Black Beans Curry and Potato

Yeah, I am still alive and thanks for all my fellow bloggers who kept visiting me all these days and kept in touch with me via mails and orkut... Thanks again for remembering me... I must apologize for this disappearing act of mine that is so unlikely that I disappeared for 4 months :( Sorry again... Now to the recipe...



Black Bean Curry


Ingredients:

Black Beans - 1 Can, drained and washed
Onion - 1 Medium
Pearl Onions - 6 Ground
Coriander Seeds - 1 tbsp
Cumin Seeds - 1 tbsp
Curry Leaves - 1 stalk
Red Dried Chillies - 5-6 numbers
Tamarind - Small lemon size
Turmeric Powder - 1/4 tsp
Mustard Seeds - 1/4 tsp
Coconut Paste - 2-3 tbsps
Salt to taste
Water
Cooking Oil - 2tbsps
Cilantro for garnishing

Method:

1. Powder Corriander Seeds, Cumin Seeds, Red Dried Chillies, Curry Leaves and set aside.
2. Heat Oil in a wok, add Mustard Seeds, when the Oil sizzle add chopped Onion and Turmeric Powder.
3. Add the Pearl Onion Paste and Saute for a few mins. Mix in the Black Beans, Salt and the ground powder (1).
4. Stir in Water and check for Salt, when the curry starts boiling add the Tamarind Water and let it stand for a few more mins.
5. Once the Curry starts thickening add the Coconut Milk and Garnish with Cilantro.

Potato & Sweet Peas

Ingredients:

Potato - 5 Medium, boiled, peeled and chopped
Sweet Peas - 1 cup frozen, washed
Onion - 1/4 Medium chopped
Red Dried Chillies - 4 numbers
Cooiking Oil - 3 tbsps
Mustard Seeds - 1/2 tbsp
Cumin Seeds - 1/2 tbsp
Turmeric Powder - 1 tsp
Ginger - 1/2"
Garlic - 5 pods
Salt to taste
Cilantro for garnishing

Method:

1. Heat Oil in a pan, when hot add the Mustard Seeds, Cumin Seeds and Red Chillies when they splutter add chopped Onion.
2. When Onion changes color crush in Ginger and Garlic using a press or add Ginger-Garlic Paste cook until Oil seperates.
3. Add Turmeric Powder and Potatoes. Once the Potatoes are coated with the Turmeric add the Sweet Peas.
4. Adjust Salt and let it cook for a few mins. Garnish with Cilantro.

Serve with: Rice