“Katpadi Bee (Bagado)- Kooka ghalnu Koddel/ Brown Bean- Chinese Potato Curry” … aromatic garlic seasoned koddel is one our favorite at home and with addition of kooka which is available in plenty now as is its in season, it tastes that much more tastier served with ukde sheetHa (red boiled rice) … Yummilicious …
** It's Koddel once again and I have written quite a lot about our favorite traditional GSB Konkani Saraswat Style dish “Koddel” which is garlic seasoned that writing anything more will only be repetition. There was just a cup of katpadi bee left to be finished off so prepared it with addition of kooka. For all those who would like read more on koddel dishes, kooka or katpadi bee, I will share common links to them at the bottom of this recipe, browsing through which you will find them all.
** Here is my recipe for “Katpadi Bee (Bagado)- Kooka ghalnu Koddel/ Brown Bean- Chinese Potato Curry” ... my style which I learnt from Amma …
** Ingredients :
Katpadi Bee/ Bagado/ Bagade/ Brown Bean : 1 cup
Kooka/ Koorka/ Chine Potato : 12- 15 (small sized)
Salt/ Namak/ Meeta : to taste
** For Masala to be Ground :
Coconut/ Soyi/ Nariyal : one heaped cup - freshly grated.
Kashmiri Red Chilly/ Kumte Mirsanga/ Byadgi Mirchi : 5-6
Tamarind/ Chinchama/ Imly : small marble sized ball
** For Tempering/ Seasoning/ Pannaka :
Oil/ Tel/ Tela : 1-2 tblsp
Garlic/ Losun/ Lehsun: 10-12 cloves medium sized.
** 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.
** About preparing Kooka/ Chinese Potato : Cleaning kooka/ chinese potato is the biggest task. I have changed my method of cleaning, but your can prepare it anyway that is suitable to you. Having said this, cleaning also depends upon the quality of the kooka available to you. In Mumbai, sometimes we get really good ones, that peel off easily while sometimes we don't. So I will add in a few methods of peeling of the skin and you may follow as per the variety you get using trial and error method.
** Method 1 : One way of peeling the outer skin is, You can either just use the potato peeler and peel the kookas/ Chinese potato using it.
** The Traditional Method : The other traditional way is to put kooka in a gunny bag (Ghoni) and tightly packing it and then banging/ hitting it on to a stone firmly while rotating the bag all round as you go through the method. This loosens the skin and most of it comes off. Just scrub it with both hands retaining it within the gunny bag to loosen it more. This method is not used much now, as it is difficult to access gunny bag as even rice has been started to come in plastic bags. If you have one, you can sure try this out, it works wonderfully. My mother used to make it this way and during childhood we used to loved doing it for her, the joy of banging it was fun and we really did enjoying banging around the gunny bag to loosen outer skin of kooka.
** My Method : I soak the required amount of kooka in plenty of water for about 5-10 mins, changing them a few times if they are too muddy. This loosens the dry mud that is sticking to the kooka. The I try loosening off the mud right there in the water by rubbing them between finger. Some kooka are well behaved and peel off easily, while some are stubborn and just don't listen making it difficult. So use the potato peeler and zap it comes out faster than when you run it on the drier one mentioned first.
** Important step of soaking in water once its peeled : It is very important to drop peeled kooka/ Chinese potato into water to prevent it getting discolored/ browned. So keep a bowl with plenty of water ready and drop the peeled kookas immediately into them. Once done, wash them in plenty of water, rinsing many times in fresh water and remember to keep it soaked in water until cooking time.
** Addition of Kooka/ Chinese Potato to this curry : After peeling the skin in any of the above mentioned method, wash it well in plenty of water and then cut it into 1 inch sized pieces depending upon the size of the kooka as they come in small and medium sizes. If large cut them into 2-3 pieces and if small you can retain them whole as it is which is what I have done here. Just follow your judgment and keep the cut pieces even sized.
** Add the prepared kooka/ Chinese potato, into a thick stainless steel vessel with water enough to cook them and cook on medium heat to bring to a boil, then lower the heat and cook until kooka is 80% cooked. Do keep an eye on the water level, do not add in excess at the same time there should be enough to cook. You can strain the bean pressure cooked water and use for cooking kooka if you do not want to prepare saar of the same too.
** Masala to be ground : Grind to a fine paste coconut with red chillies and tamarind with as little water as possible. You can use the brown bean cooked water for grinding the masala which is what I follow for most of my recipes.
** Note : You can add in any one of the veggies that imparts tartness/ tangy flavor to the curry like bimbul (tree sorrel fruit), ambado (hogplum) or karmbala (star fruit) if they are available. In which case plese do not add tamarind while grinding the masala. In Mumbai bimbul is not available while the other two are seasonal and I do add them if and when I get them. If you have access do add them on, it gives a lovely flavor to curry.
** Add cooked katpadi bee to the cooked kooka along with ground masala, salt to taste and mix well. Check out the thickness of the curry and add more water if necessary to bring to a thick gravy consistency. Bring all to a boil on medium heat stirring often to avoid getting burnt at bottom and even cooking. When cooked, lower the heat and simmer for 5-10 minutes while you go about preparing the seasoning to be added to the curry.
** For Tempering/ Seasoning/ Pannaka : Heat oil in a small kadai/ pan, when hot lower the heat to medium and add peeled or with peel slightly mashed/ crushed garlic cloves and fry until they turn slightly browned. Remove, pour over simmering curry, mix well, cover with a tight lid and keep it aside for 25-30 minutes. This enables garlic flavor to get infused properly in curry thereby imparting a lovely aroma.
** Note : You can peel the outer skin of garlic or leave it on for tempering. You have to crush the garlic slightly with a heavy weight if you keep the skin before adding it to oil. Traditionally garlic was never peeled as the skin imparts more flavor to curry. Now, some have started peeled and tempering them, you can follow any method you wish to and choice is entirely yours. I sometimes do, sometimes don’t. But recently I have stopped the peeling method as you can see in the main picture.
** “Katpadi Bee (Bagado)- Kooka ghalnu Koddel/ Brown Bean- Chinese Potato Curry” is done and ready to be served. Serve it hot with red boiled rice (ukde sheetHa) or any rice of your choice. If you do not prefer to eat rice, you can serve the curry with roti, chapathi, paratha, idly or dosa, appos or even mildly spiced rice dishes. Enjoy this delicious koddel/ curry with your family and friends and do give me a feedback if possible, it helps me in improving myself and doing that much more.
** Given below are a few common links to “Koddel, Kooka, Katpadi Bee and Bagado (Moth Beans)” recipes, that have been added on in blog. I have also included the “Kulith Saar” recipe link which is the same method of preparing saar with any cooked pulses water. You can browse through for more recipes for a proper knowledge of GSB Konkani Saraswat dishes, they are all healthy and tasty, do give it a try ….
https://gayathrifoodbytes.blogspot.com/2018/04/kulith-saaru-upkari-horse-gram-saar.html#more
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