Teppal or Tirphal is called Sichuan pepper in English. It s a herb that has a unique and pungent aroma. The flavour is very strong. The outer black cover of the black coloured fruit is used mostly in Mangalorean and Goan cuisines.
Mangaloreans use this for coconut-based curries which is a substitute for garlic and hing in the seasoning. This is also used in fish curries.
Ingredients
1/2 cup alsande bee / lobhia/ black-eyed beans
1/2 cup kooka/ Chinese potato, peeled, washed and cut into cubes
5-6 teppal/ tirphal/ Sichuan pepper
3 tsp coconut oil
Salt to taste
For the masala:
3/4 cup grated coconut
Chickpea size tamarind
4 red chillies roasted in little oil
Grind these into a smooth paste and keep aside
Procedure
Soak beans in enough water for 4-5 hrs, cook in cooker with Chinese potato cubes, 1 cup water for 3-4 whistles or until it is cooked well
Take 2 tbsp water in a mortar along with teppal and crush it with a pestle till you get the aromatic white juice of teppal , discard the teppal and collect the juice in a bowl
Transfer the cooked beans,kooka in a broad vessel, add salt, ground masala and juice of teppal
Add water if needed and adjust the consistency of the curry according to your taste
Let it boil for 10 mins, add the coconut oil and turn off the flame
And your ghashi is ready to serve with rice.
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