This is such a curry that doesn’t
necessarily need any accompaniment such as roti or rice but can be eaten by
itself which in Konkani we say ‘Bhurkavap’.
Here is the recipe.
Ingredients
1 Bunch of Vaalchi Bhaaji (Leafy
vegetable from Spinach family)
1 bowl
freshly grated coconut
1/4th
cup Toor dal
½
tsp turmeric powder
1 red
chilly (Canacona red chilly, Goan)
½ inch
Tamarind
1
medium-size Onion
Salt to
taste.
Water
as required for grinding
For
tempering
1 tsp
Mustard seeds
1/4th
tsp Asafetida powder or Shankar chaap
1 tbsp
Coconut oil
Papad
and Vadyo
Procedure
In a pressure cooker vessel, add
thoroughly washed and chopped Vaal chi bhaji, Chopped onion, washed and soaked
toor dal, salt, and pressure cook till 2 whistles on medium flame. Let it rest
for a few minutes until you open the cooker lid.
In a mixer jar, add the grated
coconut, turmeric powder, tamarind, red chilly, and grind to a thin paste using
the required amount of water.
In a heavy bottom pan heat some
coconut oil, fry the Papad and vadyo into it, and keep aside. In the same oil
add the mustard seeds and let it splutter. Add asafetida to it.
Add the pressure cooked vegetable
to it along with the ground coconut paste. Adjust the salt and water as
required. Let it come to a boil.
At this stage add the fried Papad
and vadyo to it.
This curry tastes amazing to be
eaten just as a curry without anything to accompany it so also can be had with
roti or rice.
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