Goan Black Eyed Bean Recipe – Authentic Alsane Curry with Coconut

Last Updated on 2 months by Neha Deshmukh

Goan Black Eyed Bean Recipe – Authentic Alsane Curry with Coconut

Introduction

Oh, Alsane! Just the name brings back memories of sunny Goa, bustling markets, and the incredible aromas wafting from every kitchen. This Goan Black Eyed Bean Curry is a dish that’s been passed down through generations, and it’s one of my absolute favorites. It’s comforting, flavorful, and surprisingly easy to make once you get the hang of it. I first made this for my family, and it was an instant hit – even my picky eaters asked for seconds! Let’s dive in and bring a little bit of Goan sunshine into your kitchen.

Why You’ll Love This Recipe

This Alsane curry isn’t just delicious; it’s a little slice of Goan culture. It’s packed with flavor from the unique spice blend, the creamy coconut, and the subtle tang of tamarind. Plus, it’s a wonderfully hearty and satisfying meal. You’ll love how the flavors meld together, creating a truly unforgettable curry.

Ingredients

Here’s what you’ll need to create this Goan masterpiece:

• 1 cup soaked Goan Black Eyed Beans (Alsane)
• 1 medium potato, diced
• 1 medium onion, sliced
• 1 cup fresh coconut, grated
• 1 teaspoon coriander seeds
• ½ teaspoon cumin seeds
• ½ teaspoon poppy seeds
• 1 small bay leaf
• 6 black peppercorns
• 2 cloves
• 1 teaspoon red chili powder
• ½ teaspoon turmeric powder
• ½ teaspoon jaggery
• ½ teaspoon tamarind ball
• Salt to taste
• 2 teaspoons oil

Ingredient Notes

Let’s talk ingredients – getting these right makes all the difference!

Goan Black Eyed Beans (Alsane) – A Regional Specialty
These aren’t your average black-eyed beans! Alsane are a specific variety grown in Goa, known for their slightly smaller size and delicate flavor. If you can’t find them, regular black-eyed beans will work, but try to source a good quality variety. Soak them for at least 6-8 hours, or overnight, for best results.

Coconut – Fresh vs. Dried
Fresh coconut is key to authentic Goan flavor. The aroma and taste are just unbeatable. However, if fresh isn’t available, you can use unsweetened desiccated coconut. You’ll need about ¾ cup of desiccated coconut rehydrated with a little warm water to equal 1 cup of grated fresh coconut.

Spice Blend – The Heart of Goan Flavor
Don’t skip toasting the spices! It really wakes up their flavors. This blend is what gives the curry its signature Goan character.

Tamarind – Balancing Tartness
Tamarind adds a lovely tang that balances the richness of the coconut and the spices. You can use tamarind paste, but a small tamarind ball soaked in warm water is more traditional.

Oil – Choosing the Right Oil for Flavor
I prefer using coconut oil for this recipe, as it complements the other flavors beautifully. But any neutral-flavored oil like vegetable or sunflower oil will work just fine.

Step-By-Step Instructions

Alright, let’s get cooking!

First, heat 2 teaspoons of oil in a pan. Add 1 teaspoon coriander seeds, ½ teaspoon cumin seeds, ½ teaspoon poppy seeds, 1 small bay leaf, 6 black peppercorns, and 2 cloves. Roast for 2-3 minutes, until fragrant. Set aside to cool.

Next, add a little more oil to the pan and sauté 1 sliced medium onion until it turns translucent.

Now, stir in 1 cup of grated fresh coconut and cook until fragrant, about 3-5 minutes.

Add 1 teaspoon of red chili powder and ½ teaspoon of turmeric powder. Cook for another minute, stirring constantly.

Time to grind! Combine the roasted spices with the sautéed coconut-onion mixture, ½ teaspoon jaggery, and ½ teaspoon tamarind (soaked in a little water). Grind into a smooth paste, adding water as needed to achieve the right consistency.

Boil 1 cup of soaked black-eyed beans in water until they are about half-cooked. Add 1 diced medium potato and continue cooking until the potatoes are tender.

Finally, add the ground spice paste, salt to taste, and simmer for 5-7 minutes, allowing the flavors to meld together.

Adjust the gravy consistency with water if needed. Serve hot!

Expert Tips

Here are a few things I’ve learned over the years to make this recipe even better:

Achieving the Perfect Consistency
The gravy should be thick enough to coat the back of a spoon, but not too thick. Add water gradually until you reach your desired consistency.

Roasting Spices for Maximum Flavor
Don’t rush the spice roasting step! It’s crucial for unlocking their full potential. Keep a close eye on them, as they can burn easily.

Working with Tamarind
Soaking the tamarind ball in warm water makes it easier to extract the pulp. You can also use a fork to mash it and release the flavor.

Using Fresh Coconut
Grate the coconut just before using it for the best flavor. If you’re not used to grating coconut, you can ask your local Indian grocery store to do it for you.

Variations

Want to put your own spin on this classic? Here are a few ideas:

Vegan Adaptation
This recipe is naturally vegan! Just ensure your jaggery is vegan-friendly (some contain bone char).

Gluten-Free Adaptation
This recipe is naturally gluten-free.

Spice Level Adjustment – Mild, Medium, Hot
Adjust the amount of red chili powder to your liking. Start with ½ teaspoon for mild, 1 teaspoon for medium, and 1 ½ teaspoons or more for hot.

Festival Adaptation – Serving During Goan Festivals
This curry is often served during Goan festivals like Christmas and Easter. It’s a celebratory dish meant to be shared with loved ones.

Serving Suggestions

Accompaniments – Pav, Roti, Rice & More
This Alsane curry is incredibly versatile. It’s delicious with fluffy pav (Indian bread rolls), warm roti, or steaming rice.

Pairing with Other Goan Dishes
For a truly authentic Goan meal, serve this curry alongside other Goan specialties like fish curry rice or vindaloo.

Storage Instructions

Refrigerating Leftovers
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Freezing for Later
This curry freezes beautifully! Store it in a freezer-safe container for up to 2 months.

Reheating Instructions
Reheat gently on the stovetop or in the microwave until warmed through. You may need to add a splash of water to loosen the gravy.

FAQs

What are Goan Black Eyed Beans (Alsane)?
Alsane are a specific variety of black-eyed beans grown in Goa, known for their delicate flavor and smaller size.

Can I use dried coconut instead of fresh?
Yes, you can! Use about ¾ cup of unsweetened desiccated coconut rehydrated with a little warm water to equal 1 cup of grated fresh coconut.

How can I adjust the spice level of this curry?
Adjust the amount of red chili powder to your liking.

What is the best way to soak the black-eyed beans?
Soak them for at least 6-8 hours, or overnight, in plenty of water.

Can this curry be made ahead of time?
Yes, absolutely! The flavors actually develop even more overnight. Just reheat gently before serving.