This is a simple and lovely curry filled with the aroma of freshly peeled Avarekaai (Green kidney bean/Surti papdi) and curry powder. Using frozen/canned beans are the only option we Indians have abroad. They sure come close to the original taste and aroma.
What I used: Serves 4
2 cups fresh/frozen Avarekaai beans
1 large potato peeled and diced (optional)
2 small purple egg plants diced (optional)
1 cup/2 medium tomatoes diced
½ cup/1 medium onion diced
2 tsp curry powder
1 inch fresh tamarind squashed in ½ a cup of warm water and rind removed or ½ tsp tamarind paste
½ cup fresh/canned coconut milk
Salt to taste
Pinch of sugar
Tempering: A tsp of ghee/oil, ½ tsp mustard seeds, few curry leaves and whole red chilies, a pinch of hing/asafoetida
In a medium saucepan, add the ghee and bring it to a shimmer over medium heat. Add the tempering ingredients and cover until the splattering subsides. Add the diced onions, tomatoes, potatoes and avarekaai beans. Increase the heat to medium-high while stirring constantly.
While that is roasting, mix the coconut milk, tamarind paste curry powder, salt and sugar in a cup of water into a smooth consistency. Pour this into the vegetable mixture and cook covered to a boil over medium-high heat, stirring constantly until smooth, about 1 minute. Cook covered on medium for the next 10 minutes. Serve the curry hot with cooked rice or ragi mudhe. Enjoy!