Gadra Borlotti Bean Curry
A delicious vegetarian curry cooked with fresh Barlotti Beans
Servings: 4
Ingredients
- 1 cup fresh barlotti/gadra beans
- 3 tbsp vegetable oil
- 1 onion finely sliced
- 1 cinnamon stick
- 2 small bay leaf
- 1 star aniseed
- 1 sprig curry leaf
- 2 green chilli
- 1 tspn ginger/garlic paste
- 1/2 tspn ground coriander
- 1/2 tspn ground cumin
- 1/4 tspn turmeric
- 1/4 tspn ground fennel seeds/soomph
- 2 tbsp masala
- 1 tspn Kashmiri chilli powder (optional)
- 1/2 tspn Garam Masala
- 3 small roma tomatoes blanched and grated
- 2 potatoes peeled and cut into large cubes
- salt
- warm water
Instructions
- Clean and wash the beans. Cover with water and place in a pressure cooker and cook for 10-15 minutes until soft and tender
- Heat ghee on a medium heat and add cinnamon stick and star aniseed. Once fragrant add bay leaf, onion and curry leaf. Saute until onion is slightly brown
- Then add the ginger/garlic paste. Fry for a minute and then add all the spices, except the Garam Masala and fry for at least 2 minutes. Add a few drops of water if required.
- Add the potatoes, season with salt and mix well. Cook for 2 minutes in the spices. Add a few drops of water if required. Add the tomatoes and cook for a 10 minutes on low heat. Add half a cup of warm water and allow the potatoes to cook on a low heat
- Once the potatoes are almost cooked add the beans and cook for a further few minutes until the gravy thickens and the potatoes are soft. You can add more warm water, depending on how much gravy you require. Add the Garam Masala once the curry is cooked
- Garnish with coriander
Notes
- If you are living on the coast the beans will cook much faster, therefore you will need to add the beans first and the potatoes next. Unlike the way I cooked the dish in this recipe
- You can also parboil your potatoes, especially if you living at high altitude and if you're in a rush