NAVY BEANS/WHITE BEANS CURRY !!!!

My today's recipe is from the blog CHARU'S CUISINE. There she used soya beans & here i used navy beans (THINGALAVARE) for this curry. & i used tamarind instead of tomatoes here as i am running out of tomatoes. Goes well with rotis.

 Ingredients

• Soyabeans/Navy beans - 1 cup
• Cooking oil - 1 tablespoon
• Mustard seeds - 1/2 teaspoon
• Cumin (jeera) seeds - 1 teaspoon
• 1 string of curry leaves
• A pinch of asafoetida
• Red chilli powder - 1 teaspoon
• Turmeric powder - 1/4 teaspoon
• Garam masala - 1 teaspoon
• Salt to taste
• Chopped coriander leaves - 1 tablespoon

• TO GRIND
• Onions - 2 nos (medium size)
• Tomatoes - 2 nos (medium size) or tamarind(big chana size)
• Grated coconut - 1/2 cup
• Garlic cloves - 10 to 12 nos

Method

Step 1

HOW TO MAKE SOYABEANS CURRY RECIPE Wash and soak soyabeans with sufficient water overnight. Next day, add salt and pressure cook soyabeans upto 4 whistles. Once the pressure is cooled down, drain the water and keep it aside.

Step 2

Grind onions, tomatoes, coconut and garlic cloves with little water to make a soft paste. Keep the ground mixture aside.

Step 3

Heat oil in a non-stick pan. Add mustard seeds. Once the seeds start spluttering, add cumin seeds and saute till it changes the colour.

Step 4

Add asafoetida, curry leaves, turmeric powder, red chilli powder and stir fry for few seconds on a low flame.

Step 5

Add ground mixture and mix well. Add little water and bring it to a medium consistency. Cook on a medium flame for 5 minutes till the raw smell goes away.

Step 6

Add boiled soyabeans and mix well. Cook for 5 to 6 minutes on a medium flame stirring in between. Adjust the water to bring to medium consistency.

Step 7

Add garam masala and mix well. Cook for a minute and switch off the flame.

Step 8

Garnish with coriander leaves and serve hot.

HAPPY COOKING :))))))