Monday, November 29, 2010

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


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


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.


  1. sonizI agree here too i think more time in thinking what to cook.
    But these days it is easier as Shyama is in college and sunday I make three dishes so that she can take with her and I keep for us too :-) but then whole friday morning before going for grocerry shopping i am going on think what to make .
    Love the curry :-)

  2. Divya, Love your blog. Your upkari looks delicious.
    Please collect your award from Veggie flavours.

  3. if i plan for a week i never follow,..but if its for a day then i do follow,.;-)

  4. Delicious and wonderful looking curry..

  5. I love this bean very much(they look cute ),my MIL always buys a small pack of this and makes sundal with it,but this gravy sounds awesome,nice and simple!

  6. Yumm!! Reminds me of baked beans!!

  7. What u say is entirely very true Divya, its so tough to decide what to cook, specially with hubbies who say 'anything'(mine says the same too!!) And the amount of recipes swimming in my head make my head reel and sometimes I end up cooking nothing, lol!! Indecision, you see..:-).

    Yummy curry here, love this sort of stuff, specially in winters..

  8. I love tingalavro in any form div.. but aaji kaali makka khallari problem jatta :P
    Lovely version will try it once m done with all!!!
    I too had a menu planner for a month vch i seriously followed but then on i never planned :D

  9. thats a great curry...I mostly make ghugni with this but like this idea better. very well presented as always.
    thanks for your interest in Arusuvai. please send me your e mail id.

  10. never cooked with these beans, but it looks super yummy !!!

  11. Curry looks delicious, just need a bowl of hot rice to finish it.

  12. Hi Divya .....i made this today so wanted to say how it came out exactly the way you have mentioned...
    Also i would like to take this opportunity to tell that yours is one blog that i can depend on always coz so far none of the ones i have tried out have come out bad as in it turns out just as you have mentioned.


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