Sunday, November 22, 2020



In my mother tongue, Konkani,  Whole Black Pigeon Peas are called "Kali Thori." A " Bhendi" in our cuisine is a spicy coconut-based side dish made with either vegetables or legumes with a distinctive seasoning of garlic. 

Kali Thori Bhendi is served as an accompaniment to hot steamed rice. 

 Today, I have made this dish using just Kali Thori but you can also make it with Mangalore Cucumber ( Magge) or Jackfruit Seeds (Bikkand) as well. 


  • Kali Thori ( Whole Black Pigeon Peas) , 1 cup
  • Coconut Gratings, 1 cup
  • Roasted Byadgi Red Chillies, 7- 8 or to taste
  • Tamarind, a small marble-sized ball
  • Raw Rice, 1 tsp
  • Garlic Cloves, 10-12 
  • Salt, to taste 
  • Oil, for seasoning, 1 tbsp

Wash the kali thori and soak it in with adequate water for 8 hours or overnight
Next morning, discard the water and add required amount of fresh water to pressure cook the kali thori for 2-3 whistles or till the it gets done
Once the cooker cools, remove the cooked kali thori and keep aside
(The residual stock from this process can be used to make Saaru later )
In a blender, grind together the coconut gratings, roasted red chillies, tamarind, and raw rice to a smooth paste adding the required amount of water
Lightly crush the garlic cloves ( as seasoning garlic cloves without lightly crushing them makes them spurt) and keep aside
Add the ground paste to the cooked thori, add salt to taste, mix well and adjust the consistency by adding water as required and bring to a boil
Let it simmer for about 5 minutes then switch off the gas
Heat oil in a small pan and when it gets hot add the lightly crushed garlic cloves and fry till they become golden brown and give off a good aroma
Pour this garlic seasoning on to the Kali Thori Bhendi

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