Sunday, 16 November 2014
Tingalavare vaagu/ white bean spicy curry
Konkanis love tingalavre. TingaLavare or white beans is the most commonly used bean in the konkani cuisine. Normally this curry is prepared with potato and tomato. Today I tried an easy method with white bean. This dish is the favourite dish of everyone in my home. Same recipe can be tried with green peas also. Beans need to be soaked for 3 to 4 hours. It saves cooking time.
White bean/tingalavare 1 cup
red chilly powder 2tsp to 3tsp
red chilly 2
hing powder ¼ tsp
mustard seeds ½ tsp
curry leaves few
salt to taste
oil for cooking
soak white beans for 3 to 4 hours then pressure cook for 3 to 4 whistles.
Heat 3tsp of oil in kadai add mustard seeds, curry leaves, hing powder and broken red chilly fry for 1min. Then add chopped tomatoes fry till smashy then add red chilly powder fry for a min. Then add cooked beans and salt. Boil it for 5 to 10 min.
Tingavare vaagu ready to serve with rice and rasam.