“Kali Tori~Gabbo~Ambado ghalnu Gashi/Black Pigeon Peas~Plantain Stem~Hogplum Curry” … A delicious dish loved by all amchies from Konkani Saraswat’s Cusine that taste simply fantastic when served with either ukde sheetHa (red boiled rice) or plain rice, you can also relish it with chapati … Yummilicious …
** I have already posted this dish in similar lines but with the addition of bamboo shoots and seasoned with garlic which is usually called koddel. Today I have added on plantain stem ie Gabbo as called in konani along with hogplums but with mustard~curry leaves seasoning. I prepared this dish for Vijaya Dashami Festive Thali, which is prepared in a sativik manner ie No onion~No Garlic Vegetarian dishes. Though personally I prefer always garlic seasoning to any kali tori / black pigeon peas dishes, this time round I prepared it on this day so that I could also post the same here for the benefit of all those who like to prepare dishes the satvik way. Again there are some of my friends, who have also stopped eating them for spiritual reasons. Well to each one their own, so here is a curry that can be seasoned either way.
** Again I would like to specify here that always cook the peas and once done add on some more water mix well and drain off this cooked water. Use it in the preparation of simple saar again with tempering of your choice, you can do so with garlic or mustard~curry leaves, you can also add tomatoes/kokum etc. for that khatta/tart taste and it tastes awesome. This time I have added tomatoes unlike last time when I had prepared it with kokum and addition of kudampali. Seasoning is also a matter of choice which you may do so as per your liking. I am sharing a common link at the bottom of this recipe to kali tori / black pigeon peas which includes all different types of saar and curries similar to this one I have posted before with minute difference on veggies or seasoning. Do check them and prepare any way your family likes and enjoy them with rice or roti.
** Here is the Recipe to both “Kali Tori~Gabbo~Ambado ghalnu Gashi/Black Pigeon Peas~Plantain Stem~ Hogplum Curry … My Satvik Style …..
** Soak 2 cups of Black Pigeon Peas / Kali Tori overnight or for 8-10 hours in plenty of water. Wash and rinse it well and put it in pressure cooker with enough water and pressure cook to 2 whistles on medium heat, lower the heat and let cook for 5 minutes and then remove from heat. The level of water in the pressure cooker should be at least about an inch above the peas in level in cooker. Allow the pressure in the cooker to fall on itself. Now both the peas and the cooked water in it for saar are actually ready to be used. Strain the cooked water / saar into a vessel and keep it aside for the preparation of saar. Add in the cooked strained pigeon peas into another separate vessel and keep this too read aside.
** Important Note about Saar : I usually pressure cook the peas early in the morning and keep it as it is in the pressure cooker for about 3-4 hours and then open the lid, add in 2-3 cups of water, mix well, leave aside for 10 minutes and then strain the cooked water. I have found that following this procedure gives a thick consistency saar and tastes too wonderful. You can strain off straight away if in hurry or use this method once to judge the same for yourself.
** Preparing the Plantain Stems / Gabbo : Cut and prepare the gabbo / plantain stem into small cubes as per the procedure mentioned on the link given at the bottom of this recipe. You will need about two cups of the chopped plantain stem pieces. Wash them well and keep them ready aside in water. The plantain stem should always be immersed in water immediately as you keep cutting it to prevent it turning grayish black. You can also put them in water and keep it in the fridge for later use, ie if you are going to cook it after a few hours or overnight if you need to cook it next day. It saves time.
** Put the prepared Gabbo / Plantain stem pieces in pressure cooker with water and cook to 2 whistles. Remove and allow the pressure to get released on it own. Once you are able to remove the lid add the cooked gabbo pieces to the kali tori in the vessel and keep both aside ready.
** Note : If you do not want to prepare the saar or have no liking for the same, there is no point in pressure cooking the peas and the plantain stems separately, I have done so coz. I wanted to prepare the saar. You can add both the washed plantain stems and the pigeon peas together into the pressure cooker and pressure cook them together with just about enough water ie. 1 inch above the ingredients and cook it. Also you can use the cooked water while grinding the masala and add it to the curry and use it off.
** Masala to be Ground : Add 1 heaped cup of freshly grated coconut into a mixer grinder along with 8-10 red kashmiri chillies and grind to a very fine paste. You should add a small marble sized pieced of tamarind while grinding if you are not adding in any other souring veggie to the curry. I have added on hogplum / ambado to the curry so I have not added any tamarind. (you can also add, bimbul, karmbal) to the curry, and if none of these are available add in the tamarind while grinding.
** Add the ground paste to the cooked pigeon peas and plantain stems in the vessel and mix well. Add 3-4 hogplum / ambado after slicing off the stem edge portion and mashing the same with a heavy weight stone or cutting them into 4 pieces lengthwise if they are tender. Add salt to taste and check the consistency of the gravy of the curry, if too thick add in some water. Bring to a boil on medium heat, stirring in between to avoid it getting burnt. Once it boil for 2-3 minutes, lower the heat and simmer till the hogplum / ambado is cooked and done.
** For Tempering : Heat 1 tblsp of coconut oil (you can use any edible oil) in a small pan, when hot add in 1 tsp of mustard seeds, when they begin to splutter add in 10-12 fresh curry leaves, fry for a minute and then pour it over the curry. Keep the curry aside covered for a good 20 minutes, for the flavors to seep in.
** “Kali Tori~Gabbo~Ambado ghalnu Gashi/Black Pigeon Peas~Plantain Stem~ Hogplum Curry” is done and ready to be served. This dish is best served with rice and we south Indian love the same with Red Boiled rice / Ukde SheetHa. However, you can relish the same with roti/ paratha in which case keep the curry slightly thicker in texture. Do try out this recipe and enjoy with your family and friends, you can also serve it with mildly flavored rice / pulav too, tastes awesome.
** I have included a common link below for the recipe of both curry and saar prepared out of Kali Tori / Black Pigeon Peas, you may go through the links in leisure and decide upon that which suits your family the best as per their liking and prepare the same. Do try out different options of the same with inclusion of different veggies and seasoning and enjoy them with your family and friends.
** Here is link to the Recipes …..
** Important Note : For detailed description on Gabbo / Plantain stem and its cutting method please go through the link given below, as I do not want to repeat the same again. There are detailed method and pictures included in that recipe which will be of use to you if you are newbie and are unaware of the same. Do excuse for the inconvenience, but I am sure you will agree there is no point in repeating the same in every recipe.
** Here is the link to the Recipe, just click on the same ….
No comments:
Post a Comment
Thanks.