INDIAN BROAD BEAN CURRY
If you want to try cooking a nice, simple curry recipe, this is it!
Ingredients
*2 C. dried broad beans
*4 tomatoes
*2/3 C. water
*5 cloves garlic
*6 mild red chilies
*3 tsp. coriander seeds
*1 tsp. cumin seeds
*2 tsp. poppy seeds
*4-5 peppercorns
*4-5 cloves
*3 cinnamon sticks
*2 Tbs. ghee
*salt to taste
Directions
Soak beans overnight.
Place drained beans in saucepan and pour enough water to come about 1 inch over top of beans. Bring to a boil, reduce heat, cover pan and simmer for about 45 minutes or until beans are tender.
Cut the tomatoes into quarters and place them in a saucepan with water. Bring to boil, reduce heat and simmer for 5 minutes. Strain through a sieve.
Roast the unskinned onion over a gas flame or under a hot broiler until black. Cool slightly, then remove skin and grind the flesh to a paste with all remaining ingredients except ghee and salt.
Melt ghee in a heavy-based saucepan and fry paste in it for 3-4 minutes. Add drained, cooked beans, tomato stock and salt. Stir well, then cook for a few minutes. Serve hot with parathas.
Source: indianrecipe4living
PHOTO: Susan Strydom
