“Katpadi Bee (Bagado)- Kadgi Gashi/ Brown Bean- Raw Jackfruit Curry” … Katpadi is the name of a place near Udupi in Karnataka State, where these brown beans similar to moth beans are available in plenty … here is a simple medium spiced curry from GSB Konkani Saraswat Cuisine that tastes awesome served with rice … 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 or gashi with mustard- curry leaves seasoning 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), kooka (Chinese potato) etc. too. The beans can be also be sprouted and prepared into ambat (curry with garlic seasoning) which I have shared before.
** Simple upkari (bhaji) or saar upkari (patla bhaji) is also prepared using just red chillies and either garlic or hing for seasoning which is also shared before in this blog. Today being festive day, I did not want to prepare koddel as we avoid garlic- onions, so opted for gashi (curry) with addition of kadgi/ raw jackfruit as they are available in plenty now. 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 (Bagado)-Kadgi Gashi/ Brown Bean- Raw Jackfruit Curry” … which I learnt from my Amma ….
** Ingredients :
Katpadi Bee/ Bagado/ Bagade/ Brown Bean : 1 cup
Kadgi/ Raw Jackfruit/ Kacha Phanas : 12- 15 (2 inch sized triangular pieces)
Salt/ Namak/ Meeta : to taste
** For Masala to be Ground :
Coconut/ Soyi/ Nariyal : one heaped cup - freshly grated.
Red Chilly/ Guntur Mirsanga/ Byadgi Mirchi : 5-6
Tamarind/ Chinchama/ Imly : small marble sized ball
** For Tempering/ Seasoning/ Pannaka :
Mustard Seeds/ Sasam/ Rai : ½ to 1 tsp
Curry Leaves/ Kadipatta/ Karbevu : 10-12 fresh ones.
Oil/ Tel/ Tela : 1-2 tblsp
** Wash and soak katpadi bee (brown bean) in plenty of water for 6-8 hours or overnight. Drain off water, rinse well and add into a pressure cooker pan along with sufficient water say to the level of one inch above the beans and pressure cook to 1-2 whistles on medium flame. Remove and keep it aside to cool down and the pressure within to fall on its own.
** Open and check out if the beans are cooked, usually they do get perfectly cooked, if not you can cook to another whistle again. Drain off the cooked water and keep it separately aside. You can either use it to grind the masala or cook the remaining veggies or in preparing saar as shared elsewhere to which I am sharing a link at the bottom of this recipe.
** Now to cut the raw jackfruit : Remove outside spiny skin with the help of a sharp knife of the raw jackfruit. You should oil the knife a bit to avoid the stickiness being stuck to the knife. The center white pith has to be removed also. Cut into triangular shaped pieces. You will need about 12-15 pieces. Rinse under running water and keep aside.
** Now add the jackfruit pieces in a pressure cooker pan with water, you can use the beans cooked water here after straining or add in fresh water in case you want to prepare saar with the same. Note that the level of water added should be the same as jackfruit pieces in pressure cooker. Now pressure cook to one whistle on medium heat.
** Remove and keep the pressure cooker aside and let cool for about 5-7 minutes, then release the pressure from cooker by lifting the weight with the help of tongs carefully until the air within is released completely. Open the lid and leave uncovered to arrest further cooking to avoid the raw jackfruit getting over cooked which will spoil the curry, so be careful.
** Note : If you are not aware of the above pressure release method of cooking which needs a little bit of practice and also one needs to be very careful with, you can cook the raw jackfruit pieces in vessel with addition of water too till 90% done.
** For Masala to be Ground : Add coconut, red chillies and tamarind into a mixer grinder and grind to a very fine paste with little bit of water. You can use the veggies cooked water for grinding masala, which is what most of us do as it curtails the usage of extra water thereby helping in keeping the consistency of the gravy as required.
** Add ground masala, cooked bean and kadgi in a vessel along with salt to taste and mix well. Check consistency and add water to bring to a semi thick gravy consistency. Bring to boil on medium heat stirring in between till you see bubbles appearing on top, then lower the heat to minimum and simmer for 5-7 minutes while we prepare the seasoning.
** For Tempering/ Seasoning/ Pannaka : Heat oil in a small pan, when hot add mustard seeds, when it begins to crackle add in the curry leaves, fry for a few seconds and then pour it over curry. Cover the curry with a lid and keep it aside for 15-20 minutes for the flavors to be infused well into the curry before it is ready to be served.
** “Katpadi Bee (Bagado)-Kadgi Gashi/ Brown Bean- Raw Jackfruit Curry” is done and ready to be served. Tastes best served with rice along with other dishes for lunch/ dinner, but can be served with roti too. Though this particular curry is prepared with brown bean from Katpadi a place near Udupi hence the name katpadi bee, you can use any beans or moth bean similar to the same. Do try out this recipe and enjoy with family and friends.
** 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 also tasty and easy to cook too, do try out various options and enjoy a good healthy lifestyle for yourself and your family.
** You can check out on the other recipes shared before using “Katpadi Bee/ Brown Bean” using the lin shared below ….
** Sharing common link to “Gashi” dishes shared in the blog both Veg and Non.Veg. which also includes the various mix and match of mooga gashi too, please check through link shared below for the same and try out that which is suitable to you and your family ….
** Sharing common link to “Kadgi/ Raw Jackfruit” dishes shared in the blog both which includes various mix and match of ingredients, please check through link shared below for the same and try out that which is suitable to you and your family ….
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