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Tuesday, March 3, 2020

Alsande b / Black Eyed Beans with Poddale /Snake Gourd Ambat adding Kokam n Teppal

Alsande b / Black Eyed Beans with Poddale /Snake Gourd Ambat adding Kokam n Teppal 
  • Black eyed Bean/Alsande B -1/2 cup
  • Snake Gourd Pieces -1/2 cup
  • Kokam Petals -3 
  • Teppal -Sichuan  Pepper - 6 
  • Grated Coconut - 1 cup
  • Red chillies-3 to 4 ( Dont oil roast the dry red chillies ) 
  • Salt to taste 
  • Oil - 2 tsp 
Method
Wash n pressure cook black eyed bean for 4 to 5 whistles , or until cooked but not mushy 

Cook snake gourd Pieces in little water .

Wash kokam petals few times to remove any dirt .

Slight crush the teppal , remove seeds if any n soak in 1/4 th cup water for 1/2 an hour . 
.
Grind the grated coconut coconut along with red chillies to a smooth paste, then add the slightly crushed teppal along with water in which it was soaked n grind just for a  second...  

Add the ground paste to cooked snake gourd pieces and black eyed bean , add the kokam petals along with salt n boil well . Switch off n add oil n mix well  ..keep covered for  few minutes before  serving 

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