Thingalavrya Phanna upkari ~ White Navy Beans Curry

I remember reading somewhere that cooking is not difficult,it is the variety in cooking and the decision making which is difficult.I agree cent percent.Majority of my time is spent in deciding "what to cook".Ajay,I should say,is of least help in this since he seldom asks me to make something,it is always--anything you like,or anything easy.Which is an even more difficult task!!


I have tried many times ,but in vain-to keep a menu planner for the week and cook accordingly.It just doesn't do the trick for me.Do you have a menu planner or more important,do you follow it?I would love to know!!


I came across this curry during my regular browsing on KAF on Facebook.I have mentioned before about this group where the members post unique Konkani dishes,as well as some innovative recipes.I have become an ardent follower of KAF since it helps to an extent in my menu planning.This is a different take on Thingalavrya Saung.Though both the dishes look familiar,the recipe is slightly tweaked in this one.A spicy and tangy curry,perfect with rice!

Thingalavrya Phanna Upkari
Recipe courtesy - Madhukantha Kamath on Konkani Amchi Food


Ingredients


Thingalavro/Navy beans - 1/2 cup,soaked for 4-6 hours or overnight
Onion - 1,finely chopped
Oil - 1 tbsp
Mustard seeds - 1/4 tsp
Red chilly - 1,broken into pieces
Green chilly - 1,chopped 
Curry leaves - 1 sprig
Tomato - 1,boiled for 5 minutes
Tamarind - a small pinch
Red chilly powder - 1/2 tbsp


Method


Cook the beans in a pressure cooker for 20-25 minutes till soft.
Make a paste of the boiled tomato and tamarind and keep aside.
In a kadai add oil and splutter mustard seeds.
Add both the chillies,curry leaves and onions and saute for 5 minutes or till the onions start browning.
Mix in the tomato-tamarind paste and red chilly powder and let it come to a boil.
Add the cooked beans and salt to taste.
Simmer for 10-12 minutes or till the curry starts thickening.
Serve with rice.