“Tarni TambadeBee- Harve Kele- Ambade Koddel (Fresh Rajma- Raw Banana- Hogplum Curry)” … fresh Rajma pods are in season now and here is our own delicious- aromatic dish from GSB Konkani Saraswat Cuisine prepared with addition of raw bananas and hogplum that are still in season … tastes best served with red boiled rice/ steamed rice/ roti/ chapathi during meals … Yummilicious …
** Fresh Rajma (Tarni tambadiBee) pods are available during winter and they taste lovely prepared in variety of dishes. Here I have prepared koddel, a curry based dish with garlic season which I have shared in plenty in various combination. This koddel I prepared in combo of fresh Rajma, Raw Banana and Hogplums. I have often mentioned that in GSB Konkani Saraswat Cuisine there are plenty of options in preparation of curries and while they look similar, the taste differs as per the inclusion of veggies.
** I have already written about hogplums which is a monsoon veggie and I will not run into details again here. I have shared common links at the bottom of this recipe which you may browse through in leisure, there are plenty of tips/ details in earlier recipes which you will find useful, so please read through if need be. Raw Banana’s are available all round the year and almost in all parts of the world, so that should not be an issue, however I have also shared other veggies which can be substituted if desired.
** Here is my recipe for “Tarni TambadeBee- Harve Kele- Ambade Koddel (Fresh Rajma- Raw Banana- Hogplum Curry)” … my style …
** Ingredients :
Tarni TambadiBee/ Fresh Rajma/ Red Beans : 500 gms.
Harve Kele/ Raw Banana : 1 large sized.
Ambado/ Hogplum : 2-3
Salt/ Namak/ Meeta : to taste.
** For Masala to be Ground :
Coconut/ Nariyal/ Narlel : 1 cup freshly grated
Kashmiri Red Chilly/ Kumte Mirsange/ Byadgi Mirchi : 5-6
** For Tempering/ Pannaka/ Tadka :
Coconut Oil/ Nariyal Tel/ Narlel Tela : 2 tblsp
Losun/ Lehsun/ Garlic : 8-10 cloves
** Peel fresh pods of Tarni Tambadi Bee/ fresh Rajma Bean (available during season only). Wash and add into pressure cooker pan along with enough water say about ½ inch above the level of rajma and pressure-cook on medium heat to 2 whistles. Let the pressure fall on its own, then remove and keep it aside ready.
** Peel the outer skin of Harve Kele/ Raw Banana as thinly as possible (use string method). Cut into roundels of about ¼ inch thickness, wash and add into pressure cooker pan with water (about ½ cup) and pressure cook on medium heat to one whistle only. Let rest for 3-4 minutes, then with the help of tongs release the pressure from the cooker pan. This is to avoid the raw bananas being over cooked.
** Wash, wipe dry hogplums (depending upon its sourness add more if required). Slice sides or smash with a weight and keep it ready aside. Separate the cloves of garlic and crush it with a weight and keep it aside ready for tempering.
** Note : The number of hogplum depends on its sourness, so do check and add accordingly as they differ in taste as per region.
** For Masala to be Ground : Add freshly grated coconut (nariyal/ soyi) into a mixer grinder along with dry red kashmiri chilly (byadgi mirchi/ kumte mirsanga) and grind to a thick and very fine paste with required amount of water. You can use the veggies cooked water for grinding the masala which is what we do.
** Note : If not using hogplum or any other tart flavored veggie in the curry then add a little bit of tamarind while grinding the masala.
** In a thick bottomed vessel add cooked rajma, raw bananas, crushed hogplums, ground masala and mix well. Add water to bring to required gravy consistency along with salt to taste and bring to a boil on medium heat. Keep stirring in between to avoid the gravy being burnt/ stuck to the bottom of the vessel.
** When you see bubbles appearing on the surface of the curry lower the heat to minimum and let simmer for 7-8 minutes or until the hogplums are cooked. Do not forget to stir the curry in between, it helps in even cooking. Let the curry simmer on low heat while we go ahead with garlic tempering for the curry.
** For Tempering/ Pannaka/ Tadka : Heat coconut oil in a small pan, when hot add crushed garlic and fry on medium heat until they are lightly browned, say about 3-4 minutes. Remove and pour this over the curry and mix well. Remove and keep it aside covered for 15-20 minutes for the flavors to be infused. On resting if the curry thickens up a lot then add some boiling water and mix well before serving.
** Note : You can also peel off the outer skin of the garlic and season it too, however, in GSB Konkani Saraswat Cuisine we usually crush the garlic retaining the skin which imparts more flavor to the curry. Again, its optional and you may follow your own method if desired. Addition of coconut oil too is not only healthy but flavourful too and we amchies are often partial to coconut be it in any form, you may use any.
** “Tarni TambadeBee- Harve Kele- Ambade Koddel (Fresh Rajma- Raw Banana- Hogplum Curry)” is done and ready to be served. Tastes best served with rice during meals along with some other dishes for accompaniment. Here, I have prepared the dish with fresh rajma beans available during winter season, however, in case of unavailability, you can always use sun- dried ones available all round the year. You will just need to soak them overnight/ 6-8 hours while rest of the method remains the same. Do try this garlic flavored aromatic curry from GSB cuisine and enjoy it with your friends and family, it's one of the tastiest curry that almost every amchi will vouch for.
** Veggies that can be Included : Any vegetables like Suran (Yam), Kooka (Chinese Potato), Kadgi (Raw Jackfruit), Keerlu (Bamboo Shoots), Batato (potato), Bikkanda (Jackfruit Seeds), Harve Kele (Raw Banana) etc can be added to the curry along with rajma. For the tart flavour you can add Bimbul (tree fruit sorrel), Karmbal (Star Fruit) or ambado (hogplum) etc. or just add tamarind while grinding the masala. I have shared same curry with different veggies elsewhere which you will find on browsing.
** Sharing a common link below for all “Koddel” recipes in the Blog, please browse and try that which appeals to you ….
** Sharing a common link below for all “Hogplum” recipes in the Blog, please browse and try that which appeals to you ….
** Sharing a common link below for all “Raw Banana” recipes in the Blog, please browse and try that which appeals to you ….
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