Khandeshi Style Broad Bean Curry

Hi everyone! Khandesh is a part of  North Maharashtra and comprises of districts like Dhule, Bhusawal, Nasik, Malegaon, Chalisgaon etc. This is largely a farming zone and the preparations made here surely have that rural touch. When I was in the middle school my mom had a  servant maid who was from Khandesh and once in a while when we needed some change of taste, we asked her to make curries. Her curries used to be hot and had that rustic taste. She would make me stand next to her and ask me to watch while she made the masala. At that point of time I always wondered with the same ingredients used how much her curry was different from ours.

When I decided to make these broad beans, I was reminded of how Alka (my mom’s maid) used to make the masala, and  I indulged myself in making a Khandeshi style masala. Since  I had seen a practical demonstration during my childhood, I had a clear idea how to head for it. This version of making the masala for the curry asks to saute all ingredients without oil and then grinding them. Now there’s surely an added flavor when the masala is ground on the stone versus that of an electric grinder. Unfortunately I do not have the stone so used the electric one, but those who have the stone, do use that.

I had sent this curry to my friend G who has been a great help to me during my illness. She is a Konkani and would pamper me with her preparations. She liked the curry a lot and  asked me how I made it and to teach her the method. So G this is for you.

About the broad beans I do not know the other name for it and are not available here, so I pick them every time I visit B’lore. These are quite popular in South and we also make Sambhar with it when these are available fresh in the season. I would be glad if you can provide me with the other names for these beans.

Coming back to the curry, it goes well with both rice and roti. So here goes the Khandeshi  version…

Ingredients

a cup of dry red broad beans

2 large onions finely chopped

4 garlic pods finely chopped

2-3 green chilies chopped

3/4 inch of ginger chopped

2 large tomatoes chopped

1 tsp cumin

1/2 tsp mustard seeds

3 tbsp dry coconut grated

1/2 tsp sugar

salt to taste

oil for cooking

3-4 tbsp chopped cilantro

Spices

2 tsp red chili pwd

3/4 tsp turmeric pwd

1/2 tsp cumin pwd

4 tsp coriander pwd

1 tsp Goda masala (Maharashtrian masala)

3 bay leaves

Method

Wash and soak the beans overnight with sufficient quantity of water. These beans absorb lot of water and expand a lot. Pressure cook them with some salt for about 10 mins on high flame and then 20 mins on low flame.

Meanwhile in a pan saute all ingredients one by one for a few minutes except the mustard, salt,cilantro, sugar and oil. Cool all the sauted ingredients and grind them together.

Heat oil and add the sugar, this gives a nice ‘tavang’. Add the mustard, followed by bay leaves.

Now add the ground paste and saute it for a few more minutes till the oil separates. Add in the spices and saute for a minute or more then add the boiled beans, do not add the water at this point.

Mix the beans and chopped coriander nicely in the masala and then gradually add the water. Bring the curry to a boil and then simmer and cook till done.

I am sending this curry to MLLA-17 hosted by Sra at when my soup came alive and is the brainchild of Susan of The well seasoned cook