Saarupkari is the one of the easiest Konkani dishes. This is a simple to make yet delicious. The seasoning can be of 2 varieties one is with mustard seeds and curry leaves and hing and One more is with Garlic. It is served with plain rice.
Tambdi Bee in Konkani means Rajma.I have posted a picture with Mustard seeds tadka/seasoning, having said that our favourite with garlic seasoning. I had made this on some auspicious day so NO GARLIC.
Rajma - 1 cup
Salt to taste
Green chilly -2 small
Asafoetida water-1 tsp or asafoetida powder
Coconut Oil-2 tsp *check notes
Dry red chillies- 2 or 3
Wash and soak rajma in water overnight or for at least 6 hours . Pressure cook them till completely cooked. ( do not overcook and make them mushy ).
In a vessel add the cooked Rajma along with salt and water and 2 green chillies. Add some more water and salt to taste and boil it till bubbles appear. ( adjust the consistency as required ) . Boil it for 5 more minutes.
Heat coconut oil add mustard seeds when they splutter add broken red chillies and curry leaves and temper over the Saarupkari. If using Garlic there is no need to add asafoetida in the Saarupkari.
Version 2 Seasoning :
In a pan add oil and when hot - add crushed garlic cloves and fry till they turn brown ,then add red chillies broken into two.
All Satvik people make it with Seasoning #1 i.e mustard seeds, curry leaves asafoetida, chilly