Gorikai palya ( Matodi/Matwadi curry)
Gorikai, also known as cluster beans are a slightly bitter variant of beans, which of course makes them highly nutritious! In order to overcome the slightly bitter taste, they are cooked with a variety of taste enhancing ingredients such as red chillies, lentils and coconut. This is a two step recipe to a very popular curry known as Baroda palya, matwadi or matodi palya. Call it whatever, when made right, it tastes yummy with fresh white rice!
Ingredients: Serves 4
3 cups cluster beans cut into 1-1.5” pieces
1/2 cup grated coconut
1/2 cup chana dal and ½ cup toor dal soaked overnight
4-5 red chillies
1 string of curry leaves
1 pinch of hing
1 tsp mustard seeds, urad dal and chana dal for seasoning
4 tbsp oil
1tsp tamarind paste
First of all steam cook the beans with little salt. Do not pressure cook as the beans lose their firmness and crisp taste.
In a blender, grind the coconut, soaked chana dal, red chilies into a smooth paste, adding very little water.
Heat 4 tbsp oil in a frying pan. Let the mustard seeds splutter, add urad dal, hing, chana dal into the seasoning. Once the dal turns golden brown, add curry leaves and the ground paste. On a low flame stir the ground paste till the dal loses it’s raw taste and the oil separates from the pan. Then gently mix in the cooked beans with the ground paste. Garnish with additional coconut as needed. Best served with hot rotis or fresh white rice!
Some people use only chana dal to make the paste, I add toor dal just for variety.
The same curry can be made with methi leaves or regular beans as well.
Avoid cutting the beans into too small pieces as it will bring out the bitter taste of the beans if you chop too fine.