I use the term “curry” very vaguely here. Curry to me personally would mean any food that is dry and has coconut.
After my move to England, I came to realise that the term “curry” in England is referred for all cuisine originating from the Indian subcontinent. As a matter of fact the term “curry” historically is believed to have been introduced by the British.
This recipe is not a typical, traditional Indian one, but more an adapted version but with the usage of some traditional Indian spices. I have tried to keep the preparation easy and simple, but yet the finished product to taste like a proper Indian accompaniment.
This goes well with any of the Indian bread variations or plain white rice. Since it is a dry dish, I would serve this with any kind of dal. This is more an everyday, homely vegetable accompaniment rather than a party kind of food.
Serves well for about 4.
- Fresh green /string beans – 300 gm, cut into ½ inch pieces
- Potatoes – 2 medium, skinned and cut into 1 inch square pieces
- chickpeas flour / besan – 2 tbsp.
- Water – 4 to 5 tbsp
- Olive / cooking oil – 1.5 tbsps.
- Cumin seeds – ½ tsp
- Carom seeds – ½ tsp
- Sesame seeds – 1.5 tsp ( white or black seeds )
- Hing or asafoetida – 1 pinch
- Dried chilli – 1 broken with seeds
- Cayenne pepper or red chilli powder – as per your heat choice ( optional )
- Turmeric powder – ½ tsp
- Dried mango powder / amchur powder – 1 tsp OR pomegranate molasses – ½ tsp OR any souring agent like lemon juice – a few drops
- Dried fenugreek leaves or kasuri methi – 1 tsp, crushed ( optional )
- Salt to taste
- In a large mixing bowl, add green beans and potato pieces and sprinkle the chickpeas flour. Mix the vegetables well so as to coat the vegetables in this flour. Leave this aside.
- In a heavy bottomed broad heated pan with oil, add the cumin seeds to let sizzle. To this add the carom seeds and sesame seeds and fry well until the seeds emit their aroma.
- Stir in the vegetables coated with flour into the hot oil. Reduce the heat to its lowest setting and mix well. Pour in 4 to 5 tbsp water and cover with lid for about a minute.
- Meanwhile, in a separate small mixing cup mix the salt, the dried red chilli with seeds, red chilli or cayenne pepper powder, turmeric powder, dried fenugreek leaves and dried mango powder or pomegranate sauce ( if using lemon juice, skip adding this here} and mix well.
- Add he spice mix to the vegetable in the pan and mix well ensuring the vegetables are coated well in the spice mix. Put the lid back on and cook till the vegetables cooked through stirring frequently to ensure the spices and vegetables don’t catch at the bottom. If need be you can sprinkle little water during the cooking process. This is a dry dish, therefore take care not to make the dish too watery. The vegetables need to have cooked through but still hold their shape.
- Adjust seasoning and if using lemon juice, add after the dish is removed from heat. Mix well and it’s ready to serve.