“Tingalavro- Matti Gulla- Batato ani Mashinga Sanga ghalnu Kolumbo/ White Beans- Green Brinjal- Potato- Drumstick Sambar” … Simple and delicious kolumbo from GSB Konkani Saraswat Cuisine prepared with white beans instead of tuvar/ tur dal along with veggies … tastes awesome when served with Rice or with Idly/ Dosa/ Roti too … Yummilicious ..…
** Kolumbo is a very famous dish prepared with lentils and veggies that is famous in GSB Konkani Saraswat Cuisine. Frankly sambar as known in southern parts of India and worldwide is a dish heard by almost everyone and I am sure atleast 80% of Indians must have relished it at some point of their life as it is always served with Idly/Dosa in restaurants. The dish is prepared usually grinding masala but can be easily prepared using good masala powder available too or prepared at home. I have posted the one with adding of prepared masala too, but I must confess I hardly prepare it that way nowadays. The grinding method falls necessary when you have larger family to feed and in my home for just the two of us, I find it not only a waste of food and time but also unnecessary work load. We get very good sambar powder over here owned by one of my hubby’s friend and after using it, I have never looked back and not even bothered to try preparing the same at home in bulk. To cut short I have used sambar masala powder here for this kolumbo and it tastes wonderful when prepared in the right way.
** Kolumbo is usually prepared with a base of cooked and mashed tuvar dal/ split pigeon peas, however the same can be prepared with any pulses or beans too. I have posted plenty options before in the blog, to which I am sharing a common link at the bottom of this recipe through which you can access and browse through the same. In this particular kolumbo, I have used tingalavro/ white beans that is usually available in southern stores throughout Mumbai and Matti Gulla a green brinjal available in Udupi district which we Konkani’s are fond of. I have enclosed a picture of the same for reference too. The other two veggies ie Drumstick and Potatoes though are common one’s are the always included in Kolumbo in my community as we find that not only does it enhance the taste of the dish but also somehow blends well and we just cannot imagine a dis without them. Do try out this variation of Kolumbo in your home, serve it with rice and relish the taste with family and friends. You can always add in any brinjal/ eggplant/ baingan if the green ones are not available in your vicinity.
** Here is my simple method of preparing “Tingalavro- Matti Gulla- Batato ani Mashinga Sanga ghalnu Kolumbo/ White Beans- Green Brinjal- Potato- Drumstick Sambar” … My Style …
** Ingredients :
Tingalavro/ White Beans : 1 cup
Potato/ Batata/ Aloo : 2 medium sized.
Matti Gulla/ Green Brinjal : 1 medium sized (you can use any brinjal of about 200 gms)
Drumstick / Shenga/ Mashinga Sanga : 1 large
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
Tamarind/ Imly/ Chinchama : small lemon sized ball
Salt to taste/ Meeta / Namak Swad Anusar
Coriander Leaves/ Kottambari Pallo/ Dhania : one handful finely chopped.
** For Seasoning/ Tempering :
Oil/ Tel : 3-4 tblsp
Mustard Seeds/ Rai/ Sasam : 1 tsp
Curry Leaves/ Kadipatta/ Karbevu : 10-12 fresh ones.
Hing / Asafoetida Powder : 1tsp (If adding powder only)
Sambar Powder : 3-4 tblsp (I used store bought)
** Pick, wash and soak Tingalavro/ White Beans in plenty of water for 6-8 hours or overnight. Drain off the water and rinse under running water and put it in a pressure cooker pan with enough water say an inch above the level of beans and pressure cook to 1 whistle. Keep this aside for the pressure to fall on its own.
** Meanwhile, peel off the skin of potatoes, cut them into 2 inch pieces and put them in water and keep aside for about 10-15 minutes. Soaking in water removes excess starch in the potatoes and also arrests the blackening of the same. Soak the tamarind in half a cup of hot water in a small vessel separately for 10-15 minutes and squeeze out its water and keep it ready.
