“Kirlailele Bagado- Magge- Bibbo- Bikkanda- Ambado ghalnu Ambata (Sprouted Brown Cow Peas- South Indian Cucumber- Cashew Nut- Jackfruit Seeds- Hogplum Curry)” … a delicious Curry from GSB Konkani Saraswat Cuisine; the taste of which get’s enhanced with the tempering of crisp fried onions ... tastes great served with Rice or Roti, however to me one of the best combo’s is served with steaming hot khotto (Idly in Jackfruit leaves baskets)… Yummilicious …
** I have often expressed my love for Ambat, a delicious curry from GSb Konkani Saraswat Cuisine prepared both in Veg or Non-Veg. That, evenly and crispyly browned onion tempering is what makes me go nostalgic with childhood memories of gone years. I prepare all sorts of combination in Ambat and relish it with hot steaming rice/ red boiled rice or with Khotto one of my favourite combo’s which Amchies will relate to.
** Bagado is brown cow peas similar to Matki but in larger size and when sprouted they really taste great specially prepared as ambat or koddel. I have shared similar recipe which I prepared with katpadi bee which is Bagado itself but much larger in size than this one (check pic. Shared) and is available in and around Katpadi, a place in Karnataka state as goes the name, You may check that recipe via. link shared.
** The recipe remains same as other ambat recipes shared before, it’s just the beans, which are different size. I have also added bikkanda (jackfruit seeds) which tastes great when added to curries. I will be sharing a common link at the bottom of this recipe where in you will find plenty of recipes with details and step by step pictures which may be helpful. Just browse through if you are new to GSB curries or if need be.
** Here is recipe to “Kirlailele Bagado- Magge- Bibbo- Bikkanda- Ambado ghalnu Ambata (Sprouted Brown Cow Peas- South Indian Cucumber- Cashew Nut- Jackfruit Seeds- Hogplum Curry)” … my style ...
** Ingredients :
Sprouted Bagado/ Brown Cow Peas/ Brown Chawli : 4- 5 cups
Magge/ South Indian Cucumber/ Southekayi : 12-15 pieces
Bibbo/ Cashew Nuts/ Kajjubi : 25- 30
Bikkanda/ Jackfruit Seeds : 10-12
Ambado/ Ambatekayi/ Hogplum : 3-4
Salt/ Namak/ Meeta : to taste
** Masala to be ground :
Oil/ Tel/ Tela : 1 tsp
Coconut/ soyi/ nariyal : 1 cup
Kashmiri Red Chillies/ Kumte Mirsanga/ Byadgi Mirchi : 8-10
Coriander Seeds/ Kothambari/ dhani : 2-3 tblsp
** Tempering/ Pannaka/ Tadka :
Coconut Oil/ Narlel Tela/ Nariyal Tel : 2-3 tblsp
Onion/ Piyavu/ Kanda : 2 large sized
** You will need about 4-5 cups of Sprouted Bagado (Bagade)/ Brown Cow Peas for this recipe. You can soak and prepare about 150 gms of the same which will give you the required amount of sprouts. Check the step by step method of sprouting if needed by the link given at the bottom of the recipe.
** Wash and cut the magge/ south Indain cucumber into 2 inch squares. I have added about 12-15 pieces for the curry. Retain the skin and remove the inner fleshy part with seeds. Wash, rinse and keep it aside ready.
** About addition of Cashew Nuts : Here you can use tarno bibbo/ tender cashew nut with skin or dry cashew nuts. Tender cashew nuts are seasonal around the month of May, however they are sun- dried and stored for year round use. Cashew nuts without skin are roasted ones those that are available in almost every store all round India and can be used easily in curries, sweets, snacks etc. you can use any desired/ available by soaking them for sometime. The skin (if using skinned one’s) has to be removed the next day while those without skin can be soaked in warm water for about 2 hours and the work is done faster. You are free to use any, I have used the skinned 25-30 cashew nuts.
** Remove the outer loose white skin off dry bikkanda/ jackfruit seeds and then either crush them with heavy stone/ weight or cut them into two pieces. If using frozen one’s just soak them in water for 15-20 minutes and follow the same method as mentioned for fresh one’s. I have used frozen bikkanda for this recipe.
