Monday, January 14, 2019

DOUBLE BEANS CURRY

DOUBLE BEANS CURRY

These days in India double beans (also called Broad Field Beans) are available in plenty as it is most commonly found in the winter months. I have made today's dish using fresh double beans. In case you use dry double beans, you will need to soak them overnight and pressure cook them.

I have adapted this recipe from Double Beans Curry by Tarlaji Dalal.  I believe double beans are called Rangoon na Vaal in Gujarati. The recipe called for the use of Kashmiri Red Chillies but I have used my standard Byadgi Red Chillies which give the colour but are not so hot.

We had this with hot rotis and with rice and it tasted great with both! The speciality of this dish is that the onions are burnt over an open flame which enhances the taste of the dish.




Ingredients:-
  • Fresh Double Beans, 1 to 1 and 1/2 cups 
  • Tomatoes, roughly chopped, 2 cups
  • Oil, 1 tbsp
  • Salt, to taste

To Be Ground To A Paste:
  • Medium-sized Onions, 2
  • Garlic Cloves, 4-5
  • Byadgi Red Chillies, broken into pieces, 5-6 
  • Coriander Seeds, (Dhania) 1 tbsp
  • Cumin Seeds, (Jeera) 1 tsp
  • Poppy Seeds, (Khus Khus) 2 tsp
  • Black Peppercorns, 3-4 
  • Cloves, (Laung) 2-3
  • Cinnamon, (Dalchini) 1/2 " piece
Method:

Wash and cook the fresh double beans in adequate water in a pressure cooker adding a little salt for 2 whistles. The double beans should be cooked yet remain firm, and not get overcooked.
Once the cooker cools, remove the cooked double beans and keep aside.

For the Paste

Start by burning the onions over an open flame by using a fork or skewers. Burn the onions with the skin on till they turn black in colour. Let them cool slightly and then remove the outer skin.


In a blender, grind the burnt onions along with the other ingredients listed  under " To Be Ground To A Paste" to a smooth paste, adding a little water. Keep aside.

In a deep non-stick pan, mix together the roughly chopped tomatoes with 1/2 cup of water and cook on medium flame for 4-5 minutes or till the tomatoes become soft
Allow the tomatoes to cool, then transfer to a blender and blend it to a smooth pulp and keep aside

Heat oil in a kadhai and when it gets hot add the ground paste and saute on medium flame for 3-4 minutes
To this add the cooked double beans, salt to taste, and the prepared tomato pulp and mix well
Cook this on medium flame for about 4-5 minutes stirring from time to time till the double beans get well blended with the masala

Serve hot with rotis or chapatis