Technically speaking, "Birde" or "Birdya" means sprouted beans without their peels. But this is synonymous with field or bitter beans which we call "Kadu or kadve vaal" in Marathi. My mom's vaalache birde is always green colored but my aunt's curry is brown colored. So that's what I am sharing it today.
Field Beans "brown" curry
2 cups sprouted and peeled field beans/kadve vaal
1 medium potato, peeled, cut into small chunks
salt to taste
1 tsp. jaggery
Grind to a smooth paste after roasting
1/2 cup dry/desiccated coconut
1/4 cup fresh coconut
1/2 tbsp. coriander seeds
1/2 tsp. cumin seeds
3-4 red chilies
3-4 black peppercorn
1/2 tsp. tamarind - Do not roast
1 tsp. oil for roasting spices
1 tsp. oil
1/4 cup finely chopped onion
1/2 tsp. turmeric powder
Rice Flour Flatbread/Tandalchi Bhakri
1. Follow the procedure here to have 2 cups daaLimbya or sprouted/peeled bitter beans
2. Heat spoonful of oil for roasting spices in an iron or cast iron pan. Fry each spice one after the other. Fry coconut last as it doesn't need oil for roasting. Grind all the spices and coconut along with tamarind pulp to a fine paste. Add water as needed for grinding. Set aside.
3. Heat oil in a saucepan. Add onion and turmeric powder. Sauté till onion is soft. Add bitter beans sprouts taking care not to break the sprouts. Add potato pieces.
4. Add 2 tbsp. water and cover with a lid on top. Pour water on the lid. Let it cook on a slow fire till beans are cooked.
5. Add ground masala paste and water as needed to achieve the desired consistency.
6. Add salt and jaggery. Bring to boil. Switch the gas to low. Let it simmer for about 10 minutes.
7. Serve with plain rice or tandlachi bhaakri/rice flatbread.
1. Generally, a combination of fresh and desiccated coconut is added in most of the "brown" colored Malvani curries to enhance the taste.