Sunday, 23 August 2015

Field Beans Subzi

This recipe using dry field beans is a traditional Maharashtrian recipe and is called "Vaal ki Usal". You can also use fresh field beans. The combination of kokum and jaggery gives this curry a sweet and tangy taste. If you dont have kokum, you can use tamarind. Serve this curry with rotis/phulkas.

Adapted from Tarla Dalal.

Ingredients :

1 cup dry field beans soaked overnight in water (vaal in hindi and mochai in tamil)
4 to 5 kokum (soaked in water)
1 tsp cumin seeds (jeera)
a pinch of asafoetida (hing)
10 to 12 curry leaves (kadi patta)
1 tsp grated ginger (adrak)
1 cup onions, finely chopped
1/4 tsp turmeric powder (haldi)
2 tsp grated jaggery (gur)
1 tsp chilli powder
4 tbsp chopped coriander (dhania)
1 tsp oil

salt to taste

Method :

Pressure cook the field beans for 3 whistles or till it is soft.


Soak the kokums in 2 tablespoons of water and leave aside for 10 to 15 minutes. Purée the soaked kokums in a blender to get a smooth paste. Keep aside.

Heat the oil in a non-stick pan and add the cumin seeds. When they crackle, add the asafoetida, curry leaves and ginger and sauté for a few seconds.

Add the onions and sauté till they turn translucent.

Add turmeric powder and chilli powder and saute for a few minutes.

Add the kokum paste, jaggery and salt and cook for another 5 minutes.

Add the vaal and 1 cup of water. Cover and cook for 15 minutes.

Serve hot garnished with coriander leaves.

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