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27. Beans Baked (Bodiko tarkari-Nepali)
Nb persons: 4
Yield:
Preparation time: 35-40 minutes
Total time:
Source: JOYS OF NEPALESE COOKING
| With the Newar community and other ethnic groups there is the custom of cooking several varieties of beans (dried) e.g. Asparagus bean, cow pea (Vigna spp.) for curry, especially during community feasts (bhoj). | |
| 1 cup | beans, (dried) |
| 1 large | onion |
| 1 clove | garlic |
| 1/2 teaspoon | turmeric |
| 1/4 teaspoon | chilli powder, (optional) |
| 1/2 teaspoon | mixed spices, (garam masala) |
| 1 | bay leaf |
| 4 | peppercorns |
| 2 | cloves |
| 2 | tomatoes |
| 2 tablespoons | mustard oil |
| Salt to taste | |
| Coriander leaves | |
Utensils Saucepan with lid or pressure cooker-1, ladle-1, big bowl-1.
Proccss
Soak dry beans in water for 1O-l2 hours. Drain off the water. Grind garlic, onion, ginger, turmeric and chilli (optional). Heat oil and add bay leaf, pepper and
cloves. Add the ground condiments and again fry till brown. Add tomatoes; again fry for 5 minutes. Add beans with 2 cups of water (rolling boil). Put salt in. Cook
till they become tender. Add mixed spices. Garnish.with coriander leaves. Serve hot. Serve hot with rice or bread.
Yield: 4 servings
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