Bangalore (hyacinth) beans Curry

It's been so long since we wrote on this blog. It's almost a sacrilege to let this go so unattended, and for anyone and everyone who does follow this blog, our apologies are sincerely extended. We've been extremely caught up in quite a few things, including a Bombay trip that we thoroughly enjoyed, and have decided to write today, no matter what.

So, our comeback today features a dish that I love, but Nishtha doesn't. It's the Bangalore (hyacinth) beans curry.

Having quite a cult following of marriage food caterers in Gujarat, this piquant yet sweet curry is an awesome combination with Indian breads like rotis and also with steamed rice. 

Bangalore Beans Curry

Here's what you'll need:

- Bangalore Beans (val) Split - 250 gms. 

- Red chilli powder - 2 tsp.

- Coriander Powder - 2 tsp.

- Mustard seeds - 2 tsp.

- Cumin seed - 2 tsp.

- Asafoetida - 1 tsp.

- Turmeric powder - 1 Tsp.

- Refined cooking oil - 7 Tbsp.

- Sugar - 1 Tbsp.

- Cinnamon - 3 

- Clove - 3

- Dry Red chilli - 3

- Malabathrum (tej patta)-3

- Salt to taste

- Coriander leaves for garnish

The recipe:

1. Cook the Bangalore beans in a pressure cooker for 4 whistles.

2. Pour oil in a pan; add asafoetida, cumin seeds and mustard seeds, cinnamon, cloves, dry red chillies and the malabathrum and heat.

3. Add the cooked beans along with the cooked water (about 300 ml.), and add the turmeric powder, salt, sugar, red chilli powder, coriander powder and cook for 10 minutes on a high flame.

4. Add about 1 tbsp. of lemon juice in this and keep stirring and then cook for 7-8 more minutes on a low flame.

5. Garnish with coriander leaves and serve with roti or rice.

Try this out, let us know how it comes out. We'd love to hear from you.

Till the next time, Bon Apetit!