Udikinchina Beans Karam

For those of you who still remember my post " Fresh Produce from farmers Market", I made an interesting dish with the Purple colored Beans bought from the Farmer's Market.  I am here with one more recipe from my region which is a Protein packed Curry. I will tell you why it is so. There are beans which are high in protein content, and Peanuts which need no introduction to their nutrition content. And added bonus are dried coconut, and garlic which has high medicinal value, and last but not least  everyone's favorite Potatoes ( this is optional although adding them just ups the flavor twice).

So would it be an exaggeration to say this is what I say it is? And, you can cook the same curry with spring beans, clustered beans(Mattikayalu/Gorchikkudu), the purple beans that are in the pictures. This is a regular back home that goes perfectly with Ragi Mudda  for the lunch and with chapathi for dinner. Okay so the precious ingredients for the curry are

1.  Beans about 1/2 lb broken into halves
2. 1 medium sized potato cubed
3. 2 medium sized tomatoes cut into big chunks
4. 13-14 green chillies ( Thai ones are good to use )
5. 1/2 cup fried peanuts
6. dried coconut 2tb spoons
7.  4 garlic cloves big ones
8. dhania powder 1 tbspn
9. 1/2 medium sized onion chopped roughly
10.Bunch of  Cilantro
salt to taste

Now  make a paste of the green chillies and salt. Keep it aside. Now grind peanuts, coconut, garlic, dhania powder into a not so fine powder. Take a deep bottomed vessel and add 1 tb spn of vegetable oil or any oil of your choice and wait until hot to add curryleaves, mustard. Once they start spluttering add onions, potatoes and beans and salt fry for a minute. Now add the green chilli paste and mix thoroughly into the veggies. Wait for a couple of minutes and then add a cup of water and let the mixture boil. This is the reason why the curry is called "Udikinchina Karam/Boiled karam". After about 5 minutes of boiling, add the powdered peanut+coconut mixture onto the boiling mixture. Donot stir immediately, after about a minute stir the peanut powder into the Karam, and then add the diced tomatoes along with the cilantro. Taste to see if salt is enough. Cook for about 10 more minutes until beans and potatoes are cooked but not over cooked. Take it off the heat and eat it with chapathi or hot rice or even better Ragi sangati.
The key to the success of this recipe is behind the green chilli paste well cooked into the vegetables, and just enough amount of the peanut powder. Too much of peanuts will make the curry milder and subdue its authenticity. Well there was one interesting recipe for you all.

Let us celebrate this auspicious day of Karthika Pournami by cleansing our innerselves and ridding ourselves of   questionable  but all pervasive thoughts of greed, anger, prejudice and resentment and welcome thoughts of love, compassion, contentment and good will.