"Tingalavro Vali Bimbula ghalnu Bendi (Koddel)/ White Bean Malabar Spinach Tree Sorrel Curry seasoned with Garlic" .… A delicious aromatic garlic flavored curry from GSB Konkani Saraswat Cuisine that is loved by young and old alike … tastes scrumptious served with rice Yummilicious ….
** I have posted before similar dish but it was ambat, now ambat means that dish which is seasoned with onions while bendi can either be garlic seasoned or hing flavored. Koddel also is garlic flavored. I really do not have any idea why some call garlic seasoned dish bendi while we from Amchies from Mangalore side usually call it koddel. Goess the names differ sometimes as per region wise. Having said it, there is nothing much in a name, it is the dish that matters. But when some tags give you instant vision of the curry, like when we say koddel we know it is garlic seasoned and saying ambat brings to mind onion seasoning while gashi is mostly mustard and curry leaves seasoning.
** I will not run into details about Vali (Malabar Spinach) and Tingalavro (white beans) or about Bimbul (Tree sorrel fruit), I have included them all in previous recipes, and all you have to do is use search option. Repeating the same will bore all and that is not what we want, Do we?? I am providing one link at the bottom of this recipe, where in if any of you are not aware of the ingredients can check up on the pictures loaded there. Do go through that recipe, thought the changes are minute, it tastes awesome too. Bendi (Koddel) or Ambat are best relished with rice, though many of us South Indian prefer Red Boiled Rice (Ukdre sHeeta). But off course the same can be relished with roti too, in which case keep the consistency of the curry slightly thicker.
** Here is the simple preparation of "Tingalavro Vali Bimbula ghalnu Bendi (Koddel)/ White Bean Malabar Spinach Tree Sorrel Curry seasoned with Garlic" … My Style ….
** Soak 2 cups of Tingalavro/ white bean/ poonawala beans in plenty of water over night. Next morning rinse the tingalavro / white bean under running water, drain and put it in a pressure cooker pan.
** Wash and finely chop the leaves of Vali / Malabar Spinach/ Basale/ Mayalu and cut the tender stems into 3 inch sized pieces. You should have about 5 cups of chopped leaves and 2 cups of stems approximately. Rinse under running water, drain and add this on top of the tingalavro in pressure cooker pan.
** Add in 2-3 cups of water into the pressure cooker pan. Pressure cook on medium heat til it gives away 2-3 whistles. Remove from fire and let the pressure drop on its own. When cool and you are able to remove the lid, do so and pour the cooked vali-tingalavro into a large thick bottomed stainless steel vessel.
** Masala to be Ground : Grind 2 cups of freshly grated coconut (soyi/ nariyal) with and 8-10 Kashmiri Red Chilly (byadgi mirchi/ kumte mirsanga) with required amount of water to a very fine and thick paste. You can use cooked water from pressure cooker while grinding, which is what I always do.
** Note : Also 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.
** Remove ground paste and add to vali – tingalavro mixture in vessel along with 5-6 bimbul/ Tree Sorrel fruit cut into 3 pieces each horizontally after slicing off its edges. Add salt (namak/ meeta) to taste, add in water if necessary to bring to thick curry consistency and cook all on medium heat till it comes to a boil then lower and simmer till well done and the bimbul is cooked which hardly takes more than 5 minutes. Keep stirring in between to avoid it getting burnt at the bottom.
** For Seasoning/ Tempering/ Pannaka : Heat 1 tablsp of oil (tel/ tela) in a small pan, when hot lower the heat to medium and add in crushed 10-12 fresh garlic (losun/ lehsun) 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 Vali Bimbula ghalnu Bendi (Koddel)/ White Bean Malabar Spinach Tree Sorrel 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. 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 Bimbul/ Tree Sorrel Fruit” .....
** For “Recipes with Vali/ Malabar Spinach” .....
** For “Recipes with Tingalavro/ White Bean” .....
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