** Note : I have already written an article giving full explanation of how to store bikkanda/ jackfruit seeds in freezer which last for over six months if proper care is taken. Sharing link at the bottom of this recipe, please go through the same.
** Wash, wipe and slice off the stem side edge of ambado/ hogplum. If they are tender you can slice them into 2-4 pieces vertically or slightly crush them with heavy weight and keep them ready aside. If using brine ones, remove the required number of ambado using clean spoon and soak them in water for 15-20 minutes changing water in between a few times. I have used fresh ones here as they are in season. Also Peel off the skin of the outer skin of the onions/ piyavu, chop them fine and keep ready.
** Note : I have already written an article giving full explanation of how to brine ambado/ hogplum and sharing link to the same at the bottom of this recipe. I would like to mention here that as they do not remain fresh in fridge for over a week, I prefer to brine them immediately on purchase and use them accordingly despite they being in season. You can also temporarily freeze them (one week) and use too.
** Add crushed bikkanda/ jackfruit seeds in a pressure cooker pan in a single layer. Top it with soaked- drained cashew nuts also layered evenly, then add the magge/ south Indian cucumber pieces spreading evenly on top. Now add about 2-3 cups of water (do not add excess) and pressure cook on medium heat for 2-3 whistles. Let the pressure fall on its own, when done, open the lid and keep it aside ready.
** Wash and rinse the sprouted bagado/ brown cow peas and add it into a thick wide vessel with enough water say just about level of the beans and cook on medium heat till the water comes to boil, now lower the heat and cook for 5-8 minutes or until they are done. Just check by crushing them between fingers to see if they are perfectly cooked, if they do not crush easily then further cook for another few minutes.
** Note : It is always best to cook sprouts on open heat and avoid pressure cooking as they tend to turn too soft/ mushy and my get overcooked on further cooking with masala which will spoil the taste of the curry. A little bit of the crunch of the sprouts should be retained for the curry to be enhanced in taste. Again, the larger variety of bagado is usually skinned ie the skin is removed when cooking for ambat as goes the traditional recipe, however, here as I have used slightly smaller size, I have retained the same. You can check out that curry if desired via. Shared link at the bottom of this recipe.
** Masala to be ground : Heat oil in a small pan and fry the coriander seeds, when they turn light reddish in color add in the red chillies and further fry for a few seconds. Remove and add them into a mixer grinder along with freshly grated coconut and grind all together to a fine paste adding just enough water.
** Add ground masala to cooked bagade/ brown cow peas in the vessel along with pressure cooked cashew nut- bikkanda and magge and mix all together adding sufficient water to bring to curry consistency. Add in handful of the finely chopped onions retaining the rest for tempering along with crushed ambado/ hogplum, salt to taste and bring all together to a boil on medium heat, stirring well in between to avoid curry being burnt. Lower the heat and let simmer while we prepare the tempering.
** For Tempering/ Pannaka/ Tadka : Heat 2-3 tblsp of oil in a small pan, add the retained finely chopped onion and fry them until they turn evenly brown in color. Remove immediately and pour over the simmering curry.
** Mix the curry well, check the consistency and if you find it too thick texture then add some water, mix well and bring it to a boil. When you see bubbles appearing on surface, remove from fire, cover with a tight lid and leave aside to rest for 15-20 minutes. This helps in infusing of the entire flavor along with the tempering into the curry.
** “Kirlailele Bagado-Magge- Bibbo- Bikkanda- Ambado ghalnu Ambata (Sprouted Brown Cow Peas- South Indian Cucumber- Cashew Nut- Jackfruit Seeds- Hogplum Curry)” is done and ready to be served. Usually this curry is served with rice during meals in Saraswat homes, however you can serve it with roti too. In my home sometimes I like to serve curries with khotto/ Idly steamed in jackfruit leaves during meals and it tastes awesome, you should give it a try, you serve ordinary idly or with dosa/ appo too, they all taste great in combo. Do prepare and enjoy with family and friends.
** For “Method of Sprouting Bean”, Please check link given below …
** Here is a similar curry link which I prepared with larger sized beans ….
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