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
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Ingredients
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1 cup
adzuki beans, soaked overnight
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2
potatoes, cut into cubes
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3 tablespoons
charmagaz, soaked in warm water
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1/2 tablespoon
poppy seeds, soaked in warm water
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3
dry red chilli, soaked in warm water
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3-4 tablespoons
milk
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1
onion, finely chopped
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1/2
ripe tomato, finely chopped
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3
garlic cloves
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1
inch ginger
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1/4 teaspoon
turmeric powder
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1 teaspoon
red chilli powder
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1 teaspoon
coriander powder
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1/4 teaspoon
cumin powder
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2 tablespoons
oil
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1
dry bay leaf
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3
cloves
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1
inch cinnamon bark
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salt, to season
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2 tablespoons
fresh coriander leaves, finely chopped
Directions
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Soak the charmagaz, poppy seeds and dry red chilli in warm water or at least 30 minutes.
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After 30 min, drain and grind to a paste with milk, garlic and ginger. Add water, if necessary. Keep aside.
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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.
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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.
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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.
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Then add the adzuki beans and cook till ¾ ths done. Add water to loosen up the gravy if too dry.
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Add the potatoes and cook till done (at this stage, the beans will be soft but not mushy).
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Garnish with chopped coriander leaves.
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Serve warm.
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