Sugar Beans Curry
September 3, 2014
Really popular Monday treat in most Indian homes. Enjoyed best with Roti. (Serves 4 to 6 people)
500 g Sugar Beans (Boiled for approximately 30 to 45 minutes or until soft)
3 Medium Potatoes (Peeled and halved)
1 Small Onion (Coarsely Chopped)
I Medium Tomatoe (Chopped)
2 ½ Tablespoons Oil
¼ Teaspoon Jeera (Cumin)
¼ Teaspoon crushed Ginger & Garlic
¼ Teaspoon Tumeric
2 ½ Teaspoon Chilli Powder
Salt to taste
4 to 5 curry leaves
Dhania (Coriander) leaves to garnish.
Heat oil in pot and add jeera seads, green chillis, onion and tumeric powder. Allow onion to sauté until lightly browned, then add tomatoes, chilli powder, salt, curry leaves and crushed ginger & garlic. Allow mixture to braise for 2 to 3 minutes, then add boiled sugar beans, potatoes and water and mix well. Cook for 20 to 30 minutes until potatoes are soft.
Garnish with Dhania Leaves.