Thursday, September 22, 2011

Kidney Beans and Mango Curry

There is something that I am pretty good at. That is picking up good fruits and vegetables. Don't ask me to explain the tips and tricks (I probably won't do a good job of that), but I can pick good stuff except for watermelon. It might be bland and I cannot make out that by looking at the whole watermelon.
When we went grocery shopping, there were these nice looking mangoes. I  picked and tried to smell it. It had no smell whatsoever and I kept it back and moved on to the next fruit. But my mother-in-law who was walking behind with my husband picked two of those mangoes. When we came home, she chopped one of them. It was ripe alright, but was sour. Somehow one was used up and nobody wanted to touch the other one. I made this curry to use it up. If you are using a mango that is very sweet, you can add about 1 tsp of amchoor powder or dry mango powder to get the tang.

One year back -  Whole Wheat Eggless Banana Muffins
Ingredients:
Kidney beans - 3 cans rinsed and drained (or soak 1 cup of dried kidney beans over night and pressure cook till soft)
Red Onions - 2 medium divided use
Cashews - 1/4 cup
Oil - 2 TBSP divided use
Green Chillies - 4 -5 depending on your heat tolerance
Mustard seeds - 1/2 tsp
Cumin - 1 tsp divided use
Fenugreek seeds - 1/2 tsp
Turmeric - a generous pinch
Salt - to taste
Red chillies - 2 broken
Curry leaves - few
Cilantro - chopped 2 TBSP
Ripe Mango - 1 medium to large peeled, seeded and chopped
Water - 1/4 cup - 1/2 cup

Method:
Chop 1 onion into chunks. Chop the other onion finely. In a pan, heat 1 TBSP of oil. When hot, add 1/2 tsp of cumin. When they splutter, add green chillies (whole, no need to chop them). Add cashews and let it get toasted. Add the onions that you chopped into chunks. Sprinkle salt lightly and let it wilt. When onions have become soft, take the whole mixture out and set aside to cool a bit.
In the same pan, heat the remaining 1 TBSP of oil. When hot, add mustard seeds. When they splutter, add remaining 1/2 tsp of cumin, fenugreek, broken red chillies, curry leaves. When they are all toasted, add the onions that is chopped fine. Mix well, add turmeric, a bit of salt and let it cook.
Meanwhile, take the already set aside onion, cashews mixture and blend in a blender or food processor. When they are ground coarsely, add the chopped mango and blend further to make a puree (it need not be very smooth). When onions in the pan are cooked, add the cooked, drained kidney beans and mix well. Add the puree to the pot. Mix well and add enough water to get the consistency of the gravy. Let it come to a simmer. Adjust the salt if required. Add the cilantro and turn off the heat. Serve with rice or rotis. It tastes great to eat just as is like a beans stew.

Enjoy.
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13 comments:

  1. Nice curry... different combination...

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  2. Interesting combo.......I mus try. Thanks for sharing

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  3. nice combo..curry looks delicious..

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  4. Combo sounds great..tangy and yummy curry

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  5. Omg, wat a fabulous curry,seriously makes me hungry..

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  6. Great use of a not-so-great eating fruit. I hate bringing produce home and finding that it's not tasty but I love curry!

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  7. Wonderful combination of Mango an Rajma. Looks simply delicious.

    Deepa
    Hamaree Rasoi

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  8. That's an interesting combination. Looks delicious.

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  9. I love this recipe. It is so innovative and looks absolutely delicious! Enjoyed browsing through your blog

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