“Kirlailele Bagade Upkari (Sprouted Brown Cow Peas Stir Fry/ Laal Chawlichi Bhaji)” … a simple side dish/ upkari/ bhaji from GSB Konkani Saraswat Cuisine, prepared with sprouts that tastes best served during meals with rice/ chapati/ or for breakfast with poori/ dosa or pova- chutney … Yummilicious …
** I have shared plenty of upkari/ bhaji/ stir fry with veggies, pulses, sprouts, leafy greens often and most of them are prepared in our traditional GSB Konkani Saraswat method. ie they are all simple with a tempering of spices and garnish of freshly grated coconut. Most of the upkari/ bhaji are prepared in similar pattern with minute differences. Here I have used medium sized brown cow peas sprouts and they really taste wonderful.
** Usually this types of upkari/ bhaji prepared with sprouted pulses are often served during breakfast with either pova chutney, poori or roti etc. They all taste great, but my favorite combo is with well puffed hot poories or with roti, they taste awesome. I have shared similar dishes before in my blog here, to which I am sharing a common link, please browse through in leisure and try that of your family preference.
** About Red (Brown) Bagado/ cowpeas, these are available only in small size in my vicinity, however the larger sized are available in Mangalore stores and I do purchase them if and when I visit they are available. However, this time hubby found these in Kerala stores and though they were of medium size he purchased the same and I was pleasantly surprised to see them well sprouted turning quite large in size.
** Without running into details let me share this bhaji recipe which is similar to most of the sprouts recipe shared before. These beans being slightly sweetish in taste need addition of a little bit of extra spice to make it a perfect balance. Do try it, if these red/ brown-eyed cow peas/ beans are available in your vicinity, if not you can use the white ones too, sure to taste lovely either way, check for more options in Blog.
** Here is my simple recipe for “Kirlailele Bagade Upkari (Sprouted Brown Cow Peas Stir Fry/ Laal Chawlichi Bhaji)” … My Style ......
** I have used about 3 cups (approximately) of kirlailele bagado/ sprouted brown cow peas for this recipe. You may use as per your requirement depending upon the number of servings you need. 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 3 cups of kirlailele bagado/ sprouted brown cow peas 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.
** In a thick bottomed kadai add in 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 70% done only.
** Note : If desired you can add peeled diced potato/ sweet potato/ raw banana to this bhaji, you will find many such options in the blog. Just add them when the sprouts are cooked to 50% for perfect outcome, rest recipe is same.
** For Tempering/ Pannaka/ Tadka : Heat 2 tblsp coconut oil (narlel tel/ narlela 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 and fry for a few seconds. Immediately pour it over the cooking sprouts and toss well.
** Add 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 until dry and done. Lastly, garnish with 2-3 tblsp of freshly grated soyi (nariyal/ coconut) gratings, mix well, cook for another 2-3 minutes covered on low heat and its done.
** Note : There should be no trace of water when the upkari/ bhaji/ stir fry is done, so be careful while adding the same. You can keep some hot water as and when required only to avoid addition of excess, this really helps. If the bagado is cook and then is still a little bit of water, don’t worry, just raise the heat when 90% and cook on high heat stirring often to avoid it being burnt or stuck to the kadai/ pan.
** “Kirlailele Bagade Upkari (Sprouted Brown Cow Peas Stir Fry/ Laal Chawlichi 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 …
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