Hurungi Kaayi Gojju

Method

1. 1

   Prepare hurungi kayi: Wash 2-3 hurungi kayi (broad beans or field beans in pod). String and cut into 2-inch pieces, or shell them.

2. 2

   Soak tamarind: Soak marble-sized tamarind in 1 cup warm water. Extract and strain.

3. 3

   Make gojju masala: Blend half cup fresh grated coconut, 2 dried red chillies, 1 tsp coriander seeds, half tsp cumin and 1 tbsp jaggery to a smooth paste.

4. 4

   Cook beans: In a pan cook the beans with half cup water and a pinch of turmeric until tender. Save the cooking water.

5. 5

   Make base: Heat 2 tbsp oil. Add 1 tsp mustard seeds — when they pop add 1 sprig curry leaves and 2 dried red chillies.

6. 6

   Add shallots: Add 8 sliced shallots and fry 6 minutes until golden.

7. 7

   Add tamarind water: Pour tamarind water. Add the beans cooking water, salt and 1 tsp red chilli powder. Bring to a boil.

8. 8

   Add gojju masala: Add the coconut paste. Stir well.

9. 9

   Add cooked beans: Add the cooked beans. Simmer 8-10 minutes until the gojju thickens.

10. 10

    Serve: Adjust salt. The jaggery in gojju gives a sweet-sour-spicy balance. Serve with steamed rice.