Thursday, November 29, 2012

Double Beans Hinga Udaak

If you are a shrimp/prawns lover, you must try "Hingaudaak". It's the simplest curry with very few basic ingredients but this spicy curry packs a punch with asafoetida. This curry tastes even better when it's stale. Now, in spite of being GSBs, there are many family members who are strict vegetarians. My aunt makes this recipe for them so they can still enjoy the flavor of "Hingaudaak".
Double Beans Hingaudaak
Spicy Beans curry flavored with coconut and asafoetida
1 cup double beans
salt to taste
Grind to a fine paste
1 cup freshly scraped coconut
15 byadgi chilies, roasted in a drop of coconut oil
1 tsp tamarind paste
1 tsp coconut oil
1/2 tsp asafoetida
1. Soak the double beans overnight in plenty of water so they are plump and almost doubled in size, next morning.
2. Drain and pressure cook them adding adequte amount of water. Set aside.
3. Roast chilies in a drop of coconut oil and grind along with coconut and tamarind paste. It should be a fine paste.
4. Place boiled beans and masala paste in a deep saucepan. Adjust water to get not too thick - not too thin consistency.
5. Add salt to taste.
6. Bring to a rapid boil.
7. Drizzle coconut oil and asaofoetida.
8. Let it simmer for 10 minutes.
9. Cover and serve with plain rice.
Note -
1. Double beans are large, white beans with a tinge of purple or pink. If they are not available, substitute white lima beans.
2. The masala paste for this curry should be finely ground.
3. This curry is originally made with shrimp/prawns or clams.


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