Sunday, July 17, 2011
ALASANDE KAYEE PALYA
Alasande kayee/ long beans / karamani is a much favoured vegetable which appears in one form or another in a thaali meal / full plate meal served by almost all the restaurants in Karnataka. The tender long beans are used in cooking curries, sambar and masala gravies.
Alasande kayee / Long beans - 1/2 kg
Tur dal - 1/4 cup
Turmeric powder - 2 pinches
Cooking oil - 1 tbsp
Mustard seeds - 1/4 tsp
Black gram dal - 1/2 tsp
Bengal gram dal - 1/2 tsp
Red chilies - 2
Asafoetida - 1 pinch
Curry leaves - a few
Tamarind - one small marble size
Powdered jaggery - 1/2 tsp
Salt - 1/2 tsp
Fresh grated coconut - 4 tbsps
1. Pressure cook tur dal with a pinch of turmeric powder and allow it to cool.
2. Wash and string only the tender long beans and cut them into one inch pieces.
3. If you come across ripe beans separate them from the pods.
4. Cover the chopped vegetables and the ripe beans with just enough water and cook till tender adding a pinch of salt. This will retain the fresh green colour of the vegetable.
5. Soak tamarind in little warm water and extract a thick juice and keep aside.
6. Heat oil in a pan and add mustard seeds.
7. When the mustard seeds splutter add black gram dal and bengal gram dal and fry till golden in colour.
8. Decrease flame and add turmeric powder and asafoetida followed by broken red chillies.
9. Add curry leaves and then the cooked beans.
10.Stir well and add cooked tur dal, tamarind extract, jaggery powder and the remaining salt.
11. Blend well and cook till dry on low flame stirring frequently.
12. Switch off flame and mix in the fresh grated coconut.
Enjoy the hot tender and juicy alasande kayee palya with your favourite meal.