When I was growing up in Mumbai, mom used to make a delicious curry with "Double Beans". She would get fresh or dry variety. I loved them not just because they were delicious or they were huge in size but because they had a beautiful purple, pink hues on them. They were so stunning to look at.
Whenever I visit Mumbai these days, I can't find these cherished beans. However, I saw something similar - maybe a distant relative of this childhood favorite of mine - at Rancho Gordo Heirloom Beans at San Francisco Farmers Market. These beans were called "Christmas Beans". I decided to use the same recipe that - I think - my maushi had developed using Marathi and Punjabi ingredients.
Gudiya loved this curry. I couldn't tell if she actually loved these beans due to their delicious taste or due to the word "Christmas" in them.
Christmas Beans Curry
1 cup dry Christmas Beans or Indian Double Beans, soak overnight [They get huge so use a big bowl and use plenty of water to soak]
1 or 2 potatoes, peeled and chopped
salt to taste
1 tbsp coriander powder
1 tsp mild chili powder
1 tsp cumin powder
1/2 tsp garam masala
1 tsp jaggery
Grind to a fine paste
1 cup cilantro
15 fresh mint leaves
3-4 green chilies, more or less per desired heat
3-4 cloves of garlic
1 1/2" ginger, peeled
1 tbsp oil
1/2 tsp turmeric powder
1 cup minced onion
1/2 cup minced tomatoes
1. Pressure cook beans with potatoes and set aside.
2. Heat oil in a saucepan.
3. Add turmeric powder and onion. Saute till onion is soft.
4. Add tomatoes. Saute till they are pulpy.
5. Now add mint paste. Saute for 10-12 minutes.
6. Add all powders and salt.
7. Add cooked beans & potatoes along with the cooking liquid.
8. Add jaggery. Bring to boil.
9. Simmer for 10 minutes.
1. Fresh mint is an important ingredient for this recipe. Do not skip it.