Amaranth stems with Lobia beans and bamboo shoots flavoured with Szechuan pepper.
Dento, Gulo (alsando) keerl and Teppal
The name, Dento Gulo and Keerl itself says the variety of main ingredients included in it. Another healthy main course. This is an authentic Mangalorean Konkani dish.
I just love Konkani delicacies, if given an option I would choose Konkani dish over any other. Even my husband is a big fan of Konkani food. I am blessed with a lot of Konkani Friends and I always bother them with recipes.
One surprising thing I find in these recipes is that they use minimum ingredients. The recipes are just done with few red chillies, coconut and tamarind these 3 are the main ingredients and a few add-ons just to have some twist and turn in the flavour.
If you aren’t a GSB Konkani, I am sure you haven’t heard of Teppal/ Triphal or Szechuan pepper. Though it is mentioned as pepper, it does not belong to the pepper family, they are some dried berries. Also, consider as a spice and has a very different aroma. Usually, it is not used with many ingredients, as the flavour may dilute. It is used in both veg and nonveg curries. Either it is mixed with the Masala or crushed and added to the curry while it starts to boil.
Also, Read all the delicious vegetarian recipes on Spices and Aromas
Dento Gulo and Keerl Recipe
In this dish, I have paired Dento/Amaranth stem, Keerl/bamboo shoot with Gulo/Lobia beans. Bamboo shoots though not in season, I had some frozen bamboo shoot, which I preserved in June-July. Before using these shoots, you have to soak it in water for 3 days, by changing the water often. If you are in a hurry to prepare the dish, do it at least for 1 ¹/² day.
Lobia beans to be soaked overnight, jackfruit seeds are also added I couldn’t get since it offseason. With regards to the stem, cut big pieces and peel off the fibrous part.
Dento Gulo and Keerl – Amaranth Stem, Lobia Beans and Bamboo ShootsCourse: VegetarianCuisine: KonkaniDifficulty: Medium
1 Big Amaranth stem
1/2 Cup Lobia beans
1 Cup cubed Bamboo shoots
8 Jackfruit seeds (optional)
5 Red chillies
1 Cup coconut
Small lemon size of tamarind
1 tsp Teppal
1/2 tsp Turmeric powder
1 inch jaggery
Salt to taste
- Amaranth stem: cut the Amaranth stem into big pieces and peel outer fibre.
- Lobia beans: soak it overnight
- Bamboo shoots: cube the bamboo shoot and soak in water for 3 days. Every day keep changing the water.
- Jackfruit seeds: wash the jackfruit seeds dry it for a day. You can easily remove the outer layer. Pound it with a pestle and soak it in hot water for 5 minutes. Throw the water.
- Cook all the vegetables in a cooker for one whistle
- Broil/dry fry the red chillies and grind it along with coconut to a fine paste
- Add the ground paste to the boiled vegetables.
- Soak tamarind in water and squeeze the juice from it.
- Roughly crush the Teppal or Szechuan pepper and add to the gravy. Also add the jaggery. Cook for 5 minutes and off the flame.
- Once the curry is done you can put 2 teaspoons of coconut oil over the curry.