"Sweet-n-Spicy Kirlailele Bagado- Kananga Upkari/ Sprouted Red-Eyed Beans- Sweet Bhaji" ... a simple side dish from GSB Konkani Saraswat Cuisine, that tastes best served during meals with rice/ chapati/ parathas/ roti/ or for breakfast with poori/ dosa or pova- chutney … Yummilicious …
** Chane Upkari prepared with whole Bengal Gram is a famous bhaji/ dish from GSB Konkani Saraswat Cuisine prepared almost in every home. Usually raw banana, yam, sweet potato or potato are added along with chano while preparing the bhaji. This dish is served during meals as a side dish or during breakfast with pova chutney another favorite combo of amchies. I shared this simple dish many times with different combos in the Blog, however this is the first time I am preparing it using bagado/ red-eyed beans.
** While the white ones are easily available, the large sized Red Bagado/ cowpeas/ lobia/ red- eyed beans are not available in Mumbai except in some Mangalore/ south Indian stores. That is the very reason why I make best use of them whenever I chance of getting them. Frankly, I had sprouted them to prepare ambat (with onions), but then realized today being Ekadashi we avoid onion-garlic- rice meals, so stored aside some and prepared simple upkari adding along some sweet potato to be served for lunchtime.
** Without running into details let me share this bhaji recipe that is best served with roti/ poori or poha chutney, off course you may try out your own combos too, I am sure it will all taste great. These beans being slightly sweetish in taste and prepared with addition of jaggery and extra dose of spice to make it a perfect balance and does taste great with addition of sweet potatoes. Try it, if these red-eyed beans are available in your vicinity, if not you can use the white ones too, sure to taste lovely either way.
** Here is my simple recipe for "Sweet-n-Spicy Kirlailele Bagado- Kananga Upkari/ Sprouted Red-Eyed Beans- Sweet Bhaji" …. My Style ......
** I have used about approximately 2- 2.5 cups of kirlailele bagao/ sprouted red-eyed beans for this recipe. You may use as per your requirement depending upon the number of servings. However, remember to soak, drain and sprout them before preparing the bhaji. The sprouting procedure takes about 48 hours or so, so you need to prepare it before hand. You can check out the method of sprouting with step by step pictures in the link shared at the bottom of this recipe.
** Rinse the sprouted 2- 2.5 cups of kirlailele bagao/ sprouted red-eyed beans in a colander and keep it aside ready.
** Note : This beans do not take much time in cooking, so there is no need of pressure cook the sprouts, which may soften it too much. So to be careful, just follow the method mentioned below for cooking them to perfection.
** Peel off the skin of two medium sized kananga/ sweet potato. Cut them into medium sized cubes and keep them soaked in water aside. Soaking the pieces immediately in water prevents them from turning blackish in color, so please do so. In all I have used about 3 to 3.5 cups of the cut sweet potato pieces.
** Note : You can make variations and keep the proportion of sweet potato and the sprouts to your individual preferences.
** In a thick bottomed kadai add the kirlailele bagado/ sprouted red-eyed beans and about one cup of water and bring to boil on high heat, mix well, lower the heat to minimum and cook till they are about 50% done only.
** Now add the cut sweet potato/ kananga pieces, a little bit of salt, mix well and let cook on medium heat for until you see bubbles. Lower the heat to minimum, cover and cook till both the sprouts and sweet potatoes are 80% done.
** Heat 2 tblsp oil (tel/ tela) in a small pan, when hot add 1 tsp mustard seeds (rai/ sasam), when they crackle add 5-6 red chilly (sukki mirsanga/ sukhi laal mirchi) cut to pieces, 8-10 fresh curry leaves (kadipatta/ karbevu), 1 tsp of hing (asafoetida) powder, ½ tsp of haldi (turmeric) powder. Fry them all for just a few seconds and then immediately pour it over the cooking upkari and toss well.
** Add about 1-2 tblsp of grated jaggery (gud/ goda), required amount of salt (namak/ meeta) to taste and mix well. Check and add water only if there is no trace of any water left. Lower the heat, cover and cook till dry and done. Lastly garnish with 2-3 tblsp of freshly grated soyi (nariyal/ coconut) gratings, mix well, cook for another minute, then remove from heat and keep aside covered for 10 minutes before serving.
** Note : The amount of addition of jaggery (gud/ goda) depends upon individual preference, you may increase/ decrease. In my home we prefer slightly less sweetened dishes, so I have added only 1 tblsp of jaggery grated.
** "Sweet-n-Spicy Kirlailele Bagado- Kananga Upkari/ Sprouted Red-Eyed Beans- Sweet Bhaji" is done and ready to be served. You can serve as side dish during meals with rice and other dishes or chapathi, roti etc. You can serve for breakfast with poha chutney, dosa or poori too. In my home we love it with either poori or chapathi for meals and with poha chutney if served for breakfast. Do try it, I am sure it will be liked by all, this is definitely a tummy filling dish that can be enjoyed to your preference.
** For “Method of Sprouting”, you can refer it out on the link shared below, the method is the same for all types of pulses/ beans etc …
** There are plenty of different types of recipes both Veg. and Non. Veg included in the Blog in different combinations and varieties especially the traditional ones from GSB Konkani Saraswat Cuisine. You may browse through them either using the search option or the label section on the left side of the blog.
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