Tuesday, July 14, 2009

Varanya chi Amti (Spicy Curry of Indian Val or Dried Hyacinth Beans or Indian Broad Beans)

Time: 35 Minutes
Serve: 4

    1 Cup Val/varan - Soaked 4-6 hrs (Indian Val or Dried Hyacinth Beans or Indian Broad Beans) 
    1 tsp cumin seeds
    1 tsp mustard seeds
    1 tsp curry leaves
    1 large onion finely chopped
    1 inch fresh Ginger
    3-4 cloves of Garlic
    2-3 tsp fresh coriander
    2-3 tsp Dry Coconut shredded(optional)
    1 small piece of Jaggery 0r 0.5 tsp Brown Cane Sugar
    1-2 amsul ( kokam , Garcinia Indica)
      a pinch of Asafoetida(Hing)powder
    0.5 tsp Turmeric powder
      1tsp Garam Masala
      2tsp Kolhapuri Chutney
    1.5 tbp Oil
      Salt to taste


1. Soak white beans for 4-6 hrs. Peel soaked white beans and remove skin and impurities.

2. Blend ginger, garlic, dry coconut and fresh coriander to fine paste.

2. Heat oil in deep vessel on medium flame, add cumin, mustard seeds and curry leaves, let it crackle . Now add pinch of Asafoetida(hing) powder and onions. Stir fry till onions are tender.

3. Add blended ginger garlic mixture, and mix well. Add turmeric powder, Kolhapuri Chutney, Garam masala, amsul, and soaked white beans. Stir for 4-5 minutes.

4. Add Salt and Jaggery to taste. Add water to adjust the curry to desired thickness. Let it cook for about 5-6 minutes or till beans are cooked .

5. Serve hot.

1. Kolhapuri chutney can be replaced by red chili powder, cumin seeds powder and coriander seeds, But it will change the taste of curry. Or use Kanda lasun masala easily find these in Indian grocery store.

2. This curry can be served with plain steamed white rice, naan, chapati, phulaki.
3. This dish can be made with chana Dal, dried Black peas Lentils for different taste.

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