"Alsande' Beeyeche Saar Upkari Losun panna galnu/Black Eyed Bean (Lobia Bean) Patla Bhaji with Garlic seasoning”.... simple saar type dish prepared using Black Eyed Bean/ Cow Peas/ Lobia/ Chawli by seasoning it with garlic ... tastes awesome 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; do try this healthy dish, tastes awesome ....
** Ingredients :
Black Eyed Bean/ Cow Peas/ Lobia/ Chawli : 3 cups
Green Chilly/ Tarni Mirsanga/ Hari Mirchi : 5-6
Salt/ Namak/ Meeta : to taste
** For Tempering/ Pannaka/ Tadka :
Coconut Oil/ Nariyal Tel/ Narlel Tela : 2 tblsp
Garlic/ Losun/ Lehsun : 8-10
** Soak Alsande Bee/ black eyed bean in plenty of water overnight or for minimum 6-8 hrs. Wash, rinse, drain off excess water and put in a pressure cooker with enough water. The water level should be about 1 inch above pulse level. 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 add the same into a thick bottomed vessel. Add 2-3 cups of water, salt to taste, green chillies slit lengthwise and bring to a boil on medium heat stirring often. Once you see bubbles appearing on the surface of the curry, lower the heat to minimum and let simmer for another 5-7 minutes. Remove from fire and keep aside.
** For Tempering/ Pannaka/ Tadka : Heat coconut oil/ Narlel tela in a small pan, when hot add the garlic with skin by crushing it a little bit with weight and fry until the color changes to light brown. Remove and pour this over the simmering curry and mix well. Remove and keep aside the saar- upkari covered to rest for about 15- 20 minutes. This helps in flavours of the garlic to be infused well with the curry.
** Note : You can also peel off the outer skin of the garlic and season it too, however, in GSB Konkani Saraswat Cuisine we usually crush the garlic retaining the skin which imparts more flavor to the curry. Again, its optional and you may follow your own method if desired. Addition of coconut oil too is not only healthy but flavourful too and we amchies are often partial to coconut be it in any form, you may use any.
** "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 steaming hot, similar to as you would serve dal along with rice and other dishes as per individual choice. Goes very well served 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.
** 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 …
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