Jive Tori Bendhi/Fresh Pigeon peas and Chinese potato gravy Recipe

Fresh Pigeon peas and Chinese potato are in season and the variety of dishes that the Konkani community of Mangalore makes from them are simply amazing!!! Posting a combination of both of them with an aromatic garlic seasoning. Best eaten with Rice.

Ingredients :

  • 100 gms shelled Pigeon peas
  • 12 tiny Chinese potatoes
  • 1/2 coconut grated
  • 10 roasted red chillies
  • 1tsp tamarind paste
  • 15 garlic cloves
  • Salt
  • 3 tbsps Coconut oil

Method :

Wash and pressure cook the Chinese potato to one whistle. Deskin and keep aside. Pressure cook the Pigeon peas too to one whistle with a little salt. Drop both the cooked peas and the Chinese potato into a vessel. Add salt and boil for five minutes. Grind the coconut, roasted red chillies and tamarind to a smooth paste. Add it to the vegetables and boil well. Lightly crush the garlic cloves taking care to keep them intact. Heat the coconut oil. Drop in the garlic and roast it to a rich golden brown. Pour the seasoning into the boiling Bendhi. Allow to boil for a couple of minutes. Keep it aside for half an hour for the flavours to infuse, before serving.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

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