“Alsande bee- Magge Saar Upkari (Black Eyed Bean- South Indian Cucumber Patla Bhaji/ Curry)” … Simple saar upkari a delicacy from Konkani Saraswat served with rice along with other side dishes … this dish tastes great when served steaming hot with rice or as soup and is awesome to relish during monsoon or winter … Yummilicious .....
** Saar Upkari is a simple dish prepared like soup consistency usually seasoned with garlic though at times it is done with mustard seeds and curry leaves too. The spices are only either red chillies or green chillies and at times both. This is usually served with rice, a thin saar consistency prepared with pulses and veggies too. Today I have prepared with Alsande Bee/ Cow Peas/ Black Eyed Bean along with Magge/ South Indian Cucumber and seasoned it with garlic along with red chillies. In all a very aromatic and delicious dish that should be served steaming hot with rice along with other dishes like bajo (fritter) etc. You can also serve the same hot like soup too for dinner. Sharing the recipe without running into much details, also sharing a common link to all dishes in similar lines at the bottom of this recipe, do browse through and try out that which appeals to you.
** Here is my simple recipe for “Alsande bee- Magge Saar Upkari (Black Eyed Bean- South Indian Cucumber Patla Bhaji/ Curry)” … My Style …
** Pick, wash one cup of “Alsande Bee/ Cow Peas/ Black Eyed Bean” and soak in plenty of water either overnight or at least for 6-8 hours. Soaking pulses is a must and they soften and double up in size and also turn out easier to digest.
** Cut the "Magge/ South Indian Cucumber/ Southekayi" into 1 inch sized pieces, retaining the outer skin. Remove the innermost seed and discard them or you can retain them and prepare thambuli or juice too as they are high in nutrients. You can use the search option and you will find those recipes. I have used about 20 pieces in all for this saar upkari.
** Once the black eyed beans are soaked well, rinse it again under running water and then put it in a pressure cooker along with adequate amount of water. The level of water should be about an inch above the level of beans. Wash the magge pieces and put them on a single layer even spread on top of the black eyed beans already added into the pressure cooker pan
** Cover and cook on medium heat to 2 whistles back to back. Remove from fire and keep it aside and let it cool down and let the pressure fall on its own. Then open the lid and check the ingredients if cooked, they will have cooked but if not put it back in medium heat and pressure cook for another whistle. Pour the cooked contents into a thick stainless steel vessel, add salt to taste, 2 cups of water, mix well and bring to a boil.
** For Tempering/ Seasoning : Heat 2 tsp of Coconut Oil (or any other edible oil), when hot add in 8-10 medium sized Garlic/ Losun/ Lehsun slightly crushed under weight. You can peel off the skin or retain the same too, it is your choice, I have retained the same as it is more flavorful. Fry till slightly color changes then add in 4-6 red chillies broken to pieces and fry for a few seconds and then pour it hot over the simmering saar upkari. Remove from fire and keep it aside covered for the flavors to get infused.
** “Alsande bee- Magge Saar Upkari (Black Eyed Bean- South Indian Cucumber Patla Bhaji/ Curry)” is done and ready to be served. This is a traditional Konkani Saraswat Saar Upkari prepared in various combinations with pulses and veggies or as it is too. This dish is usually served steaming hot with rice specially so during monsoon or winter when there is chill in the air and it is supposed to be very body warming. The garlic seasoning is very good for health too, so try out this dish and enjoy with your family. I served it with rice along with some pickle and piyava bajo (onion fritter/ kanda bajia) and it was a very satisfying meal.
** There are a few more “Saar Upkari” dishes already posted in the Blog, in various combination, which you can also browse through and try out if it appeals to you, sharing a common link to the same below….
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