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An Indian Delight, sugar beans curry with coriander and green chilies.
The Red Speckled beans commonly known as the sugar bean is a legume. It is grown for its seed, which is eaten as a vegetable with high soluble fiber content.
- 2 x 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.
- Add the water, coriander, chilies, and 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 them 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 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 and tested by Bobby
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4 thoughts on “Sugar Beans Curry with Coriander and Green Chilies”
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
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