Konkani Style Alasande Randayi Recipe-Black Eyed Beans and Yam Gravy
Rich coconut curry made with a perfect combination of black eyed peas and Yam with ground coconut masala.The curry is very tangy and sweet and yet rich and flavorsome because of the generous use of fresh coconut. Serve it along with a Sukka Sabzi and Crispy Dosa for a complete meal.
Konkani Style Alasande Randayi Recipe-Black Eyed Beans and Yam Gravy is a perfect combination to make a coconut based gravy. The curry is made with freshly ground spice mixture that are usual in the Konkani cuisine. The curry is very tangy and sweet and yet rich and flavorsome because of the generous use of fresh coconut.
“Alsande” in konkan means black eyed beans and “Randayi” refers to any water gravy that is prepared in konkan cuisine.
If you are looking for more Konkan recipes here are some:
- 1 cup Black Eyed Beans (Lobia) , Soaked for 2 hours in water
- 1 cup Elephant yam (Suran/Senai/Ratalu) , cut into small pieces
- 1 teaspoon Turmeric powder (Haldi)
- 1 tablespoon Jaggery
- Salt , to taste Ingredients to roast and grind
- 1 tablespoon Coriander (Dhania) Seeds
- 2 Dry Red Chilli
- 18 grams Tamarind
- 4 tablespoon Fresh coconut , grated To Temper
- 1 teaspoon Mustard seeds
- 1 sprig Curry leaves
- 1 pinch Asafoetida (hing)
- Sunflower Oil , for cooking
How to make Konkani Style Alasande Randayi Recipe-Black Eyed Beans and Yam Gravy
To begin making the Konkani Style Alasande Randayi Recipe, soak the beans and keep it ready.
Heat a small skillet, dry roast the coriander seeds and set aside in a mixer. Add the grated coconut, dry red chilies, and tamarind and grind it into a smooth mixture.
Heat a pressure cooker with oil, add the mustard seeds and allow it to crackle for 2 seconds and then add the curry leaves and hing.
Immediately add the paste that was ground, along with a teaspoon of turmeric powder and jaggery. Give it a saute for 2 minutes.
Later add the chopped yam along with black eyed peas, add salt and check for seasoning.
Close the lid and pressure cook for about 3 whistle until it is done. Switch off the heat and allow it to rest till all the pressure is released by itself.