Mamta's Kitchen

Flageolet Beans Cooked with Garlic Pickle

Flageolet Beans in Garlic Pickle

Mamta Gupta

CurryEasyFree From TomatoIndianMainVegetarian

This recipe came about because I had a packet of flageolet beans lying around for a while. I had soaked them the previous night but did not feel like making a 'proper' curry. So I cooked them in garlic pickle that happened to be sitting on my kitchen top (I often add a little bit of pickle to my vegetable bhajies). It is quite a tasty dish and very easy to make. You can experiment with other Indian pickles to make it.

Serves 4-6

Flageolet Beans are small, kidney shaped beans that are usually light green but can also be white, black, yellow or red. They have slightly buttery taste.

Ingredients

  • 200-250 gm. flageolet beans, soaked overnight (8-10 hours)

  • 2 medium sized onions, peeled

  • A small piece of ginger, peeled, optional

  • 2-3 tbsp. mustard oil*

  • 1 level tsp. cumin or mustard seeds

  • 2 heaped tbsp. garlic pickle in oil (Indian hot pickle)

  • A handful of coriander leaves, washed and chopped, optional

  • 1/2 tsp.Garam Masala, optional

  • *Mustard oil should always be heated to smoking point first and allowed to cool completely, before adding it to the pickle.

Instructions

  1. Place beans and double the water in a pressure cooker and boil for 8-10 minutes. If you do not have a pressure cooker, boil briskly for about an hour, until tender. Wait for pressure cooker to cool before opening. Keep aside.

  2. Place onions and ginger in a food processor and chop finely. You can chop finely by hand.

  3. Heat oil in a pan and add cumin/mustard seeds. When they splutter, add onions and ginger. Fry until onions are turning brown.

  4. Add garlic pickle and stir fry for a few seconds.

  5. Add boiled beans and 1 cup of water. Bring to boil and simmer briskly for about 10 minutes.

  6. Sprinkle a little garam masala and coriander leaves if you wish. Serve hot with naans


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