Double Beans Curry
by Tarla Dalal
Added to 57 cookbooks
This recipe has been viewed 37121 times
- Burn the onions (with the skin on) on an open flame until black.
- Cool slightly, remove the outer skin of the onions.
- Combine the onions with all the remaining ingredients and blend in a mixer to a smooth paste using a little water. Keep aside.
- Drain the soaked rangoon na vaal, add 1½ cups of water and salt and pressure cook for 3 whistles.
- Allow the steam to escape before opening the lid. Keep aside.
- Combine the tomatoes and ½ cup of water in a deep non-stick pan and cook on a medium flame for 4 to 5 minutes or till the tomatoes turn soft. Keep aside to cool slightly.
- Blend in a mixer to a smooth pulp and strain using a strainer. Keep aside.
- Heat the ghee in a kadhai, add the prepared paste and sauté on a medium flame for 3 to 4 minutes.
- Add the cooked rangoon na vaal, prepared tomato pulp and salt and cook on a medium flame for 4 to 5 minutes, while stirring occasionally.
- Serve hot.
2 reviews received for Double Beans Curry
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Helpful reviews for this recipe
Reviewed February 21, 2013by
Vinita_Raj
Spicy, rich and tasty gravy which goes well with double beans.
Reviewed October 25, 2012by
shreya_the foodie
Divine. Broad beans and tomatoes cooked in a mildy spiced Kashmiri chilli gravy.
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