Red Chori Curry with egg plants and bell pepper - Another classical dish from South India, mostly common in Madurai region.
This small kidney shaped, red chori bean can be found at Asian grocery stores here in North America and is very good source of dietary fiber, protein, iron, and potassium. If you are on healthy diet, this definitely should be in the menu.
Ingredients:
1/2 cup Red chori bean
3 medium sized Indian egg plant (brinjal)
1 medium sized chopped onion
1/2 diced bell pepper
10 frozen drumsticks pieces
5 cloves garlic - coarsely chopped
3 coarsely chopped tomatoes
1/4 teaspoon fenugreek seed
1/4 teaspoon turmeric powder
Tamarind paste per taste
Sambar powder per taste
Curry leaves, asafoetida, urad dhal, mustard seeds per taste
2 tablespoon oil - preferably gingelly oil
To grind:
3 tablespoon grated/ground coconut paste
Preparation:
- In a pan, dry roast red chori beans
- Add 3 cups of water to beans and boil until soft (doesn’t take very long)
- Add salt (per taste) to boiled beans - do not drain the boiled water, later this could be used as a stock or for Rasam
- In another shallow pan, heat oil and when the oil turns hot, add mustard seeds, asafoetida, fenugreek seed, urad dhal, curry leaves, and chopped garlic
- When mustard seed starts to splutter, add onions and saute them.
- Then add in chopped tomatoes, and saute them until it turns soft
- To this mixture add chopped egg plants.
- Then add turmeric powder, sambar powder, followed by tamarind paste
- Give it a good stir and add boiled red chori beans, followed by ground coconut
- Let it simmer until gravy comes to a desired consistency.
Tastes great with Chapathi, Naan, or boiled Rice.
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