“Kabuli Chana- Kananga Upkari (Chickpeas- Sweet Potato Bhaji)” … here is a simple side dish from GSB Konkani Saraswat Cuisine often served for breakfast with poha chutney, pova usli, poori, dosa etc. … Yummilicious ...
** Chane Upkari/ bhaji is a simple- famous upkari from GSB Cuisine prepared in combo of black chana and raw banana to be served during breakfast/ meals. It is often served during functions especially on the auspicious occasion of Rama Navami day in every temple and is a tradition to be offered as Naivedyam in homes too.
** You can prepare this upkari/ bhaji using either black or white chana. Black chana is a bit hard to cook and after a few hours always turns a little bit brittle. The white chana (kabuli chana/ chick peas) are those peas which are used by and large while preparing chole and these remain soft on cooking which appeals many.
** In my home I use either though we prefer the white ones, however I cook them as per the occasion. I have shared both black and white chana recipes with slight variations which you may browse through the link shared at the bottom of this recipe. Here too, the recipe remains same with minute difference in addition of veggie.
** For this recipe I have used sweet potato instead of raw banana and it tastes wonderful. Sweet potatoes have immense health benefits and is tastier compared to either potato or raw bananas and we prefer it though you may chose any of your choice. Do try this simple veggie and enjoy with your family and friends.
** Here is my recipe for “Kabuli Chana- Kananga Upkari (Chickpeas- Sweet Potato Bhaji)” ... my style ...
** Ingredients :
White Chana/ Kabuli Chana/ Chickpeas : 2 cups
Kananga/ Sweet Potato/ Ratalu/ Sihi Genasu : 250 gms
Coconut Oil/ Nariyal Tel/ Narlel Tela : 2 tblsp
Mustard Seeds/ Rai/ Sasam : 1 tsp
Dry Red Chilly/ Sukki Mirsanga/ Sookhi Mirchi : 5-6
Curry Leaves/ Kadipatta/ Karbevu : 8-10 fresh leaves
Hing/ Asafoetida Powder : 1 tsp
Turmeric/ Haldi Powder : a pinch
Jaggery/ Gud/ Goda/ Bella : 3-4 tblsp grated/ powder
Salt/ Namak/ Meeta : to taste
** Soak kabuli chana/ chick peas overnight or for 6-8 hours in plenty of water. Drain, rinse well and add into a pressure cooker along with enough water say to the level of the chickpeas and pressure cook on medium heat to 1-2 whistles only. Remove and let rest allowing the pressure to drop by itself. When the pressure drops and open the lid, check if the chickpeas are cooked if not cook for another whistle or until done after which remove an keep it aside ready. (Do not overcook the chickpeas).
** Wash well, pat dry and peel off the outer skin of kananga/ sweet potato and cut them into medium sized cubes, say about 1/2 inch. Add the cut pieces immediately in a bowl of water to avoid discoloration of the same. Soaking in water is important as if left in open the pieces will turn blackish in color, so be careful.
** To Prepare the Upkari/ Bhaji : Heat coconut oil in a thick bottomed kadai/ pan, when hot add mustard seeds, when they begin to splutter add red chilly cut to pieces along with fresh curry leaves, hing powder, haldi powder and fry all together just for a few minutes on medium to low heat, do not let them burn.
** Drain sweet potato pieces and add into the kadai and mix well. Add about 1/2 cup of water and mix well. You can add the kabuli chana cooked water here which is what I do. Cook on high heat stirring well in between and when you see bubbles in the water, lower the heat to minimum and cook covered until 80% done.
** Now add in the pressure cooked kabuli chana along with water if any and mix well. Add grated/ powdered jaggery, salt to taste and mix well. Cook on medium heat stirring often say for 5 minutes, then lower the heat, cover and cook until. Do not worry if a little bit of water remains, it tastes great served that way.
** Note : Traditionally this upkari/ bhaji is garnished with a generous helping of freshly grated Coconut/ Nariyal/ Soyi and it tastes wonderful. You need to add it when its cooked and done, mix well and further cook it just for 2 minutes. I have not added it here as sometimes I skip it if I am serving it to avoid excess coconut.
** Note : If a little bit of water remains on cooking it is ok, it will dry up on cooling too. Also if there is more pressure cooked chana water, do not add in all of it. You may retain the cooked water to prepare rasam or saar it tastes great.
** “Kabuli Chana- Kananga Upkari (Chickpeas- Sweet Potato Bhaji)” is done and ready to be served. Tastes best served as a side dish with any dishes of your choice. However, in GSB community it is often served during breakfast with dishes prepared using poha like usli or pova chutney. Tastes wonderful served with dosa, poori, chapati too. This is a common dish in my home and I serve it with anything I prepared for breakfast, this time I served it with Urad~ Maida dosa along with sweet khichidi and it was an awesome combo. While you can include potato, raw banana for the upkari, try addition of sweet potato, I am sure you family will love it and enjoy this dish very much.
** You can check up on the link given below for similar "Chana Upkari" ...
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