Goan Red Rice, Beans Foogath and Konkani Solkadi

Ingredients

• 500 g French Beans (Trimmed and chopped into 1/2-inch pieces)
• 2 tbsp Coconut Oil
• 1 tsp Mustard Seeds
• 1 tsp Urad Dal (Optional, for crunch)
• 10 pcs Curry Leaves
• 1 medium Onion (Finely chopped)
• 2 pcs Green Chilies (Slit lengthwise)
• 0.5 tsp Turmeric Powder
• 0.5 cup Fresh Grated Coconut
• 0.75 tsp Salt (Or to taste)
• 0.5 tsp Sugar (Optional, balances flavors)
• 0.25 cup Water (For steaming)

Instructions

1. 1

   Prep the Vegetables: Wash the French beans thoroughly. Trim the ends and chop them into uniform 1/2-inch pieces. Finely chop the onion and slit the green chilies lengthwise.

2. 2

   Prepare the Tempering (Tadka): Heat coconut oil in a wide pan or kadai over medium heat. Once the oil is hot, add the mustard seeds and allow them to splutter completely, which takes about 30-40 seconds.

3. 3

   Sauté Aromatics: Add the urad dal (if using) and sauté for 30 seconds until it turns a light golden brown. Immediately add the curry leaves and slit green chilies, and sauté for another 15-20 seconds until fragrant.

4. 4

   Cook the Onions: Add the finely chopped onion to the pan. Sauté for 3-4 minutes, stirring occasionally, until the onions become soft and translucent.

5. 5

   Cook the Beans: Add the chopped beans, turmeric powder, and salt. Mix everything well to ensure the beans are evenly coated with the spices. Sprinkle 1/4 cup of water over the beans to create steam.

6. 6

   Steam to Perfection: Cover the pan with a lid and reduce the heat to low-medium. Cook for 8-10 minutes, or until the beans are tender but still have a slight crunch. Stir once or twice in between to prevent sticking.

7. 7

   Finish with Coconut: Remove the lid and add the fresh grated coconut and sugar (if using). Mix gently and cook uncovered for 2 more minutes, allowing any excess moisture to evaporate. Adjust salt if needed.

Ingredients

• 10 pieces Kokum (Dried)
• 1 cup Fresh Coconut (Tightly packed, freshly grated)
• 3 cup Warm Water (Divided for soaking and blending)
• 2 pieces Green Chilli (Adjust to taste)
• 0.5 inch piece Ginger (Peeled)
• 2 pieces Garlic Cloves (Optional, for a pungent flavor)
• 0.75 tsp Salt (Or to taste)
• 0.5 tsp Sugar (Optional, to balance the tanginess)
• 1 tsp Coconut Oil (For tempering)
• 0.5 tsp Mustard Seeds
• 0.25 tsp Hing (Asafoetida)
• 6 pieces Curry Leaves
• 2 tbsp Coriander Leaves (Finely chopped, for garnish)

Instructions

1. 1

   Prepare the Kokum Extract: In a bowl, soak the dried kokum pieces in 1 cup of warm water for 20-30 minutes. Once softened, squeeze the kokum with your hands to release all its essence into the water. Strain this liquid into a large mixing bowl and discard the squeezed kokum solids.

2. 2

   Prepare the Coconut Milk Base: In a blender, combine the freshly grated coconut, green chillies, ginger, and optional garlic cloves. Add 1 cup of warm water.

3. 3

   Blend and Extract Thick Milk: Blend the coconut mixture on high for 1-2 minutes until it forms a smooth, thick paste. Place a fine-mesh sieve or a muslin cloth over the bowl containing the kokum extract and pour the coconut paste into it. Press down firmly on the pulp to extract all the thick, creamy coconut milk.

4. 4

   Extract Thin Milk: Return the leftover coconut pulp to the blender. Add the remaining 1 cup of warm water and blend again for 1 minute. Strain this thin milk into the same bowl. Discard the final pulp.

5. 5

   Season the Solkadi: Add salt and optional sugar to the coconut-kokum milk. Stir well with a spoon until everything is completely dissolved. You will see the solkadi turn a beautiful, pale pink color.

6. 6

   Prepare the Tempering (Tadka): Heat coconut oil in a small pan (tadka pan) over medium heat. Once the oil is hot, add the mustard seeds and allow them to splutter, which takes about 30 seconds. Immediately add the hing and curry leaves, and let them sizzle for another 10-15 seconds until fragrant.