Tuesday, May 5, 2015

Double Beans chi UsaL

If I am not mistaken, we call the dried version of this particular bean as  double beans and if they are available in pods, we call it "Bajirao Ghevda". I remember going to Dadar with mom to shop for that bajirao ghevda which was considered a delicacy. I love double beans for its beautiful pinkish purplish hue.

Double Beans chi Usal
3/4 cup Double Beans, soak overnight so they plump up next morning
salt to taste
1 tsp Goda Masala
1 tbsp coriander-cumin powder
1/2 tsp chili powder

Grind to a smooth paste
1 bunch cilantro
7-8 fresh mint leaves
3-4 green chilies (or per taste)
1" ginger, peeled
3 cloves garlic, peeled

1 tbsp oil
1/2 tsp cumin seeds
1/4 tsp asafoetida
1/2 tsp turmeric powder
1 medium onion, chopped to about 1 cup
2 small tomatoes, chopped to about 3/4 cup

1. Pressure cook double beans using adequate amount of water.
2. Grind green paste and set aside.
3. Heat oil in a kadhai/wok. Add cumin seeds, asafoetida and turmeric powder. As they sizzle, add onions. Sauté till onion is soft. Add green paste and tomatoes. Sauté for 10 - 12 minutes on medium flame.
4. Add coriander-cumin powder, chili powder and Goda masala. Sauté for 5 more minutes.
5. Add cooked Double beans and potatoes with cooking liquid.
6. Stir in jaggery and salt. Bring to boil. Let it simmer till desired consistency is reached.

Note -
1. This curry needs to have a little gravy so do not let all the moisture evaporate.


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