"Alsande' Beeyeche Saar Upkari Losun panna galnu/Black Eyed Bean (Lobia Bean) Patla Bhaji with Garlic seasoning”.... A simple saar type dish prepared using Black Eyed Bean / Cow Peas / Lobia / Chawli by seasoning it with garlic ... tastes awesome when served with Rice along with other dishes .... Yummilicious ...
** Saar Upkari is a simple dish/patla bhaji prepared using pulses. This is a sort of patla bhaji seasoned either with Mustard Seeds- Hing/ Asafoetida- Curry leaves or with crushed Garlic. Green chillies are slit and added to make it spicier. So in all this is simple Dal sort of a dish that is served with rice along with other sides dishes for accompaniment. Sometimes veggies are added to the same depending upon the pulses used. We amchies prepare this when we do not prepare Dalitoy/ Spiced tuvar /tur dal for rice. Being rice eaters, we always have some sort dal prepared from pulses to be served with the rice as spicy gravy curries are usually served as side dishes. I have already posted this saar upkari which was seasoned with mustard seeds of which I will be sharing link at the bottom of this recipe for reference. For this one I have given the tadka/ seasoning of garlic which is the only difference while rest of the recipe remains same. I am repeating the recipe again for easier access. Do try it out and enjoy with your family and friends.
** Here is my simple recipe for "Alsande' Beeyeche Saar Upkari Losun panna galnu/ Black Eyed Bean (Lobia Bean) Patla Bhaji with Garlic seasoning” … My Style ....
** Soak 3 cups of Alsande Bee/ black eyed bean in plenty of water overnight or for minimum 6-8 hrs. Wash, rinse, drain off excess water and put it in a pressure cooker with enough water. The water level should be about 1 inch above the pulse level in the pressure cooker. Cover with the lid and pressure cook to 2-3 whistles on medium flame.
** Let the pressure drop on its own and once you are able to open the lid, uncover and let the steam pass off before you pour the same into a thick bottomed vessel. Add in another cup of water, salt to taste, 4-6 green chillies slit lengthwise and bring to a boil on medium heat. Let it simmer well for 5 minutes. Remove from fire and keep aside.
** For Tempering/Seasoning : Heat 1-2 tblsp of oil in a small pan, when hot add in 8-10 crushed garlic with skin and fry till the color changes slightly to light brown. Remove and pour this over the simmering curry. Remove the saar upkari and keep it covered aside for 20 minutes for the garlic flavor to get infused properly and it is done.
** "Alsande' Beeyeche Saar Upkari Losun panna galnu/Black Eyed Bean (Lobia Bean) Patla Bhaji with Garlic seasoning” is done and ready to be served. Serve saar upkari hot as a dal along with rice and some other dishes for accompaniment. Goes very well with sanna khotto, bhutti, sagle, patrado etc. Do try out simple saar upkari with different pulses to be served with rice instead of always serving dal and relish them with your family and friends.
** Note : You can also peel off the outer skin of the garlic and then season with the same. It is optional to retain the skin as per individual choice. In Konkani Saraswat Community, traditionally they used to retain the skin while crushing and then season with it, as it gives more aroma to the curry. The outer peels of the garlic are very aromatic, however you can choose either way you like it.
** For the recipe of "Alsande' Beeyeche Saar Upkari Karbev Sasam Panna /Black Eyed Bean (Lobia Bean) Patla Bhaji with Mustard Seeds Curry Leaves seasoning”, Please follow the link given below …
** An Earnest Request : There are many more recipes of different types in the blog. For all my Recipes, use the search option or the label section in the Blog. If you are still not able to find it or have a query, please leave a message in comment section or mail me the same. I will try my best to get back to you as soon as possible. Do try out various types of dishes included in the Blog and Enjoy them with your family and friends and do give me a feedback if possible.
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