“Spicy Jenavare~Potato Kurma” … A delicious spicy kurma prepared with Jenavaro (White Val Beans / Mochai / Hyacinth Beans) with addition of potatoes that goes very well with simple pulav, roti, paratha, poori …. Yummilicious …
** Kurma is a delicious curry prepared mostly with vegetables and my Mom made the best kurma and my recipe to date remains the same. I just make mix and match of vegetables and prepare the same while I keep the recipe intact most of the time as we simply love it in my home. This time however I decided to prepare the same with the addition of dried beans as for some time now I have been wanting to experiment mix and match of veggies with beans in preparation of kurma.
** Jenavare also known as White Val Beans / Mochai / Hyacinth Beans is a dried bean that has to be soaked overnight or for 8 hours and then used. This bean is slightly sweetish and adapts very well with any curry. I added in potatoes and prepared the same and served it with mildly flavored corn-carrot-bean pulav and it tasted awesome. I have kept some curry aside for tomorrow to relish with Rava Idly and that is another combo with I love since childhood. Well I hope I get to make it tomorrow and I will definitely post the same if I do.
** The recipe though basically remains the same as my Mother used to prepare this time round I have made in some changes and added on cashew nuts in place of cus cus and also added on fresh coriander leaves and tamarind while grinding (I left out the tomatoes) while most of the remaining ingredients remain same. I love making minute changes to check on the recipes sometime and they have always turned out great.
** Here is the Recipe for “Spicy Jenavare~Potato Kurma” …. My Style ….
** Soak One heaped cup of Jenavare (White Val Beans / Mochai / Hyacinth Beans) overnight or for 8 hours in plenty of water. Next morning wash it well and add put it in a pressure cooker pan with water. The level of the water should be about 1 inch above the level of the laid beans. Pressure cook on medium heat to two whistles, slow down for 5 minutes and then remove from fire. Allow to cool completely till you are able to open the lid. Once you are able to open the lid do so and allow the beans to cool a bit. Remove the cooked beans into a vessel while retaining the water in the pressure cooker itself for cooking of potatoes.
** Peel of the skin of 2 medium sized potatoes and cut them into 2 inch sized cubes. Wash well and put it in the pressure cooker pan in which the cooked beans water has been retained. Add in more water if necessary only. Pressure cook on medium heat for one whistle only and remove from fire immediately. Allow to cool for 5 minutes and after that release the pressure in the cooker by lifting the weight with tongs to pass off the excess pressure. This is done so that the potatoes do not over cook. Once the pressure has been carefully released, you will be able to open the lid, do so carefully and allow to cool for few minutes. Add the cooked potatoes to the jenavare in the vessel and keep them both ready aside.
** For Masala : Grated coconut 2 cups, turmeric ½ tsp, ginger 1", Onion 1 small peeled and cut into small pieces, cashewn nut pieces 2 tblsp . green chillies 7, garlic cloves 5-6, cloves 4, cinnamon 1", coriander seeds ½ tsp, Jeera ½ tsp, pepper ½ tsp. cardamom 2, badishep ½ tsp, Kashmiri Red chillies 15(less spicy), a small marble sized tamarind, 2 cups of coriander leaves, curry leaves 5-8.
** Fry the above ingredients except tamarind in 2 tblsp of oil for 3-4 minutes. Remove and put it in a mixer grinder along with the tamarind and grind to a very fine paste. You can use the remaining cooked water from pressure cooker for the same. Do not add excess water, just enough to grind to a very smooth paste. Remove and keep this ready aside.
** Peel off the skin of one onion and cut them into fine pieces. Heat 2 tblsp of oil in a thick bottomed kadai, when hot add in the cut onions and fry till the onions turn soft or translucent, then add in a few curry leaves and fry for a minute. Add in the ground masala and fry well for 2-3 minutes. Now add in the cooked jenavare (white val beans) and potatoes. Add in enough water to bring in to a thick gravy consistency. Add salt to taste and bring to a boil on medium flame stirring in between to avoid it getting burnt at the bottom. Once you see bubbles appearing, lower the heat to minimum and simmer for 5-10 minutes. Lastly add in a small lemon sized ball of butter and mix well. Remove from fire and keep it covered aside for 20-25 minutes and it is done.
** “Spicy Jenavare~Potato Kurma” is done and ready to be served. You can serve this hot with some mildly spiced pulav, paratha, poori or even panpolo. Tastes great twith dosas also, However, my father always loved to relish this dish with Rava Idly, a Idly prepared with rava along with beaten curds and it tastes awesome. I have kept aside some curry to prepare the Idly and relish the same, will post the same too. You can relish it within any dish of your choice, though today I prepared and served it with Simple Corn~Carrot~Beans Pulav. Do try out this dish and enjoy with your family and friends.
** Note : You can add in two chopped tomatoes or ¼ cup of beaten curds to the gravy instead of tamarind too, it tastes awesome. I usually add in tomatoes, but today I tried with tamarind for a change.
** You can use the search option for "Kurma" where you will get many more dishes prepared using it. Do try out various types of dishes to relish with dosa / Idly / roti etc. or with dal-chawal too. Enjoy the dishes with your family and friends and do give me a feedback if possible.
** You can also click on the link below for checking the same.
** An Earnest Request : There are many more recipes of similar type in the blog. For all my Recipes, use the search option or the label section in the Blog. If you are still not able to find it please leave a message in comment section or mail me the same. You can also go to my page (add on the left side of blog) and leave a message and I will try my best to get back to you as soon as possible … Thank you.
No comments:
Post a Comment
Thanks.