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 →
Given a chance, I am sure I would be changing the look of my blog every single month! That is how much I enjoy playing with colors, trying out new looks, experimenting new features etc. But then sanity prevails and then I resort to change only when required.
So now here I am with a new theme for the blog that caters to features that I had in mind. Even though there are differences, the theme is not very different from the one I had earlier. I am almost done with the changes, but there might be few more in the coming days. I hope you all like the change and would appreciate your frank feedback. If you find some broken links, problems as you go along, please do let me know and I will try to fix it.
Coming back to this recipe, this was something that DH concocted before our trip to India. That week I had to empty out the fridge and finish off what ever produce was remaining. Out came a small bagful of green chillies and I lamented to DH saying I did not know how to finish them all. DH who loves green chillies (and anything spicy hot food) could not stand the idea of tossing them out and came up with this ‘hot’ idea.
Continue reading →