Tuesday, August 2, 2011

Tingalavre Gashi (White beans Curry) ತಿಂಗಳವರೆ ಘಷಿ

Tingalavro/White beans is very popular among konkanis. My whole family is a big fan of this dish. The garlic seasoning makes it tastier.
White beans is a rich source of fat free protein and manganese. It is also rich in dietary fiber (reduces cholesterol) and highly helpful for diabetics. Check here for more information.

  • Tingalavre/White beans - 1 cup
  • Tender Jackfruit/ Potatoes/Suran- 1 cup
  • Grated Coconut, fresh/frozen- 1 cup
  • Tamarind- a small ball (gooseberry sized)
  • Roasted Dried Red chillies- 4-5
  • Oil- 2 Tbsp
  • Garlic pods- 4-5
  • Salt- To taste

Soak the white beans for 6-8 hours.

Cut tender jackfruit/suran/potatoes into medium pieces. I used tender jackfruit. Then cook the soaked white beans along with the vegetable in a cooker with sufficient water. Also add salt to taste (salt should be added during the process of cooking because white beans will not absorb salt, once it is cooked). 4 whistles is enough to cook the white beans/tingalavre.
To prepare the masala- grind the coconut along with red chillies and tamarind. Add little water while grinding. 
Now add this masala to the cooked white beans and bring it to a boil. Add water if required. Consistency of the gravy should be not too thick or watery.Once it starts boiling, cook it further for 5-7 minutes until the rawness of the masala goes off. Turn off the heat. For tempering/seasoning-heat oil and add crushed garlic to it.Fry until garlic turns pale brown. Add this to the white beans/tingalavre cooked in the coconut gravy. Mix well. Tingalavre Gashi is ready!!

Serve it hot. This dish goes well with rice, rotis, dosa or fresh rice noodles. Above measurement is for serving 3-4 people.

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