**Open the pressure cooker lid, check the white bean, they will have been half cooked only, check water level and add in the potatoes in a single layer on top of the beans. Put the cooker back on fire and pressure cook again to 1 more whistle and keep aside for pressure to fall on its own. By this method both the white beans and the potatoes will be cooked just right.
** Slice off the edge portion, string the drumstick and cut them into 3-4 inch size in length. Wash and put it one cup of water in a large vessel and cook on medium heat. Meanwhile, slice off the edges of the matti gulla/ green brinjal and cut them also into the same size as potatoes (you can check the enclosed picture), wash them under running water and add to the vessel when the drumsticks have been half cooked.
** Now cook both the drumstick and the brinjal together till 80% done on low to medium heat. Once done, add in the pressure cooked beans and potatoes along with the cooked water and mix well. Now add in the prepared and kept tamarind water, salt to taste and the prepared hing water (if adding hing water) and mix well and keep simmering the curry.
** For Seasoning/ Tempering : Heat oil, when hot add in the mustard seeds, when it starts to splutter/ crackle, lower the heat and add the curry leaves, hing powder (if adding powder or else leave it out) and finally add Sambar Powder. Fry well, sprinkle some water if you find the masala getting burnt and then pour over the curry in the vessel.
** Bring all ingredients in the vessel to a rolling boil, adding on water again if necessary and stirring often to avoid it getting burnt at the bottom. Once the curry comes to a boil, lower the heat and simmer the curry for a good 15-20 minutes. Remove from fire and garnish the kolumbo with finely chopped coriander leaves, cover and leave aside for 30 minutes for the flavors to seep into the curry well.
** “Tingalavro- Matti Gulla- Batato ani Mashinga Sanga ghalnu Kolumbo/ White Beans- Green Brinjal- Potato- Drumstick Sambar” is done and ready to be served. Tastes awesome when served hot with rice along with some papads for accompaniment as that is the usual combo with which it is served. However you can also relish it with Idly, dosa, roti too and it tastes equally good. Do try out this version of Kolumbo it will definitely be loved by your family. Children love to eat potatoes while elders love to munch on the drumsticks, so do give it a try.
** Note : I am sure you have noticed that I first cooked the white beans to only one whistle and then added potatoes and took another whistle, this is so because, when you follow this method you get perfectly cooked bean and potato together. In case you are not adding potatoes then pressure cook the beans to 2-3 whistles and if you are using smaller sized cubes of potatoes then you need not pressure cook it but cook it along with the drumsticks too. In my home we like potatoes cuts to be larger in size so I follow this method.
** Note : If you do not have good sambar powder available in you vicinity or if you have a larger family then the inclusion of powder does not work well in case of Kolumbo. It is always better to add in fried and ground in masala with a little bit of coconut etc. which will give you a thick consistency and quantity while powder is suitable for nuclear families. I am sharing the link at the bottom of this recipe, for it, please check that out.
** Note : DO NOT ADD both Hing powder and Prepared Hing water to the curry even by mistake. It is either of the two or else it will be too strong and turn the curry slightly bitter. So be careful, as mentioned in the method of preparing the hing below we Konkani's follow that method but others can always follow the powder method successfully too.
** For Preparing of Hing / Asafoetida Water From Gummy Hing : 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. If you do not have the gummy hing, no issues, you can add hing / asafoetida powder in which case always add it into the hot oil while tempering to get a good aroma.
** Check out the link given below of “Tingalvro (White Bean) Kolumbo with Potato and Tomato”, it has step procedures which will help you understand the recipe better …
** Check out the link given below for “Kolumbo with addition of ground masala”, if you want to add that on ….
** Given below is a common link to all the “Kolumbo” recipes posted in the blog, do check out and try out those that you would like to relish ….
** 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.
** I am happy to inform you that I have also started a food group for by the name "KONKANI DELICACIES" which is over and year old, with about 23 K strong members. It is a pleasure to inform that you will find in the group many more recipes posted by our expert members and you too can share some of your own. The link to the group is posted on the left side of the blog page. Do join us in our culinary journey. I strongly believe in Sharing and always endorse that "Sharing Is Caring" Thank You.
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