Alun Stem with Alasande (Red Kidney beans) and Ambade curry

Alun stems with red beans21

Alun Stem with Alasande & Ambade Curry

  • Servings: 8-10
  • Difficulty: easy
  • Print


  • 1 cup dried alasande
  • 1 large bunch alun stems
  • 6 ambade (hog plums)
  • Salt to taste
  • 2 tbsp. oil

Roast, each separately & grind to a paste

  • 4 red chillies
  • 1 tbsp. coriander seeds
  • 1 tsp. cumin seeds
  • 4 pepper corns
  • ¼ tsp. turmeric
  • Little tamarind (use less tamarind when using ambade)
  • 1 coconut
  • ½ onion
  • 2 flakes garlic

Tempering (optional)

  • 1 onion, sliced
  • 3 to 4 flakes garlic, crushed


  1. Wash, peel and chop the alum stems.
  2. Boil the alsande till done.
  3. In a separate vessel boil the alum stems with the ambade and cook 5 minutes.
  4. Take another vessel, heat oil and add garlic and onion and fry till light brown.
  5. Then add the masala paste and fry till oil separates.
  6. Add the cooked vegetables, more water if required and cook till vegetables are done and oil surfaces.
  7. Garnish with fried onion, if desired.

P.S.: If tempering is to be omitted, add the masala paste directly to the cooked vegetables.


  1. Pingback: A memorable holiday week in Goa | My Cooking Diaries

  2. Pingback: Lockdown Cooking with minimum ingredients | My Cooking Diaries ""

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.

%d bloggers like this: