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!
