A very authentic kongunadu curry. We make a different combination with bottle gourd instead of brinjal. We grow these at our backyards and pick instantly for cooking them. This curry is made very often at our homes which is commonly accompanied for white rice.
|Red Chori Beans / Cow Beans / Thatta Payir||1 cup|
|Bottle Gourd / Sorakkai||1 ( small )|
|Red Chili||3 nos|
|Curry Leaves||1 strand|
|Tamarind||1/4 lemon size|
|To grind :|
|Coriander Seeds||1 tsp|
|Red Chili||2 nos|
|Home made chicken Masala or any Chicken Masala||1/2 tsp|
Peel the skin and Chop the bottle gourd into small pieces. Pressure cook the Red Chori Beans with 3 cups of water for 3 whistles and simmer for 5 min, coz it take little longer than normal beans. When the pressure is released, add the chopped bottle gourd and cook for 10 min. Chop onion and tomato. Soak tamarind in 1/2 cup hot water and separate the juice. Grind the items in “To grind” section to fine paste.
In a wok heat oil, when hot, add onion and saute well till it turns golden brown. Add the curry leaves, red chili, and tomato. Cook this well till the tomatoes are cooked well and becomes gravy. Add the ground paste and allow it cook for 5 min.
Add the pressure cooked beans and bottle gourd, turmeric and salt. If required add 1/2 cup of water. Cook for 2 min and add the tamarind juice, allow it to cook for 10 min till the raw smell of tamarind leaves and it becomes a semi thick gravy.
- Instead of the ground masala, variation can be made by adding only Sambar powder.
(*) A nice combo with white rice and Roti. Recipe from my Mother-in-law.