BM #64 Week 4 Day 1 -
This week it is all about the bookmarks from the previous mega marathon.
I have made a lot more from what my friend, Shalaka, shared. But unfortunately I lost all the pictures when the hard disc crashed a few weeks back. So I have made a few more from her recipes as they sounded awesome.
I had never seen nor tasted these beans known as Kala Vatana. These had an earthy taste and quite different from the regular Vatana. My friend was gracious enough to share these kala vatana with me so I could make this sabji. I have since been unable to find these in the local Indian stores.
Recipe Source Shalaka
Kala Vatana washed and soaked overnight 1 cup
Tomato, chopped 1
Salt as needed
Turmeric 1/4 tsp
Seasoning (Cooking Oil 1 Tbsp, Mustard Seeds 1/2 tsp, Cumin Seeds 1/2 tsp, Asafotida a pinch and curry leaves)
For the Gravy -
Cooking Oil 1 Tbsp
Onions, chopped 1 cup
Ginger-Garlic Paste 1 tsp
Coconut Powder 1/4 cup
Chili Powder as needed
Garam Masala as needed
Coriander Stalks few
Method Of Preparation -
Pressure cook the kala vatana with adequate salt and water.
Meanwhile prepare the gravy -
Heat a pan and dry roast coconut powder until golden brown. Set aside.
In the same same heated pan, add oil. Saute onions, ginger-garlic paste. After they turn a shade of golden brown, add turmeric, chili powder and garam masala and fry for a few seconds.
Add water and let it simmer for a few minutes.
Remove and grind into a fine paste along with coriander stalks, adding as much water as needed. Set aside the gravy.
In a heated pan, add oil and prepare the seasoning. Add mustard, cumin, asafotida and curry leaves.
After the mustard seeds pop, add the ground masala paste, boiled kala vatana and salt. Adjust the consistency by adding water as needed. Adjust the flavors and let the gravy simmer for a few minutes until oil floats on top.
Remove from fire and serve with Roti/Rice.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 64.
Preparation Time 40 min