Alsande Usali
Alsande Usali is a popular Goan vegetarian dish made with locally produced small kidney beans.
Servings 4 People
Equipment
- Pressure cooker
- Kadai / wok
Ingredients
- 1/2 cup alsande / small kidney beans
- 1/4 cup grated coconut
- 1 tablespoon chopped coriander leaves
- 1 onion finely chopped
- 5 pods garlic minced
- 1/2 inch ginger minced
- 1/2 tablespoon mustard seeds
- 1/2 teaspoon powdered asafoetida
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon chilli powder
- 1/2 tablespoon coriander powder
- 2 tablespoon tamarind paste
- 1 teaspoon salt
- 8-10 curry leaves
- 2 red chillies break into 2 pieces
Instructions
- Soak the kidney beans/alsande overnight or for 6-8 hrs and later pressure cook for 5 whistles.
- In a kadai or pan, add 1 tablespoon oil.
- After oil gets heated, add mustard seeds.
- Once mustard seeds flutter, add asafoetida and dry red chillies.
- Fry a bit and add curry leaves.
- Add onion and fry till it turns pinkish. Add ginger and garlic and cook till raw smell of garlic goes away.
- Add turmeric powder, chilli powder, coriander powder and stir.
- Now add the pressure cooked alsande and stir.
- Mix tamarind paste and stir well.
- Add grated coconut and mix well.
- Add salt to taste and mix.
- Garnish with chopped coriander leaves
Notes
Tamarind paste can be obtained by soaking a handful of tamarind in water and later mashing it.