Konkani Style Alasande Randayi Recipe-Black Eyed Beans and Yam Gravy
Konkani Style Alasande Randayi Recipe-Black Eyed Beans and Yam Gravy is a perfect combination to make a coconut based gravy. The curry is made with freshly ground spice mixture that are usual in the Konkani cuisine. The curry is very tangy and sweet and yet rich and flavorsome because of the generous use of fresh coconut.
Ingredients
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1 cup Black Eyed Beans (Lobia)
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Soaked for 2 hours in water
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1 cup Elephant yam (Suran/Senai/Ratalu)
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cut into small pieces
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1 teaspoon Turmeric powder (Haldi)
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1 tablespoon Jaggery
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Salt
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to taste
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Ingredients to roast and grind
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1 tablespoon Coriander (Dhania) Seeds
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2 Dry Red Chilli
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18 grams Tamarind
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4 tablespoon Fresh coconut
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grated
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To Temper
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1 teaspoon Mustard seeds (Rai/ Kadugu)
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1 sprig Curry leaves
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1 pinch Asafoetida (hing)
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Oil
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for cooking
Instructions
Step 1
To begin making the Konkani Style Alasande Randayi Recipe, soak the beans and keep it ready
Step 2
Heat a small skillet, dry roast the coriander seeds and set aside in a mixer
Step 3
Add the grated coconut, dry red chilies, and tamarind and grind it into a smooth mixture
Step 4
Heat a pressure cooker with oil, add the mustard seeds and allow it to crackle for 2 seconds and then add the curry leaves and hing
Step 5
Immediately add the paste that was ground, along with a teaspoon of turmeric powder and jaggery
Step 6
Give it a saute for 2 minutes
Step 7
Later add the chopped yam along with black eyed peas, add salt and check for seasoning
Step 8
Close the lid and pressure cook for about 3 whistle until it is done
Step 9
Switch off the heat and allow it to rest till all the pressure is released by itself
Step 10
Serve the Konkani Style Alasande Randayi Recipe along with Sukka and steamed rice or Homemade Crispy Ghee Roast Dosas