Simple ..yet tasty. Sugar beans curry.
I used eshanas broad beans curry recipe and just used sugar beans.
I also added a tbls of packo chillies masala to the curry for a twist.
I used eshanas broad beans curry recipe and just used sugar beans.
I also added a tbls of packo chillies masala to the curry for a twist.
Sugar Beans Curry
Ingredients
500g Broad Beans (boiled until soft and mushy)
2 large tomatoes (grated or chopped into small cubes)
1 large onion (finely sliced)
3 cloves garlic crushed
¼ cup cooking oil
3 - 4 green chillies (slit)
3 teaspoons Chilli Powder
3 teaspoons curry powder
½ teaspoon turmeric powder
Salt to taste
2 pinches asafoetida or hing powder (optional – used to prevent wind and acidity)
1 cinnamon stick
1 bay leaf
2 tablespoons sugar
3 – 4 potatoes (peeled and cut into quarters)
Chopped dhunia
Curry leaves
500g Broad Beans (boiled until soft and mushy)
2 large tomatoes (grated or chopped into small cubes)
1 large onion (finely sliced)
3 cloves garlic crushed
¼ cup cooking oil
3 - 4 green chillies (slit)
3 teaspoons Chilli Powder
3 teaspoons curry powder
½ teaspoon turmeric powder
Salt to taste
2 pinches asafoetida or hing powder (optional – used to prevent wind and acidity)
1 cinnamon stick
1 bay leaf
2 tablespoons sugar
3 – 4 potatoes (peeled and cut into quarters)
Chopped dhunia
Curry leaves
METHOD:
Braise onion until golden brown. Add crushed garlic, cinnamon stick, bay leaf and green chillies. Toss and simmer for 1 minute. Add tomatoes and all the spices (excluding sugar). Allow to simmer (on a low heat) until tomatoes softened and cooked through. At this stage the tomato and spices must start to catch a little at the bottom of the pot. Now add the boiled beans and potatoes. Add 1 – 1 ½ cups boiling water and allow to cook until potatoes cooked through and curry slightly thickened. Now add the sugar. Stir gently or shake the pot, ensuring you do not break the potatoes. Garnish with the greens.
If your curry is too thick add a little water to thin out… if too liquidy, place on stove on high heat with lid off … this will allow the water to quickly evaporate. Take care not to scorch it….
NOTE: Adding the sugar gives an absolutely delicious flavour.
You can use gem squash or madumbis (yams) instead of potatoes (or both) for a delicious variation.
Serve with Roti, puri or rice or as a Bunny Chow!
Braise onion until golden brown. Add crushed garlic, cinnamon stick, bay leaf and green chillies. Toss and simmer for 1 minute. Add tomatoes and all the spices (excluding sugar). Allow to simmer (on a low heat) until tomatoes softened and cooked through. At this stage the tomato and spices must start to catch a little at the bottom of the pot. Now add the boiled beans and potatoes. Add 1 – 1 ½ cups boiling water and allow to cook until potatoes cooked through and curry slightly thickened. Now add the sugar. Stir gently or shake the pot, ensuring you do not break the potatoes. Garnish with the greens.
If your curry is too thick add a little water to thin out… if too liquidy, place on stove on high heat with lid off … this will allow the water to quickly evaporate. Take care not to scorch it….
NOTE: Adding the sugar gives an absolutely delicious flavour.
You can use gem squash or madumbis (yams) instead of potatoes (or both) for a delicious variation.
Serve with Roti, puri or rice or as a Bunny Chow!
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