Friday, January 29, 2010

Black Bean or Black eye bean curry

Guest author: Gauri Karmali

This curry can be made either with black beans or black eyed beans.


1 cup Black Beans or black eyed beans soaked for atleast 8-10 hrs
1 tomato
1 green chilly
1/2 tsp turmeric powder
Coriander leaves
1/2 inch ginger
1 tsp cumin seeds
1 tbsp of oil
1 tsp red chilli powder
1 tsp coriander powder
1 tsp cumin powder
1 tsp garam masala
Salt as per taste

Soak the beans for atleast 8-10 hrs. Pressure cook the beans. Make a paste of tomato, ginger, green chilli and coriander leaves. Heat 1 tbsp of oil, add 1 tsp of cumin seeds. Once the seeds get fried well and a nice aroma comes out, add the tomato, ginger, chilli and coriander leaves paste. Fry the paste for sometime till the paste is cooked. Once the paste is cooked, add the turmeric, red chilli powder, coriander powder, cumin seeds powder and garam masala. Once the masalas are cooked, add the cooked beans and salt, mix well and boil for 5 min. This dish is now ready to serve with bread or chapatis.

As I do not eat garlic and onions, I asked my mother in law to try adding onion and garlic to the masala paste. That is she made a paste of onion, tomato, ginger, green chilly, garlic and coriander leaves and she said that it tastes really great. So its for those who eat onion and garlic go ahead and try it.

This is her ninth entry to the MLLA-19th helping - an initiative of Susan, guest hosted this month at my blog

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