Delhi Rd Kitchen

Lian’s Goan Mixed Bean Curry

Ingredients

4 cans of beans (i.e. Borlotti, flageolet, haricot or black eyed) or mixed tins

1 large boiled potato cubed (optional)

2 large onions

2 large tomatoes

1-3 green chillies

1 tsp Ginger & garlic paste

1 tsp of tomato ketchup

2 tsp of desiccated coconut

Squeeze of Lemon juice

1 tsp tamarind paste

Salt & sugar to taste

Coriander leaves-chopped

Spice mix

1 tsp mustard seeds,

1 tsp cumin seeds,

A pinch of black cumin seeds,

1 dried red chilli

½ tsp turmeric powder,

3 tsp. Madras curry powder,

2 to 3 tsp of Goan curry powder, (or xacuti masala)

1 tsp coriander powder,

10 Curry leaves (optional)

Cooking Steps

Step 1
Heat some oil in a large pan and when hot add the mustard seeds, cumin seeds, black cumin seeds. When the seeds pop, add the dried red chilli, turmeric powder, curry leaves, ginger & garlic paste and the chopped green chillies.  Fry for 2 minutes.

Step 2
Then add the chopped onions and desiccated coconut. Cover the pan and cook for 3 minutes.  Add the Madras curry powder, Goan curry powder, (or shakuti masala) coriander powder and fry for a few seconds, then add the chopped tomatoes, cover and cook until tomatoes are mushy.

Step 3
Stir well and add 1 cup of water to make a thick sauce. Add more water if you want extra sauce, cover the pan and cook the mixture on a slow fire for 5 minutes.  Finally add the mixed beans, the chopped potato, ketchup, drops of Jif lemon, tamarind paste, salt & sugar, and garnish with chopped coriander leaves.