Saturday, February 6, 2010

Sprouted Desi Chori Beans Curry in Spicy Coconut Gravy (Kirla-ailey Bagde Aambat)

Kirla-ailey Bagde Aambat or Sprouted Desi Chori Beans in Spicy Coconut Gravy is an epic dish amongst Konkanis. The reason I term it as epic because this dish is one of its kind, the sprouting process takes around 4 days, which means it requires great deal of planning. The sprouts have to be peeled off the skin; this is a painstaking process and used to demand lot of "distribution of labor". In my house, each of us were given our share and we were supposed to peel off the skin so that the burden does not fall on one person. No wonder the dish tasted really well, after all it was hard work contributed from everyone!

Kirla-ailey Bagde or Chori Beans in Konkani implies Sprouted Beans; Kirla in GSB Konkani implies sprouts, hence sprouted Chori Beans. This is a local delicacy loved a lot by all my family members. Although its quite difficult to finish the sprouting and peeling process, the taste makes your forget all the hard work required for this dish. The beans can be found at Asian stores across US.

The first day once you soak the Bagde beans (konkani term for Desi Chori beans) in water for 8 hours till they swell up in size. Remove them from water, keep in a warm oven and leave for the night. Next day you would see the seeds swollen up, all plump and thick. Soak them again in water for 8 hours. During the night, drain the water and keep the Beans in a warm oven or on a warm stove top. Next day around you will notice long sprouts shooting out of the centre point of the bean. Keep them out for the day to allow the sprouting to complete. Before you begin use, keep them in water again for 3-4 hours for the skin to come off. Once ready to peel, drain water completely and peel them off the brown skin. Throw away the skin, retain the white plumpy bean. Some of them will not sprout and they are aptly termed as Chor Bagdo or the sproutless ones. I enjoy Garlic Usal with Goda Masala or Saaru with Garlic tadka of the sproutless ones. Both taste nice. Retain or discard Chor Bagdo as per choice. Discard the peeled skin. Cashew nuts and Onion seasoning provide the extra zing to the dish.

Preparation time: 120 minutes of peeling off the brown skin of Chori Beans
Cooking time: 45 minutes for curry

Desi Chori Beans or Bagdo - 2 cups
Onions (finely chopped) - 1/2 cup + 1/3 cup for garnishing
Cashew nuts (chopped) - 1/2 cup

For the Gravy -
Red Chillies - 3-4
Grated coconut - 1/2 cup
Tamarind pulp - 1 teaspoon
Salt - As per taste
Oil - For frying
Water - For gravy consistency

Boil the white beans which are peeled off the brown skin with onions in water good enough to soak the beans (approx. 1:1 ratio). Once cooked completely, grind the gravy ingredients and add to the curry. Add chopped cashew nuts bits as well. Bring to a boil and simmer of low flame for 10 minutes. Pour a seasoning of onions chopped, sauted and caramelised in oil on the curry. Serve hot with Urad-Rice dosa or plain white Rice.


  1. I love molake kalu... like the flavor of beans with coconut, very tasty.

  2. Love the addition of coconut..delicious!

  3. Missing the Bagde Aambat...looks very good here...lovely recipe and teh click is fab

  4. @ Madhu - Thanks. Yeah surprisingly though the gravy is same, the taste is radically different, I love the cashewnuts crunch.

    @ Parita - Thanks, coconut yummy!

    @ Supriya - I got one big packet from India, my cousin told me that she found it here in US as well.


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