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1
For the masala paste : Dry roast coriander seeds and red chillies and set aside. Then roast coconut till it is light brown and aromatic.
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2
Add a few tablespoons water and pulse it in a blender food processor till it is combined. Do not grind to a fine paste. You want the coconut to have a bite to it.
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3
For the curry : start with the tempering . Add the oil to a pan on high heat along with mustards seeds and cover. Once it starts spluttering reduce the heat to medium
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4
Once the mustard seeds have spluttered, add the cumin seeds . Once they start crackling, add the curry leaves.
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5
Then add the shallots and turmeric powder and sautee well. Once the shallots are translucent, add the tomatoes and sautee well.
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6
Once the tomatoes dont look raw ( this should overall take 5 -7 minutes from the time you started the tempering ) , add the masala paste and 1/2 cup water. Stir well and add about 1/2 teaspoon salt and chilli powder. Add this to taste
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7
Cover and cook this for 3-4 minutes , stirring occassionally to ensure it does not burn or stick to the bottom of the pan.
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8
Once this mixture has cooked, taste and adjust the chilli powder and salt if required. Then add the cooked beans
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9
Add some water , about 1/2 cup to bring this to a curry consistency. Reduce the heat to medium low and eventually low and let this cook for another 10 minutes for the flavours to blend.
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10
Serve it with some hot steamed rice or savory pancakes ( indian style works best) Makes a fairly large batch and keeps well in the fridge for upto 5 days. Make it on sunday and have it with different sides throughout the week.
