Konkani Pindi Chole

I’m in love with coastal food these days, and more than that in love with the idea of using coconut in the curry. This recipe is a twist in a way where punjabi meets coastal region. This recipe is a combination of huge number of spices, and requires some preparation in advance.

Ingredients

Kabuli chole (one cup, soaked overnight)
coconut milk (one cup)
1 large onion (finely chopped)
2 tomato (finely chopped)
4 large red chillies (soaked for 20 minutes, and then turned into paste)
garlic ( 5-6 cloves, chopped finely)
ginger (chopped finely, about the same quantity as garlic)
whole spices
1. black pepper (5)
2. clove (3)
3. badi elaichi (1)
4. bay leaf
5. javitri (1-2)
6. star anise (1-2)
7. jeera (1 spoon)
8. ratanjot (1 spoon)
9. whole corriander seeds (2 spoon)
10. cinnamon stick (1 small)
salt

Step 1 Advance preparation

Kabuli chole or chane Soak them in water for about 8-12 hours in advance

Coconut Milk If you have coconut milk handy, good. Otherwise, you can create your own, by churning and sifting fresh coconut.

Red Chilly paste Soak red chilies in water for 20 minutes. Drain the water and make a good paste in a food processor.

whole spice mix Take all the whole spices, and toss them on a heated pan, for about 2-3 minutes, till you start getting smoke from them. Now pound them with hand.

Step 2 Cooking

In a pressure cooker, heat about 10 spoon oil.
now add in the chopped onion, garlic and ginger, stir till golden brown.
throw in the powdered spices and red chilly paste. Stir well.
Now add in finely chopped tomatoes.
Add 1 teaspoon salt at this stage. This will help tomatoes release all the water and in cooking.
keep stirring till you get a consistent paste.
Now add in chole. Stir them well.
Add coconut milk. Add some water so that chole are well covered, anf the liquid level is about 1 cm above.
Cover the lid, and give about 5 whistles, or till they are cooked.
I made dry chole, but if you want red curry (thai style) just add some more water and coconut milk.