Kirlayaile (means sprouted in konkani ) bagade ambat is one of the favorite dish of konkanis. Preparing bagade for this dish is time consuming.

Ingredients :

• Brown cow pea ( Bagado ) – 1 cup.
• Tender Cashew nuts – 15 – 20.
• Madras cucumber – small piece.
• Coconut – 1/2 ( 2 cups of grated ).
• Red chillies  – 4 – 5  (fried in little oil ).
• Tamarind – small chana ( bengal gram ) size.
• Onion – 1 Small.
• Salt to taste

For Seasoning :

• Oil – 2 tsp
• Shallots – 10 – 12.

 Here is the procedure for preparing the cow peas for the dish :

• Soak the bagado in water and leave it overnight.
• Next day morning,drain out the water and keep it in a warm place.
• By the evening small sprouts can be seen. Add water and leave it overnight

• Next day take some  on a plate and remove the skin one by one , taking care not to break off the sprout.

Method : 

• Cut madras cucumber into small cubes.
• Chop onion and shallots.
• Grind coconut,red chillies and tamarind into a smooth paste.
• Cook cucumber, onion and tender cashew nuts with 2 cups of water.
• when it is almost done add bagado and cook again ,keep an eye not to over cook bagado.
• Add the ground paste and salt to cooked bagado.
• Bring it to boil.Take care not to mix too much,or else the bagado will get smooshed.
• Heat oil and fry chopped shallots till they turn golden brownish in colour. Add this to the dish and close the lid.
•  Serve hot with rice