This recipe had been lying in my drafts for a long time now, but did not get to post it for one reason or the other. Now that we are getting close to the end of the year, I wanted to clear the posts in my drafts and make way for the new ones.
The recipe for this has been adapted from Indira’s Moong Bean Plaintain curry. I love cooked plantain and also cooked moong beans, but hitherto this recipe I had no idea of combining them together for making this delicious curry. I chose Azuki bean/Red Chori instead of Moong bean and made little changes to the masala. This goes well with rice chapathis or Rotis.
Recipe Source: Adapted from Moong Bean Plaintain curry
- 1 plantain (raw banana), peeled and cubed
- 1 cup red chori/Azuki beans (soaked in water overnight) (best if sprouted)
- 4-5 green chillies
- ¼ cup of shredded coconut (fresh/frozen)
- 1 Tbsp tamarind paste
- 1-2 Tbsp chopped coriander leaves (garnish)
- mustard seeds
- Jeera/Cumin seeds
- Asafetida a pinch
- few pieces of dried red chillies
- Curry leaves
- Soak the red chori beans overnight in enough water. (Sprouting is also a good idea)
- The next day pressure cook it, but make sure not to overcook and mash it.
- Meanwhile peel and cut plantain into bite size pieces and cook it separately on stove top.
- Grind the coconut along with green chillies, salt and tamarind making a paste.
- Heat a big pan and add the cooked red chori beans, banana and coconut masala paste. Continue to cook, letting it to blend together.
- Prepare a seasoning of oil, mustard seeds, cumin seeds, curry leaves, red chillies and asafetida.
- Add this to the curry and immediately cover with lid and turn off heat.
I have already posted a version of Matar Paneer with Methi before. Usually this is the recipe I stick to, while making Aloo matar or Matar Paneer. But over the past few weeks, I have been experimenting with coconut milk and have been adding it to many curries with good results.
Adding coconut milk to this curry provides a mild creamy taste and balances the taste of the spices/garam masala. This provides good flavor without having to add heavy cream or even the cashew almond paste. The combination of tomato paste and coconut milk gives ample thickness to the curry.
I had made this Matar Paneer for a Diwali potluck recently and it turned out well. Continue reading →
It is not often that one would find me in the kitchen preparing something as elaborate as this dish. Most of the dishes I make are quick ones, which do not involve too many steps and gets done in a jiffy. Even though I cite the excuse of lack of time, the real reason is I am lazy to cook something that takes a long time.
But this one is an exception as it has a warmth and tradition marked on it. This recipe of Konkani Chitranna Gojju was my husband’s maternal grandmother’s “Amamma” trademark recipe. She had passed this along with so many others on to her daughters including my MIL. I had noted down this recipe and had seen my MIL making it once. Amamma a warm and wonderful lady passed away recently. So I wanted to make this in her memory and save it for years to come. It is a small way of paying respect and also cherishing her much loved traditional recipe.
So what is a Gojju? For those unfamiliar with the name, Gojju is a Kannada name and is a spice paste/concentrate consisting of tamarind, jaggery, dry coconut, sesame, oil and plethora of spices. It has a balanced taste of sweet, sour, spicy and salty, but in concentrated form. This is treated more like a pickle and is eaten only in spoonfuls. The common way to eat this is by mixing a spoonful of Gojju along with warm cooked rice. Even though it is a time consuming process, the end result is worth every bit of it. Needless to say this is a favorite one at our house.
The complete preparation takes about an hour to make. But keep in mind a little goes a long way for this. Keep the Gojju in an air tight container and it lasts for a month without any problem.
Off this goes to Jaya’s Back to Basics Event an event hosted by a warm and witty Desi Soccer Mom.
Continue reading →