Konkani Alsandya Bhajji

                                          Konkani Alsandya Bhajji

Konkani Alsandya Bhajji, a traditional dish made with black-eyed peas in a flavorful curry without coconut. It is a very easy and simple recipe  to cook. It can be called as Alsandya usal also.It can be eaten with sev also.  

 

Preparation time: 15 mins

Cooking time: 15 mins

Total time: 30 mins

Servings: 2-3 people

Ingredients:

• 1 cup black-eyed peas (alsande), soaked overnight and drained

• 1 cup grated coconut

• 2 onions, finely chopped

• 5-6 garlic cloves chopped

• 1 tomato medium, finely chopped

• ½  teaspoon turmeric powder

• 1 teaspoon red chili powder (adjust according to spice preference)

• 1 teaspoon Coriander powder

• ½ teaspoon jeera powder

• Salt to taste

• Coriander leaves, for garnish

• Oil for cooking

Instructions:

• 1. Soak the Alasande overnight and drain them. Pressure cook for only 2 whistles. 

• 2. Heat oil in a pan or kadai. Add  chopped onions, chopped garlic. Sauté until the onions turn translucent.

• 2. Add the chopped tomatoes and cook until they soften and release their juices.

• Add turmeric powder, red chili powder, coriander powder, jeera powder. Mix well.

• 3. Saute for some time. Add salt to taste. Add the cooked  black-eyed peas (alsande) to the pan. Mix well to coat them with the spices.

• 4. Pour water until the peas are well-covered. Bring it to a boil, then reduce the heat to medium-low and simmer. 

• 5. Once the peas are cooked, Add chopped fresh coriander leaves.

• Serve the Alsandya Bhajji hot with steamed rice or rotis.

Note: Alsandya bhajji is typically a mildly spiced curry, but you can adjust the spice levels according to your preference. If you prefer a thicker consistency, add less water. 

Enjoy your delicious Konkani Alsandya Bhajji!