An Indian Delight
Ingredients:
2 420g tins of sugar beans, drained and rinsed.
Salt to taste.
1 onion, finely chopped.
4 tbsp. tap water.
4 green chilies.
1 onion, roughly chopped.
1 tsp Asafetida powder.
½ tsp jeera seeds.
1 dried chili.
A nice big handful of coriander, rinsed with the stems and all.
Method:
Add the water, coriander, chilies, tomatoes into the bowl of your blender.
Blend until a nice paste is achieved and everything is well combined and set aside.
Heat some oil in a pot.
When the oil is hot add the Asafetida powder and stir for a couple of seconds.
Add the jeera seeds and allow to cook for about 3 minutes.
Add the dried chili and cook until the chili darkens.
Add the onions and salt and saute till transparent.
Add the beans and enough water to cook till the beans are soft.
Add the contents of the blender to the pot and fry on a low heat until the mixture starts to thicken to your liking.
This dish and be a dry dish or a dish with loads of gravy. I opted for the dryer version.
Prepared, tried and tested Bobby Swanson
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Reblogged this on Die Erste Eslarner Zeitung – Aus und über Eslarn, sowie die bayerisch-tschechische Region!.
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Anytime a recipe calls for green chiles, I know I’m going to like it. The problem is, I am not aware of where I can get some of the ingredients–specifically, canned sugar beans (do they have another name?), Asefetida, and jeera seeds. I’ve never heard of them.
In South Africa you get a tin of beans Heinz, not sure of the equivalent in other parts of the world.
Asafoetida Powder: Also known as Hing, this is a crucial ingredient in Indian vegetarian cooking. Derived from a species of giant fennel, asafoetida has a unique smell and flavor, unpleasantly strong while raw but mellow and garlicky when cooked.
Jeera seeds in English = Cumin seed