Valache Birdhe (Hyacinth Beans or Field Beans) Curry
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
Field Beans - 1 Cup Cumin seeds - 1 Tsp Mustard Seeds - 1 Tsp Asafetida - A Dash Turmeric Or Haldi Powder - 1 Tsp Onion - 1 Medium-Sized Red Chilly Powder As Desired Ginger-Garlic Paste - 1 Tbsp Curry Leaves - 1 Twig Jaggery - 1 Tbsp (optional)Coriander-Cumin Powder - 1 Tbsp Coconut Milk - 1/2 Cup Green Coriander Or Cilantro LeavesKokum - 2 Or Tamarind Paste - 1 tsp Oil - 1 Tbsp Salt To Taste
1.Wash And Soak The Field Beans In Plenty Of Water For Two Days.
2.Drain Out The Water And Securely Tie The Field Beans In A Tight Muslin Cloth.
3.Keep It Moist And Place It In Warm Place Until They Sprout.
4.Once They Sprout, Soak The Field Beans In Tepid Water.
5. The Skin Of The Beans Will Start Becoming Loose.
6.After A While, Peel Off The Skin From The Beans.
7.Wash The Beans And Drain Out All Water.
8.Marinate The Field Beans With Ginger-Garlic Paste, Half A tblsp Of Coriander-Cumin Powder And Keep Aside.
9.Also Chop Up The Onion And The Coriander Leaves And Keep Aside
10.Heat oil in a pan, splutter mustard seeds and saute Cumin, Curry Leaves And Asafetida.
11.Add The Chopped Onion and saute till the onion turns transclucent
12.Add Turmeric And Red Chilly Powder And Give It A Quick Stir.
13.Add The Marinated Field Beans And Stir It Gently, Making Sure That The Bean Sprouts Are Not Damaged.
14.Add Some Water And Cover The Utensil With A Lid. Check Intermittently Until Field Beans Are Tender.
15.Now Add Salt, Jaggery And Kokum, The Remaining Coriander-Cumin Powder And Let It Simmer.
16.After Two Minutes, Add Coconut Milk And Give It A Rapid Boil, Making Sure Not To Overcook The Beans. Switch Off The Heat.
17.Garnish With Coriander And Grated Coconut.
Serving Size: makes 4 - 1 cup servings
Number of Servings: 1
Recipe submitted by SparkPeople user ALL_SMILES_4U.
2.Drain Out The Water And Securely Tie The Field Beans In A Tight Muslin Cloth.
3.Keep It Moist And Place It In Warm Place Until They Sprout.
4.Once They Sprout, Soak The Field Beans In Tepid Water.
5. The Skin Of The Beans Will Start Becoming Loose.
6.After A While, Peel Off The Skin From The Beans.
7.Wash The Beans And Drain Out All Water.
8.Marinate The Field Beans With Ginger-Garlic Paste, Half A tblsp Of Coriander-Cumin Powder And Keep Aside.
9.Also Chop Up The Onion And The Coriander Leaves And Keep Aside
10.Heat oil in a pan, splutter mustard seeds and saute Cumin, Curry Leaves And Asafetida.
11.Add The Chopped Onion and saute till the onion turns transclucent
12.Add Turmeric And Red Chilly Powder And Give It A Quick Stir.
13.Add The Marinated Field Beans And Stir It Gently, Making Sure That The Bean Sprouts Are Not Damaged.
14.Add Some Water And Cover The Utensil With A Lid. Check Intermittently Until Field Beans Are Tender.
15.Now Add Salt, Jaggery And Kokum, The Remaining Coriander-Cumin Powder And Let It Simmer.
16.After Two Minutes, Add Coconut Milk And Give It A Rapid Boil, Making Sure Not To Overcook The Beans. Switch Off The Heat.
17.Garnish With Coriander And Grated Coconut.
Serving Size: makes 4 - 1 cup servings
Number of Servings: 1
Recipe submitted by SparkPeople user ALL_SMILES_4U.
Nutritional Info Amount Per Serving
- Calories: 656.3
- Total Fat: 28.7 g
- Cholesterol: 0.0 mg
- Sodium: 7,105.3 mg
- Total Carbs: 80.6 g
- Dietary Fiber: 4.5 g
- Protein: 21.4 g
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