“Kirlailele Matki- Keerlu- Ambade Gashi (Sprouted Moth Beans- Bamboo Shoots- Hogplum Curry)” … Gashi is a traditional medium spicy curry from GSB Konkani Saraswat Cuisine that needs no intro, almost everybody loves any sprouted gram curry prepared on several occasions with addition of seasonal veggies … for this curry I have used moth beans sprouts along with bamboo shoots and hogplum both of which are in season during monsoon … tastes awesome served with rice or as a side dish with roti, idly, dosa, etc. … Yummilicious …
** Gashi as mentioned in the tile above is a medium spicy curry most common in GSB Konkani Saraswat homes which I have shared in different combinations before. This curry being prepared without addition of garlic or onions is prepared on days of festive occasion when the usage of same is prohibited. This is the most sought after curry in southern parts of India especially in and around Mangalore in my community, prepared largely using whole green gram sprouts (kirlailele moong/ mung).
** Matki/ Moth Beans is hardly used in southern parts as the larger sized- freely available Bagado is the most favored one. However, in Mumbai, I found that sprouted moth beans were most used gram and I easily adapted these into our own Cuisine and they always turned out great. This time I have prepared gashi using the same combo which is normally used for moong and it tastes awesome served with rice. I am sharing a few links at the bottom which may be useful, so do browse through them.
** Both ambado (hogplums) and keerlu (bamboo shoots) are a favorite in my home and are available during monsoon. I also make it a point to brine (salt preserve) both of them to be used atleast for coming few months and you may do so if desired too, the link is shared at the bottom of this recipe. There are plenty of recipes using both hoplums and bamboo shoots shared in the blog both veg and non.veg which you can browse through using search option or label section. Do try them as and when possible.
** Here is my recipe for “Kirlailele Matki- Keerlu- Ambade Gashi (Sprouted Moth Beans- Bamboo Shoots- Hogplum Curry)” … my style …
** Ingredients :
Kirlaile Matki/ Moth Beans : 3-4 cups
Keerlu/ Bambaoo Shoots : 8-10 pieces
Ambado/ Hogplum : 3-4
Salt/ Namak/ Meeta : to taste.
** For Masala to be Ground :
Coconut/ Soyi/ Nariyal : one cup heaped freshly grated.
Kashmiri Red Chilly/ Kumte Mirsanga/ Byadgi Mirchi : 5-6
Cumin Seeds/ Jeera : 1 tsp
** For Tempering/ Seasoning/ Tadka/ Pannaka :
Mustard Seeds/ Sasam/ Rai : ½ to 1 tsp
Curry Leaves/ Kadipatta/ Karbevu : 10-12 fresh ones.
Coconut Oil/ Nariyal Tel/ Narlel Tela : 1-2 tblsp
** Note: I have used about 3-4 cups of sprouted matki/ moth beans for this curry, you may do so according to your requirement. This quantity if enough for about 4-5 members. Again the method of sprouting is mostly known to all, but again if you are a novice, then you should include them often in your meals as they are rich in proteins. I will be sharing a link at the bottom for the simple and common method used for sprouting of beans/ grams, do follow it if you need to know more tips etc.
** Note : I used brined Keerlu/ Bamboo shoots though fresh ones are in season now, as I wanted to finish off my brined stock so that I can store the new ones. You can use brined (mitta ghallele keerlu) or fresh one’s as per your availability. In case you are using brined ones, it is best to soak the required number of keerlu overnight in plenty of water and change the water once or twice in between so that the extra salt in it get dissolved into the water and it becomes less salty. For the new ones too soak it in water overnight or for few hours to remove the strong smell it has.
** Wash, wipe dry Ambado/ hogplums and slice sides or smash with a weight and Keep it aside ready. We will be using them later.
* Note : The number of Ambado/ Hogplum depends on its sourness, so do check and add accordingly as they differ in taste as per region.
** Add properly washed Brined or fresh Bamboo shoots/ Keerlu in a pressure cooker cut to required sized pieces along with one cup of water and pressure cook to 2-3 whistles on medium heat. Let pressure drop on its own and once you are able to remove the pressure cooker lid remove and keep it aside ready.
** For Masala to be Ground : Add freshly grated coconut, Red chillies and jeera into a mixer grinder and grind to a very fine paste using minimum water. You can use veggies cooked water while grinding the masala. Keep this ready.
** In a thick bottomed kadai, wash and add in the sprouted matki/ moth beans along with some water say to about an inch above the level of matki and cook on medium heat till it is 80% done, now add in the cooked bamboo shoots, the prepared and kept hogplum, ground masala , salt to taste and mix well.
** Note : Unlike for kirlailele mooga gashi (Sprouted green gram curry) where they are soaked after sprouting in plenty of water to enable in loosening of outer skin which is then picked and disposed, here it is not so. Sprouted Matki/ Moth Beans are used with skin in this curry without removing the outer skin.
** To the above check curry and add required amount of water to bring to a semi thick gravy consistency and mix well. Bring all together to a boil on medium heat stirring often in between until you see bubbles appearing on top. Lower the heat and simmer for 5-7 minutes/ till done. Remove and keep the curry aside when done.
** For Tempering/ Seasoning/ Pannaka : Heat coconut oil in a small pan, when hot add in mustard seeds, when they begin to splutter add curry leaves, fry for a few seconds and then pour it over curry. Cover curry with a lid and keep it aside for about 15 minutes for the flavors to infused well into the curry.
** Note : Addition of coconut oil for seasoning makes the curry aromatic and tastier. However, you can add any edible oil of your choice too.
** “Kirlailele Matki- Keerlu- Ambade Gashi (Sprouted Moth Beans- Bamboo Shoots- Hogplum Curry)” is done and ready to be served. Tastes best served hot with rice along with some side dishes like salad and upkari of your choice during lunch/ dinner time. If not fond of rice, you can serve it with roti/ parathas/ Idly/ dosa etc. too in which case do remember to keep the gravy texture slightly thicker. Try out this recipe and enjoy with family and friends and give me feedback if possible.
** Veggies that can be Included in preparing of Gashi: Any vegetables like Suran (Yam), Kooka (Chinese Potato), Raw Jackfruit, Jeevi Kadgi (Breadfruit), keerlu (Bamboo Shoots), batato (potato) can be added to the curry along with Sprouted Moong/ Veggies. You can add Bimbul (tree fruit sorrel), Karmbal (Star Fruit) or ambado (hogplum) for sourness or just plain tamarind while grinding the masala too. I have shared the same curry with different veggies elsewhere which you will find on browsing.
** Sharing links below to “Sprouting” and “Brine” methods along with a few common links to “Gashi” recipes and recipes that include “Ambado/ Hogplum”, “Bamboo Shoots/ Hogplum” and “Matki/ Moth Beans” for easy access to the same, you can also use search option with key words or label section … Thank You ….
No comments:
Post a Comment
Thanks.