Randayis(Konkani) are watery side dishes(almost of gravy consistency) with coconut masala. Depending on the vegetables used in this, the taste differs. I have posted most of these. I grew up eating these dishes. They go very well with rice congee(rice cooked in lot of water called as â€˜pejâ€˜ in Konkani or â€˜ganjiâ€˜ in Kannada) or simple rice and daal. I usually make this dish with different vegetables every now and then to include the peas and other kind of dried beans and vegetables in my meal.
One of my reader had asked for these recipes. So here is another popular randayi with green beans and dried green peas(otane).
If Kokum is not available, use 1/4 tea spn tamarind. Teppal increases the taste. But if it is not available, ignore it.
Cook peas and beans for around 4 wistles. (or till the peas are cooked).
Grind red chillies and coconut into a very smooth paste. (the smoother the paste, the better for this dish).
Add the masala to cooked beans-peas mixture and heat. Add kokum (or tamarind water) and teppal crushed lightly in a half tea spn of water. Add salt. Cook for around 10min. The masala should become a bit thicker (but this dish is watery).
Serve as a side dish with rice.
Serves : 3
Preparation time : 25mins