Sunday, 4 February 2007

Janjaare jo shaak / Pinto Beans Curry / Spicy Maharagwe

Having lived in East Africa, our Kutchi is peppered with Swahili and Lungandi, janjaaro (beans) is derived from 'bijanjaalo' which is Lugandi for beans. I remember shelling these as a child. I hated it when we found small green caterpillers in the pod!




Ingredients
1 cup dried pinto; soaked overnight and boiled (I used the pressure cooker; about 10 mins)
2 Potatoes, peeled and cut in small cubes
3 Cloves garlic; peeled and minced
2 inch ginger; peeled and grated
3 large tomatoes; blanched, peeled and chopped



1/2 tspn cumin seeds
1 tspn mustard seeds
2 - 3 chilies slit through the centre (see pic)
1/2 tspn tumeric powder
2 tspn coriander and cumin powders
2 tspn oil
salt to taste

1. Heat the oil in a pan, add the chilies, cumin seeds and mustard seeds. Cover and let them pop and splutter.
2. Add the tomotatoes, garlic and ginger cook for 5-6 minutes, add tumeric, coriander and cumin powders, cook for 2 minutes.
3. Add the potatoes, cook for a few minutes, add the salt.
4. Add the boiled pinto beans, with 2 cups of the water the beans were boiled in
5 Cover and cook, until the potatoes are done.
I served it with paratha.

4 comments:

Mr Spooky said...

This was a great dish!!!

Aunt LoLo said...

I made a version of this tonight, simmering my pinto beans with canned tomatoes, curry powder, sugar, salt and diced pork chops. I served it over rice, with a side of fresh chapati. Delicious!! Even my two year old lapped it up. (All except the canned tomatoes - but then, not many people do like those!! LOL)

Pushpa said...

Looks very yummy!I am so thrilled to try the recipes.Thankyou for letting us into african dishes.

Saju said...

Thank you Pushpa, I have just been to your blog! I was looking for beetroot recipes, and found them, thank you. I now follow your blog.

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