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Double Beans and Capsicum Curry Recipe

Double Beans and Capsicum Curry is a popular Indian Curries
Author :
 
On :
Thursday, 17 April, 2014
Category :
Family Friendly Recipe
Course :
Curries Recipe
Cuisine :
Indian Recipe
Technique :
Pressure Cook Recipe
Difficulty :
Medium
Preparation Time :
12 hours
Servings :
Serves 4
RATINGs :
Rated 4 based on 100 votes
4

Ingredients

  • 150 g - dried double beans
  • 2 cups - onion, chopped
  • 3 - green capsicums, medium sized
  • 1 tbsp - Madras curry powder
  • 1 - lime-sized Tamarind
  • 3 tbsp - oil
  • salt to taste
  • For Madras curry powder: 20 - Red Chillies
  • 4 tbsp - Channa dal
  • 2 tbsp - Coriander seeds
  • 1 - small piece of Turmeric root
  • 2 tsp - Fennel seeds (sauf)
  • 1 tsp - black pepper
  • 2 sprigs - Curry leaves
  • How to Make Double Beans and Capsicum Curry:

    1. Soak the double beans overnight. Drain the water.
    2. Pressure-cook the beans in 1.5 cups of water with 1/2 tsp of salt for 6 minutes.
    3. Cook until soft but not mushy.
    4. Cut the capsicums into 2-cm pieces.
    5. Soak tamarind in 1 cup of water and extract the juice.
    6. Heat oil in a kadhai and saute the onion until pink.
    7. Add the capsicum pieces and stir-fry for 2-3 minutes.
    8. Add Madras curry powder and tamarind juice. Simmer on low heat for 5 minutes.
    9. Add the cooked beans and salt.
    10. Simmer for 3 more minutes.
    11. Serve hot with steamed rice.
    12. For the Madras curry powder: Roast all the ingredients without oil. Cool and powder. Store in an air tight container.



     

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