White beans/ navy beans are called Tingalavaro in Konkani. This is a delicious kolumbo sambar that tastes awesome with rice, dosa, or roti. Tingalavaro is a bean that is very common in GSB / Konkani Saraswath houses. You can prepare a variety of dishes with these beans.
Ingredients
1/2 cup navy beans /tingalavro
2 drumsticks
2-3 tbsp cooked toor dal (optional)
1 cup madras cucumber cut into cubes
1 chopped tomato
Salt to taste
Chopped coriander leaves
for the masala paste:
2 tsp oil
3 tsp coriander seeds/daniya seeds
1 tsp jeera/ cumin seeds
4-5 methi/ fenugreek seeds
chanadal size hing/asafoetida
2 tsp chana dal
2 tsp urad dal
3-4 peppercorns
4-5 curry leaves
1/2tsp turmeric/Haldi
5 dry red chillies
Roast these ingredients on a low flame till it becomes brown, remove in a plate, and in the same pan roast 3 tbsp grated fresh coconut till brown
Grind all the above-roasted ingredients with little tamarind into a fine paste and keep aside
For the tempering:
4 tsp oil
2 tsp mustard
2 sprigs of curry leaves
Procedure
Cook navy beans with madras cucumber chunks, chopped tomato and chopped onion,1 cup water in the cooker
Cook drumsticks separately outside as it cooks very fast
Transfer the cooked beans, cucumber in a vessel add dal, masala paste as required, salt to taste, and water if required
Make it boil for 5 mins, add chopped coriander leaves
Temper with the mentioned ingredients and serve hot with hor rice and papad or any dosa, idli, or idiyappam.
You can store this masala in the freezer for 2-3 months and use it as and when it is needed
Comments