“AlsandeBee- Kadgi- Kudampuli-Teppala ani Narlel Tela ghalnu Gashi (Lobia- Raw Jackfruit- Malabar Tamarind with Sichuan Pepper and Coconut Oil Curry)” … a delicious traditional curry from GSB Konkani Saraswat Cuisine … tastes best served with ukde sheetHa (red boiled rice)/ steamed rice … Yummilicious …
** Curries prepared using Sichuan Pepper/ Teppal is quite a common in GSB Konkani Saraswat Community especially in and around Goa. It has a unique taste that has to be learnt to enjoy when served hot with ukde sheetHa (red boiled rice) or steamed rice as sometimes initially it is not loved for its taste.
** I have included plenty of recipes prepared using Sichuan pepper/ teppal to which I will share a common link at the bottom of this recipe. Those posts include plenty of information which you may browse through if need be as I there is no point in repeating the same all over again here. Do excuse for the inconvenience if any.
** I must mention that raw jackfruit tastes best when it comes to inclusion of Sichuan pepper to the curry and here I have used the same with alsandeBee/ cowpeas/ lobia and it tastes fantastic. This is one combination often prepared and relished by GSB community when raw jackfruit is in season. Do try it, tastes wonderful.
** Here is my recipe for “AlsandeBee- Kadgi- Kudampuli-Teppala ani Narlel Tela ghalnu Gashi (Lobia- Raw Jackfruit- Malabar Tamarind with Sichuan Pepper and Coconut Oil Curry” … my style which I learnt from my Amma …
** Ingredients :
AlandeBee/ Black Eye Cowpeas/ Lobia/ Chawli : 1 cup
Kadgi/ Raw Jackfruit/ Kaccha Phanas : 300 gms (around 15 pieces of 2 inches in size)
Kudampuli/ Malabar Tamarind : 5-6
Coconut Oil/ Nariyal Tel/ Narlel Tela : 1-2 tblsp
Salt/ Namak/ Meeta : to taste
** For Masala to be Ground :
Coconut/ Soyi/ Nariyal : 1 cup freshly grated
Kashmiri Red Chilly/ Kumte Mirsanga/ Byadgi Mirchi : 8-10
** Sichuan Pepper/ Teppal : 10-12 (depending upon its flavor)
** Check details to Sichuan Pepper below ..
** A little bit about Addition of Sichuan Pepper/ teppal to curries :
The addition of teppal/ sichuan pepper depends upon how much aromatic it is. If too strong in flavor, use less and vice versa. The older the shelf life of teppal the less aromatic it becomes and you may have to add in more while newly dried once are more aromatic and you may need to add in less. In addition, it depends again upon individual liking, as some prefer lightly flavored dish while some prefer it with stronger smell. So use your judgment while adding in teppal to be precise. With experience, you will learn to adjust the same. Also, remember to snip off the stem and discard the center black seed from teppal before grinding or using the same.
**Again Sichuan Pepper/ Teppal can be used via 2 methods ... You may choose any method that suits you or is convenient :
1) Is to add them to ground masala towards the end and grind to a smooth paste along with masalas and grind and use in the curry. It is also used while frying ingredients and added to masala while grinding. However, here you really need to grind it very fine or else it is very unpleasant to eat if small pieces are left over without being ground.
2) The other method is to grind the teppal/ sichuan pepper separately in water and then sieve it. Use the sieved water while grinding the masala, which is the most followed method. In fact I follow this method unless I forget to prepare it priory.
** I have mentioned both methods of addition that can be used in addition of teppal, you may choose that which is suitable to you. Once again, I repeat the stem and the inner black seed within teppal should be discarded while using in any recipe.
** Wash and soak AlandeBee/ Black Eye Cowpeas/ Lobia in plenty of water. Drain water, rinse well with plenty of water and add it into a pressure cooker pan with enough water, say about 2 inches above the level of alsandebee and pressure cook on medium heat to 2-3 whistles. Keep it aside for the pressure to fall on its own. Open the lid and check if cooked and if not then cook further to 1-2 whistle until done.
** 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. Wash in plenty of water. In Mumbai the vegetable seller gives us all sliced and cut into huge chunks, all we need to do is cut them into required sized pieces at home. So if you are unable to understand I suggest you watch any relative or friend when they cut them for visual learning. You will need about 12-15 of cut and cleaned pieces.
** Add the pressure cooked AlsandeBee into a thick bottomed vessel. Now wash and add the cut raw jackfruit/ kadgi into the pressure cooker pan with one cup of water and cook just one whistle only on medium heat. Here you can drain and add the same alsandebee cooked water for cooking which is what I do. Keep it aside and let rest for 5 minutes, open the lid releasing the pressure within if any and add the cooked kadgi to alsandebee in the vessel and keep it aside ready while we go ahead to grind masala.
** Add required number of teppal/ sichuan pepper (after removing inner seed) into mixer grinder and grind using pulse mode a few time to crush it to powder. Add some water and grind well for a few minutes, remove and put it all in a bowl adding ½ cup water and allow to rest for 15 minutes, after which you can strain it through a fine sieve, collect Sichuan pepper water and add it to the ingredients in the vessel.
** Masala to be Ground : Add fresh grated coconut into mixer grinder along with red kashmiri chillies and grind to a very fine paste. You can use the cooked water for grinding the masala if there is any which is what I usually do. Do not add excess water while grinding as it is necessary to keep the masala thick and smooth. (Remember to add tamarind only if NOT adding any tart flavoured veggies/ fruit to the curry, I have not added as I will be adding kudampuli/ malabar tamarind to the curry).
** Note : For preparation of curry you can use any one of tart tasting fruit/ veggie mentioned like, bimbul (tree sorrel fruit), ambado (Hog Plum), karmbala (carmbola/ starfruit), ambuli (raw mango), harvo tomato (raw- green tomato), dried kokum, kudampuli etc. as is available region wise. In case you do not have access to any one of them or they are not available or again, if you do not want to use them then for any reason, do not worry, you can add a small marble sized piece of tamarind (chinchama/ Imly) while grinding masala which is followed in GSB Konkani Saraswat Cuisine.
** Now add ground masala to the cooked alsandebbe- raw jackfruit- teppal water in the vessel and mix well. Add required amount of water to bring to a desired gravy consistency and mix well adding salt to taste. Wash well the sun dried kudampuli/ malabar tamarind and add to the curry and bring all together to a rolling boil on medium heat stirring well in between to avoid being burnt and to enable even cooking.
** Once you see bubbles appearing on surface, lower the heat and simmer for another 5-10 minutes remembering to stir well in between. Lastly add in the coconut oil as it is, mix well and let cook further for another 2-3 minutes. Remove, cover and keep it aside for the flavours to be infused well into the curry. On resting if you find the gravy has thickened, then add some hot water, mix well and it is ready to be served.
** “AlsandeBee- Kadgi- Kudampuli-Teppala ani Narlel Tela ghalnu Gashi (Lobia- Raw Jackfruit- Malabar Tamarind with Sichuan Pepper and Coconut Oil Curry” is done and ready to be served. Tastes best served with ukde sheetHa (red boiled rice) or steamed rice or any other rice or mildly spiced rice preferred. It also tastes great served with dosa, Idly, oondi, shevai, appo etc. a combo my late Aanu (father) loved. Do try out this simple, yet aromatic curry and enjoy with your family and friends.
** Sharing below a common link to dishes prepared using “Sichuan Pepper/ Teppal”, please browse through for more information and combos ….
** 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 ….
** Sharing common link to “AlsandeBee/ CowPeas" 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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