Chawli Anik Nonche Ambya Ghassi / Red Cowpeas Curry (Konkani Recipe)

Black-eyed Red Cowpea is called Chawli and Salted Mango is called Nonche Ambo in Konkani.Chawli Anik Nonche Ambya Ghassi is a Konkani style coconut based Red Cowpeas curry adding Salted Mango. 

The following ingredients are needed to prepare the recipe.

Ingredients:-

Cowpeas (Chawli). -2 cup
Salted Mango.         -1 medium size
Salt.                         -to taste


For grinding the Coconut masala:-

Grated Coconut.  -1 cup
Dry Red chillies.   - 6
Turmeric powder. -1/4tsp


For Seasoning:-

Cooking oil.       -1tsp
Mustard seeds. -1tsp
Cumin seeds.    -1/2tsp
Curry leaves.     -1spring


Instructions:-

Wash and pressure cook Red Cowpeas (Chawli) for 2 whistles adding water just to immerse the Cowpeas and keep aside.

Chop the Salted Mango (Nonche Ambo) into small pieces and keep aside.

Grind the grated coconut, dry Red Chillies and Turmeric powder to a smooth paste adding little water and keep aside.


Method:-

In a cooking vessel add the cooked Red Cowpeas (Chawli), required Salt and a little bit of water and cook for 2 minutes on low flame.

Add the chopped Salted Mango pieces and cook with the cooked Cowpeas for 2 minutes till the Salted Mango pieces become soft.

Add the ground Coconut Masala paste and mix with the cooked Cowpeas and Salted Mango pieces. Boil and cook for a minute and switch off the flame.

Heat oil in a small pan  for seasoning and splutter Mustard seeds and saute well.

Add Cumin seeds and Curry leaves and saute well.

Switch off the flame and pour the above seasoning into the Curry in the cooking vessel

A tasty Konkani style Chawli Anik Nonche Ambya Ghassi / Red Cowpeas Curry is ready to serve with Rice.