When I saw this pink beans for the first time(5 years ago)in the local farmer’s market, I was so thrilled. So, what do they call it?…Cranberry Beans. But, my cooking experience wasn’t that pleasant, you know! Due to lack of culinary skills back then(it doesn’t mean that I am good now), the food whipped was a total flop. After that Y—y experience, I distanced myself from buying anything that is super glamorous. And typically blamed ‘pink beans as the culprit to ruin my cooking’!!! Anyhow, now with improved knowledge of ingredients, basic science of cooking…I bought them again, so what if I cook them in my way. The korma came along very well, oh yeah…its tastee:)
Cranberry beans – shelled 1 cup
Curry leaves few
Green chilies 3 – sliced
Onion 1 sliced
Ginger-garlic pate 1 spoon
Tomatoes 1 large chopped
Turmeric 1 pinch
Chili powder 1/2 spoon
Coconut milk 1 cup
Fennel seeds 1 spoon
Oil few spoons
Cilantro to garnish.
In a wide wok, heat oil. Add the whole spices and wait till they crackle.
Add curry leaves, chilies, ginger-garlic paste and onion. Fry real good.
Once the raw smell is gone, add tomatoes too. Fry till they wilt.
Add salt turmeric and chili powder. Further add the beans and a cup of coconut milk. Cover and cook till they are done.
Bring them to curry consistency…serve to go with roti, chappathi, iddiyappam, appam, dosa or idly.