Saturday 23 September 2017


This is a spicy beans curry flavoured with coconut and hing.  Normally this curry is prepared with prawns or mussels.

Double beans                              --  1 cup
Grated coconut                           --  1 cup
Fried red chillies                          --  12 to 15
Tamarind                                       --  small piece
Hing                                                --  ½ tsp
Coconut oil                                   --   1 or 2 tsp

Soak double beans overnight in plenty of water.  Drain and pressure cook them and keep aside.  Roast red chillies in a drop of coconut oil and grind with tamarind in to fine paste.  Add masala to boiled beans, adjust water to get gravy not too thick not too thin consistency.  Add salt and hind powder and bring it to boil  for 5 to 10 minutes, switch off the gas,  and pour coconut oil above it.  Serve with plain rice.

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