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.