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Author Notes: Adzuki beans and potatoes in charmagaz curry; this dish is high on nutrition. There’s protein, carbohydrates, vitamins, essential fats and a whole lot of other nutrients from the seeds. Paired with wholewheat rotis and a fresh, garden salad on the side; this one is a delicious, flavourful vegetarian delight! —Dhanya Samuel
- 1 cup adzuki beans, soaked overnight
- 2 potatoes, cut into cubes
- 3 tablespoons charmagaz, soaked in warm water
- 1/2 tablespoon poppy seeds, soaked in warm water
- 3 dry red chilli, soaked in warm water
- 3-4 tablespoons milk
- 1 onion, finely chopped
- 1/2 ripe tomato, finely chopped
- 3 garlic cloves
- 1 inch ginger
- 1/4 teaspoon turmeric powder
- 1 teaspoon red chilli powder
- 1 teaspoon coriander powder
- 1/4 teaspoon cumin powder
- 2 tablespoons oil
- 1 dry bay leaf
- 3 cloves
- 1 inch cinnamon bark
- salt, to season
- 2 tablespoons fresh coriander leaves, finely chopped
- Soak the charmagaz, poppy seeds and dry red chilli in warm water or at least 30 minutes.
- After 30 min, drain and grind to a paste with milk, garlic and ginger. Add water, if necessary. Keep aside.
- Heat oil in a pan and add the bay leaf, cloves and cinnamon bark. Cook for a few seconds on low heat till fragrant and then add the chopped onions.
- Saute till light brown and then add the spice powders. Cook for a further minute and then add the tomatoes. Saute till all the ingredients come together and a mushy consistency is achieved.
- Then add the ground paste and mix well to combine. Cook for 2 minutes, season with salt and add 2 cups of water. Bring to boil.
- Then add the adzuki beans and cook till ¾ ths done. Add water to loosen up the gravy if too dry.
- Add the potatoes and cook till done (at this stage, the beans will be soft but not mushy).
- Garnish with chopped coriander leaves.
- Serve warm.