Konkani Style Alasande Randayi Recipe-Black Eyed Beans and Yam Gravy

Konkani Style Alasande Randayi Recipe-Black Eyed Beans and Yam Gravy is a perfect combination to make a coconut based gravy. The curry is made with freshly ground spice mixture that are usual in the Konkani cuisine. The curry is very tangy and sweet and yet rich and flavorsome because of the generous use of fresh coconut.  Black Eyed Beans (Lobia), Elephant yam (Suran/Senai/Ratalu), Turmeric powder (Haldi), Jaggery, Salt, Coriander (Dhania) Seeds, Dry Red Chilli, Tamarind, Fresh coconut, Mustard seeds (Rai/ Kadugu), Curry leaves, Asafoetida (hing), Oil   1 cup Black Eyed Beans (Lobia) , Soaked for 2 hours in water 1 cup Elephant yam (Suran/Senai/Ratalu) , cut into small pieces 1 teaspoon Turmeric powder (Haldi) 1 tablespoon Jaggery Salt , to taste Ingredients to roast and grind 1 tablespoon Coriander (Dhania) Seeds 2 Dry Red Chilli 18 grams Tamarind 4 tablespoon Fresh coconut , grated To Temper 1 teaspoon Mustard seeds (Rai/ Kadugu) 1 sprig Curry leaves 1 pinch Asafoetida (hing) Oil , for cooking     150   30     To begin making the Konkani Style Alasande Randayi Recipe, soak the beans and keep it ready.Heat a small skillet, dry roast the coriander seeds and set aside in a mixer. Add the grated coconut, dry red chilies, and tamarind and grind it into a smooth mixture.Heat a pressure cooker with oil, add the mustard seeds and allow it to crackle for 2 seconds and then add the curry leaves and hing.Immediately add the paste that was ground, along with a teaspoon of turmeric powder and jaggery. Give it a saute for 2 minutes.Later add the chopped yam along with black eyed peas, add salt and check for seasoning.Close the lid and pressure cook for about 3 whistle until it is done. Switch off the heat and allow it to rest till all the pressure is released by itself. Serve the Konkani Style Alasande Randayi Recipe along with Sukka and steamed rice or Homemade Crispy Ghee Roast Dosas.