Spinach, Fenugreek, Double Beans Curry

Here comes another trial dish made with leafy veggies and double beans. Goes very well with phulkas and chapatis. A semi dry gravy dish.You could also use any other sprouts or boiled eggs to make this. I have used the Goan spice powder straight from Goa, given to me by my sweet friend Rachna. Thanks dear, it tasted awesome!! There goes my recipe....

Ingredients
2 cups of spinach cleaned and chopped fine
2 cups of fenugreek cleaned and chopped fine
200 gms of double beans, fresh ones(pressure cooked to 1 whistle)
2 onions finely chopped 
1 large tomato finely chopped
2 tspns of ginger garlic pounded
1/2 tspn of chilli powder
1 tspn of Goan masala(use carefully since it is quite spicy)
1 tspn of chaat masala
a small spoon of turmeric powder
Salt as per taste
1/2 tetra pack of coconut milk

Method

In a pan take some oil, add the chopped onions, saute for a while, add the turmeric powder, ginger garlic, keep cooking till golden, add the tomatoes, the greens and let them cook well, add all the dry powders, cook for about five minutes, now add the coconut milk and do not cook for too long, else the milk will curdle. The dish is ready to be served. Transfer to a serving bowl. Serve with phulkas or chapatis.

         
                                                        Double beans In Green Gravy

Double beans is a bean which we all like at home. They have a unique flavour and make the gravy truly delightful. I have made a green curry with garlic chives and made mandua roti for company. The flour I bought from a local Grocer at Chamba, Uttarakhand. This is a roti which you will find on a regular basis in this hilly region. Now the recipe for the double bean curry...

Ingredients
200 gms of double beans pressure cooked to two whistles
10 strands of garlic chives with the tender garlic
1 inch of ginger chopped
1/2 cup fresh coriander
3 green chillies
1/2 cup sesame seeds
1/2 tspn carom seeds(ajwain)
1/2 cup fresh grated coconut
1 tomato chopped
1 tspn of sugar
Salt to taste
Grind all the above ingredients to a fine paste

For the tempering
 2 tspns oil
1/2 tspn of carom seeds
A small spoon of asafoetida and turmeric powder

Method

In a pan take oil and make the tempering with the ingredients mentioned for tempering, add the ground pate, wait till it leaves the sides of the pan and the raw smell disappears, add the beans, adjust the water as per your taste, cook well and serve with the bread (roti) of your choice.