another few whistles or till done.
** Now to cut the raw jackfruit : Remove the outside spiny skin with the help of a sharp knife of the raw jackfruit. You should oil the knife a bit to avoid the stickiness being stuck to the knife. The center white pith has to be removed also. Cut into triangular shaped pieces. You will need about 12-15 pieces. Wash in plenty of water. In Mumbai the vegetable seller gives us all sliced and cut into huge chunks, all we need to do is cut them into required sized pieces at home. So if you are unable to understand I suggest you watch any relative or friend when they cut them for visual learning.
** Wash and add the cut kadgi/ raw jackfruit pieces into the cooker and some water, say to the level of the kadgi and pressure to one whistle only. Allow to rest for 5 minutes, then gently with the help of tongs release the pressure from cooker gently and when able to open the lid check and add the cooked kadgi to the tingalavro together into a vessel. For cooking Kadgi you can use the beans cooked water which is what I do.
** Note : If Raw Jackfruit is not available or you do want to add it for whatever reason, the same can always be prepared by replacing it with Suran (Yam)/ chinese potato (kooka), keerlu (bamboo shoots) etc. too. You can check out the list of choices prepared and shared in blog via. the links shared at the bottom of this recipe.
** Masala to be ground : Grind to a fine paste freshly grated coconut with kashmiri red chillies. Again here too you can use the veggies cooked water for grinding, which is what most of us follow, this helps in curtailing addition of excess water to curry. In case you are not going to add bimbul/ tree sorrel fruit then add in a small marble sized tamarind while grinding. The masala should be really smooth and fine paste.
** Add the ground masala to the cooked tingalavro and kadgi in the vessel. Snip off the ends of the bimbul and cut them into 1 inch rings and add them also into the vessel. Mix well, add in more water as is necessary to bring to a thick gravy consistency. Add salt to taste and bring to a boil on medium heat and then lower the heat to minimum and simmer for 5-10 minutes while you keep stirring in between to avoid it getting burnt at the bottom. The bimbul will have cooked by then if not simmer till done and then remove the curry and keep it aside while we prepare the seasoning.
** Note : For any reason if you are NOT going to add bimbul (tree sorrel fruit) add in a small marble sized tamarind (chinchama/ imly) while grinding the masala. You can also add ambado (hogplum) or karmbala (star fruit) if they are available.
** For Seasoning/ Tempering/ Pannaka : Heat oil in a small pan, when hot lower the heat to medium and add in crushed garlic with or without skin and fry til they are evenly browned. Pour this over the simmering curry, mix well and remove the curry from fire. Cover and keep it aside for 15-20 minutes for the flavors to seep well into the curry.
** "Tingalavro- Kadgi- Bimbula ghalnu Koddel/ White Beans- Raw Jackfruit- Tree Sorrel Fruit Curry seasoned with Garlic" is done and ready to be served. Serve hot with red boiled rice (ukde sheetHa) or any rice of your choice. You can also serve with chapatti or paratha, in which case see to it that the gravy is kept slightly thicker. Thinner textured gravy does not go well with roti/ parathas. Enjoy this dish with your family and friends and do give me a feedback if possible.
** Check out the links shared below in leisure and browse through them for more information. Do try out the dishes as and when possible. Do not forget to drop in a comment of feedback as possible as it helps me in doing that much more. Thank you ....
** For "Koddel recipes" .....
** For “Bendi Recipes”....
** For “Recipes with Kadgi/ Raw Jackfruit" .....
** For “Recipes with Tingalavro/ White Bean” .....
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