Black eyed pea/Chavali, Suran coconut curry (Mangaloren dish) скачать в хорошем качестве

Black eyed pea/Chavali, Suran coconut curry (Mangaloren dish)

Coconut curry-Black Eyed pea/Chavali With Suran/Elephant foot yam (Mangaloren style) Ingredients & Method (Step-1) -1 cup Black eyed pea/chavali Soak for overnight or for 8 hours -250g Suran root/Elephant foot yam CLEAN & CHOP SURAN ROOT/ELEPHANT FOOT YAM -Don’t forget to grease your hands or wear gloves otherwise they may get itchy due to the yam’s skin. After chopping the suran either boil it immediately or soak in water with some salt and turmeric added else it will get oxidized and turn dark in colour. Suran is quite a hard vegetable so to chop it easily and perfectly its better to first make 1 inch thick slices from the whole suran and then you can easily peel the slices and chop it into medium pieces & set aside BOILING BLACK EYEED PEA & SURAN -After soaking black eye peas for 8 hours or for over night add fresh enough water and pressure cook, adding salt to taste, pressure cook over medium flame 2 whistles. -turn off the flame and allow pressure to reduce naturally. -open the lid using slotted spoon carefully transfer cooked Black Eyed pea/chavali to another dish and set aside -Use same boiled water now add cut Suran root/Elephant yam. Close the lid and cook over medium heat 1 whistle. Allow the pressure to reduce naturally. -Open the lid transfer & mix with black eye peas along with water and set aside (Step-2) COCONUT MASALA -1/2 cup shredded coconut -1/2 Medium onions sliced -4 small garlic -1” ginger -1 tbsp kaskas/poppy seeds -1/2 tsp cumin seeds -1 tbsp coriander seeds -1 tsp fennel seeds -1 tbsp dry shrimp toasted (non-veg (optional) it give amazing flavor to the curry) -Slightly toast above ingredients on very low flame until they are slightly brown & fragrant -Turn off the flame allow to cool -Now transfer above ingredients to masala grinder Now add -2 tbsp soaked tamarind pulp -2 tbsp baffat masala (any red meat Masala) -1/2 tsp garam masala -1/4 turmeric powder -salt to taste -add very little water and blend to a smooth thick paste & set aside -In a wide dish add cooked black eye peas/Chavali & Suran/Elephants yam with cooked water -Turn on the flame add coconut masala mix well bring to a boil simmer for 8 minutes turn off the flame -Seasoning-Tadka -2 spring curry leaves -2 tbsp mustard seeds -1/2 Medium onion slices -4 tbsp oil + 1 tbsp ghee -Heat oil add mustard seeds allow to pop, add sliced onion stir until nice & golden, turn off the flame add curry leaves. -Pour this seasoning over the coconut curry & stir -Now pour coconut milk turn on the flame one very low flame add 1/2 cup thick Thai coconut milk stir continuously for 2-3 minutes -Turn off the flame -Serve with hot steamed rice with papad, sendige & pickle (Rice used:premium Kolam Sandige-Sandige or vadam is made from basic ingredients like rice, wheat and sago, and flavoured with spices like cumin, asafoetida and chilli.)