Saarupkari is the easiest konkani curry you can whip up.This is a simple to make yet delicious dish seasoned with garlic and chillies.It is served with plain rice.
This is the best way to introduce pulses in your daily menu as this requires very less effort to prepare and is healthy too.The bean when slightly overcooked becomes soft and mushy and makes a good broth.This curry can be prepared the same way with moong,kulith,black/white channa,alsande bee (lobia)Thingalavare etc…
- Rajma – 1/2 cup Soaked overnight
- Coloured Cucumber (magge)- 1 bowl chopped into big chunks
- Red chillies – 2 to 3 nos
- Garlic – 5 to 6 cloves
- Salt to taste
- Oil – 1 tbsp for seasoning
- Wash and soak the bean overnight and next day morning cook it in a cooker with enough water till soft.
- Cook cucumber separately and add to the bean.
- Add some more water and salt to taste and boil it till bubbles appear.
- In a pan add oil and when hot – add crushed garlic cloves and fry till they turn brown ,then add red chillies broken into two.
- Add this seasoning to the boiling curry and switch off.Cover with a lid immediately.
- Serve along with plain rice after 5 minutes so that the flavours soak in .
- For faster cooking its always better to soak the pulses overnight.
- If you forgot to soak then cook it along with a tsp of coconut oil and some salt and pressure cook. Or you can add the beans into hot boiling water , cover and leave for half an hour . Then pressure cook as usual.
- Crush the garlic before adding to the oil , otherwise there are chances of garlic spluttering around.
- Quantity of red chillies and water can be adjusted according to the taste and requirement.
- On satvik days garlic can be replaced with mustard and curry leaves.
- If you want this to be a two in one curry then remove the water separately from the bean add cooked cucumber to the saaru and proceed with the seasoning.
- Similarly give seasoning to the bean without saaru and add a tbsp of coconut to it.