It is a real delight when one can lay one’s hands on fresh lentils. The curry is more flavourful than the version of it’s dried one. Today I have posted a traditional Konkani preparation using fresh Rajma/Kidney Beans which is seaaoned with garlic and where Chinese potato is used to enhance the taste of the Bendhi.
250 gms fresh Rajma (shelled)
25 tiny Kooka/ Chinese potato
Half of a coconut grated
6 roasted Byadgi chillies
4 roasted Guntur chillies
1 tsp Tamarind paste
2 tbsps of Coconut oil or oil of choice
15 garlic cloves gently crushed
Soak the fresh Rajma overnight. Pressure cook with salt to one whistle, lower heat and cook for five minutes. Keep aside. Wash the Chinese potato well. Pressure cook it for three whistles. Switch off. Allow to cool. Deskin the potatoes. Grind together the grated coconut, roasted red chillies and tamarind to a smooth paste. Tip the cooked Rajma, the Chinese potatoes and the masala into a vessel. Add water as required to make a gravy of pouring consistency. Boil well. Adjust salt. Heat oil in a pan. Drop in the crushed garlic and roast to a rich brown. Drop it into the boiling Bendhi. Boil for a couple of minutes, switch off, cover and allow to stand for fifteen minutes for the flavours to infuse before serving. Goes well with both Rice and Rotis.
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