Flat White Kidney Beans ~ Tree Sorrel Spicy Curry.

“Flat White Kidney Beans ~ Bimbul (Tree Sorrel Fruit) ghalnu Bendi / Hummana / spicy curry” … A delicious spicy curry with the awesome aroma of hing / asafoetida … Goes very well with rice ... Yummy Yumz …. 

** I have posted Bendi / Hummana a spicy curry dish prepared by Konkani Saraswat’s quite often in their homes before too in the Blog. The dish as all of you who are frequently reading my blog must be aware is prepared either seasoned with garlic or hing / asfoetida. During festive season as per the rituals, garlic and onions are to be avoided in preparation of any food items, so also is the case on any holy days. During these days we Amchies prepare this dish seasoning with hing also, there are some who avoid garlic totally in their daily diet. I have no Idea why, nor do I understand as by research garlic comes under veggie and is considered to be very good for the heart having immense health benefits. Having said this, to each one their own belief and we cannot judge them on it. In my home however, we being Non-Vegetarians do not have such inhabitations. However, being very spiritual minded, I avoid them on holy days. I have already written about the various combos of this dish, hence will not repeat, if you use the search option you will get many of them. So posting this combo just to help my frds., know a new combo of the same. 

** Ingredients : 

Flat White Kidney Beans : 2 cups 

Tree Sorrel Fruit / Bimbul : 3 large ones 

OR 

Tamarind : a small marble sized ball 

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 to taste 

Coconut Oil : 1 tblsp (or any edible oil but coconut oil imparts an awesome aroma and is good for health too, do try it out once)

** Masala to be Ground : 

Coconut : 2 cups freshly grated. 

Red Kashmiri chillies : 8-10 

Tamarind : a small marble sized ball (Only to be added If not using any sour fruit like bimbul, ambado, karmbal etc.). 

** Wash and soak flat type white Kidney beans in plenty of water overnight or for 8 hours. Rinse them in plenty of water and put it in a pressure cooker with water. The level of the water should be about an inch above the level of the white beans. Cover and pressure cook on medium heat to one whistle only. Allow to cool and keep this ready aside. 

** Note : Once the pressure in the cooker falls and you are able to remove the lid, remove and check to see if the beans are cooked. If not pressure cook again to one or two whistles. The cooking time for pulses differs many a times, like if they are not too old stock they cook faster and as they age, they take more time. Therefore, for the first time when you buy, the stock be careful and keep a note on the same, then you can do so as per judgment too. 

** Note : You may release the pressure using a tongs slowly and safely if you feel the beans may overcook too if left for longer time. I have always found the white kidney bean do not need much of pressure cooking if soaked properly. In addition, If left for the pressure to fall on its own it gets sometimes overcooked. So, I release the pressure from cooker with tongs after 5-7 mins and they are just done. Again, I suggest you do it as per your judgment and your usual method. 

** In a mixer grinder add in the coconut and chilles and grind the masala to a very fine paste adding only that much water that is absolutely necessary. If not using any sour fruit add in the tamarind too while grinding. The ground paste should be smooth and fine. Keep this ready. 

** If using Tee Sorrel / Bimbul … Wash, trim the edges of the bimbul and cut them into 3 pieces horizontally. Keep this ready aside. 

** Note : If you do not have access to bimbul, you can add in star fruit (karmbal) or hogplum (ambado) too. In case you do not want to add all three of these, just add in a small marble sized ball of tamarind to the masala while grinding. That’s it. 

** Now in a thick bottomed vessel / kadai add in the cooked Kidney beans, bimbul / tree sorrel fruit pieces, the ground masala, salt to taste and mix well. Add in water if necessary to bring to gravy consistency. Cook on medium heat till you see bubbles appearing, then lower the heat and cook till the bimbul is cooked well. It hardly takes time. 

** If adding in the prepared hing water add in a tablespoon of the same and the coconut oil, mix well and remove from fire. Keep it covered aside for 15 mins for the flavors to seep in. But, if using hing powder, heat the coconut oil, when hot add in the hing powder and pour it over the curry. 

Note : I always use prepared hing water, from gummy hing for hummana, You may use any one that is available to you. I have added at the bottom of the recipe the method of preparing hing water. 

“Flat White Kidney Beans ~ Bimbul ( Tree Sorrel Fruit) ghalnu Bendi / Hummana / Spicy Curry” is done and ready to be served. Tastes awesome when served with rice or simple flavoured rice / pulav. This is one of the famous dish of GSB Konkani Saraswats that is relished almost by all young and old alike. You can serve these with Idly or dosa too … tastes very yummy. Do try this out and enjoy with family and friends. 

** For Preparing Hing / Asafoetida Water : 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 hing water. You can keep this in the fridge and use sparingly as and when needed. We GSB / Saraswat Konkani people usually prepare the same and keep it in the fridge always and use the same for dal, patrado or any other humman etc 

** You can use the search option for "Curry or Bendi" where you will get many more combo of dishes. Do try out various types of curries to relish with dosa / Idly / roti etc. and Enjoy the same with family and friends.