This is a simple and lovely curry filled with the aroma of freshly peeled Avarekaai (Green kidney bean/Surti papdi) and fresh spinach in some hot red paprika. 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
2 cups fresh spinach washed and chopped coarsely
1 large potato peeled and diced (optional)
1 cup/2 medium tomatoes diced
½ cup/1 medium onion diced
2 tsp chili powder
A pinch of turmeric
1 tsp ginger garlic paste
½ cup fresh/canned coconut milk
Salt to taste
Tempering: A tsp of ghee/oil, ½ tsp mustard seeds, few curry leaves and whole red chilies, a pinch of hing/asafetida
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 and ginger garlic paste. Once they brown, add in the tomatoes and potatoes, cook for a few minutes. Now add in the avarekaai beans. Increase the heat to medium-high while stirring constantly. After about 5 minutes, add the spinach.
While that is roasting, mix the coconut milk, chili powder, turmeric, and salt in a cup of water, whisk 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!