Valache Birdhe (Hyacinth Beans or Field Beans) Curry
 Curry Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 1
- 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
View full nutritional breakdown of Valache Birdhe (Hyacinth Beans or Field Beans) Curry calories by ingredient
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 Leaves
Kokum - 2 Or Tamarind Paste - 1 tsp
Oil - 1 Tbsp
Salt To Taste
Directions
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.