Tori Bendi

         Tori means Pigeon Peas.Normally bendi is a coconut based curry with garlic seasoning.But this is a unique bendi without coconut and garlic.Yes ! you read it right.I learnt this from my late mother in law.In this curry seasonal veggies like kirlu (tender brined bamboo shoots),Bikkand (jackseeds) etc are used.
Lets learn about its preparation today.

Ingredients :-

  1. Black Tori (pigeon peas) – 1 cup
  2. Mixed vegetable like Magge (coloured cucumber),Suran(elephant foot yam), Batato(potato) ,Keerlu (tender brined bamboo shoots) ,Bikkand(Jack fruit seeds), –  Chopped  – 1 cup 
  3. Tamarind – lemon size or you can use brined mango pieces/bimbul or ambado(hog plum)
  4. Red Chillies – 8 nos
  5. Salt to taste.
  6. Hing – 1 tsp
  7. Raw Coconut Oil – 1-2 tsp 
Method:-
                                    Cook Tori till soft for 4-5 whistles in cooker.

 Add the above vegetables to it and cook again for a whistle or 2 till the veggies cook
Take a tablespoon of cooked tori when its cool and grind along with Red chillies and tamarind.If hog plum/bimbli or brined mango is used then skip tamarind while grinding.
 
Add this ground paste to the cooked tori and vegetables,check for salt and add if necessary(remember bamboo shoot has salt) and enough water according to the thickness you require
Boil the curry well and in this stage add hing powder or paste diluted in water.Also add 2-3 drops of coconut oil.Serve hot with rice.

Note:1.when using brined mango and brined bamboo shoots check for salt in the curry and add only if necessary.
2.Tori can be soaked the previous night for fast cooking.
3.If you feel the bamboo shoots has more salt can put them in water the previous day  or before 2 hrs of preparing the curry.
4.Use  raw coconut oil only while seasoning the curry.

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