Sprouted Black (Turtle) Beans
Source of Recipe
Shell
Recipe Introduction
(Bhajanichi Vatana Aamti)
Central to the cuisine of Konkan is the masala paste made of stir fried spices, onion and coconut. Bhajani, as this masala is called, is used in vegetarian as well as meat and chicken curries, which are eaten with rice and urad dal puris called 'vade'.
List of Ingredients
8 cloves
8 peppercorns
3 tomatoes, chopped finely
3 pieces of kokums (mangosteen)
2 large onions, sliced
1 large onion, chopped finely
2 cups grated fresh coconut
1 1/2 cups black peas, sprouted, cooked
1 cup coriander leaves, chopped
3 tbsp. oil
2 tbps. coriander seeds
1 1/2 tbsp chilli powder
1 tsp garam masala powder
1/2 tsp turmeric powder
1/2 tsp cumin seeds
salt to taste
Recipe
Heat 1 tsp oil and add peppercorns, cloves and coriander seeds. When they pop, add sliced onion. Brown. Add coconut gratings and brown the whole lot. Cool and grind to a fine paste, adding a little water as needed. Reserve. Heat remaining oil and add cumin seeds. When they crackle, add the chopped onion. Brown. Add tomatoes, sprouted peas and all the spice powders. Add salt and boil, mashing a few peas with the back of the ladle. Add ground paste and sufficient water to make enough gravy. Add the kokum pieces, stir and boil once.
Garnish with coriander leaves and serve with puris made of rice flour, or with rotis and onion slices
Tip. If you can't find kokum, use tamarind instead.
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