Katpadi Bee (Brown Bean) Upkari/ Bhaji served with Poori.

“Katpadi Bee (Brown Bean) Upkari/ Bhaji” served with Poori … Katpadi is the name of a place near Udupi in Karnataka State, where these brown colored beans similar to bagado/ bagade are available … these are also close in nature to alsande bee (chawli/ black eyed bean/ cow pea) except for color … here is a simple hing flavored upkari that tastes awesome served with poori … Yummilicious …

** Katpadi Bee (Brown Bean) also sometimes referred to as Bagdo/ Bagade is a famous dried bean from Katpadi a place located near Udupi in Karnataka State. They are actually different beans but similar in looks being both brown skinned in color. Again, these are also close in nature to alsande bee (chawli/ black eyed bean/ cow pea) except for the color. As they are dehydrated beans they need to be soaked for about 6-8 hours or overnight and then pressure cooked to prepare into various dishes.

** A very tasty slightly sweet flavored bean that is famous among GSB Konkani Saraswats. Bendi/ Koddel a garlic flavored curry is prepared using these beans along with addition of any other veggies. They taste great when prepared with inclusion of keerlu (bamboo shoots), kadgi (raw jackfruit) etc. too. The beans can be also be sprouted, skin removed and “Ambata” with addition of bibbo (cashew nuts) and magge (south Indian cucumber), seasoned with onions is another famous dish prepared using them.

** Simple upkari (bhaji) or saar upkari (patla bhaji) is also prepared using just red chillies and either garlic or hing for seasoning. Here I have prepared simple upkari/ bhaji with hing flavor and it tastes awesome served as side dish with poori or pova chutney another Konkani hit combo of the too often served in homes in and around Mangalore to Udupi. If these are available in your vicinity or you can buy them through any source do try out these recipes, I am sure they will be loved by all in your home.

** Here is my simple recipe for “Katpadi Bee (Brown Bean) Upkari/ Bhaji” ….

** Pick, clean, wash and soak 2 cups of Katpadi Bee (Bown Bean) in plenty of water for 6-8 hours or overnight. Drain off the water, rinse well under running water and then add them into a pressure cooker pan along with sufficient water say to the level of one inch above the beans and pressure cook to 2 whistles on medium flame. Remove and keep it aside to cool down and the pressure within to fall on its own.

** Let the pressure drop by itself and when done remove the lid and check out if the beans are cooked, usually they do get perfectly cooked, if not you can cook the same to another whistle again. Drain off the cooked water and keep them separate, you can use the excess cooked water in preparing saar etc. or just season it with pepper powder and salt and drink as an appetizer, in my home we love it that way.

** Note : If you want the upkari/ bhaji to be dry as shown in the picture then you need to separate it from the excess cooked water, however if you want to keep the texture mushy like that of saar upkari you can cook it further along with water and mash a little bit and season and serve it, that also tastes great. There are plenty of saar upkari reference in blog which you can browse through and try out the same too.

** Heat about 1 tblsp of coconut oil (nariyal tel/ narlel tela) or any edible oil you desire in a thick bottomed kadai. When hot add 1 tsp of mustard seeds (sasam/ rai), when it begins to splutter, lower the heat and add in a large pinch say about ¼ tsp of hing (asafoetida) powder along with 4-5 dry red chillies (byadgi mirchi/ kumte mirsanga) and 5-6 fresh curry leaves (kadipatta/ karbevu) and fry for a few seconds.

** Now add in the pressure cooked katpadi bee (brown bean) and mix well. Remember to separate the cooked water for dry textured bhaji. Add salt (namak/ meeta) to taste and if needed add little bit of cooked water, cover and cook on low heat for 5-7 minutes, stirring in between a few times. Lastly add 2-3 tblsp of freshly grated coconut (soyi/ nariyal), mix well, cover and cook for another 3-4 minutes and it’s done.

** “Katpadi Bee (Brown Bean) Upkari/ Bhaji” is done and ready to be served. This one is a dry upkari/ bhaji that tastes best served with either poori or pova chutney both of which are famous combos in Saraswat homes. However, you can also serve it as upkari with rice along with other dishes or roti too. We relished it with poori for lunch as during Saturdays it is NO onion- garlic- rice meals for us at home, it was just fantastic.

** There are many more different types of pulses and dried beans upkari/ bhaji blogged before which you may either use search option or go via labeled categories for more details and choice in preparation of different dishes. There are also many more traditional Konkani Saraswat dishes that are not only healthy but tasty and easy to cook too, do try out various options and enjoy a good healthy lifestyle.

** I am sure you all know how to prepare poori, however if desired, you may browse through the link shared below for recipe to prepare perfect poori .... 

https://gayathrifoodbytes.blogspot.com/2015/07/perfect-poori.html#more