1 cup sugar beans, cleaned and rinsed, place in pressure cooker, cover with water
Add 1/4 tsp ground ginger/garlic, pinch of bicarb and then steam beans for 5mins.
Or boil beans in water until soft.
Strain the beans.
Reserve the beans liquid to add as gravy (optional) or have boiled water.
1 potato peeled and quartered.
Half of a medium cabbage chopped and rinsed
1/4 tsp soomph seeds
1/4 tsp jeera seeds
Few dhunia seeds
1/2 onion finely sliced
2 Bayleaves
2 Cinnamon sticks
Curry leaves
1 tsp ground ginger garlic
3 tablespoons Oil
3 tablespoons curry masala
1/2 tomato grated
Chopped coriander/dhunia
METHOD
Heat the oil in a pot, add the seeds, when sputters, add rest of whole spices and sliced onions, stir, when onions soft, add the ground ginger garlic, braise few seconds, stir and add 3 tbspn curry masala.
Add strained boiled beans, salt to taste, few curry leaves, stir, braise on low heat to allow beans to coat with the masalas
Add little water at a time so curry doesn’t burn, until beans absorbs flavours, then add more of the reserved liquid/water, about half cup at a time and cook for 15 minutes.
Add cabbage and potatoes, sprinkle little masala and salt over potatoes.
Let it cook, stir, then add liquid a little at a time until potatoes are soft and cabbage is done, add grated tomato and add enough reserved liquid/water to achieve desired amount of gravy.
Add dhunia and serve with roti/rice and mango pickles or salads
Prepared, tried and tested by: Shyama Maharaj
