1 small onion, sliced
2 tom, chopped
Potatoes, peeled and cut
4 – 6 curry leaves
1/4 teaspoon whole cummin seeds
1 green chilli, pierced
1 tin speckled beans
1-2 teaspoon chilli powder
1/2 teaspoon tumeric powder
1/2 teaspoon sugar
Salt to taste
Add onions, curry leaves and cummin seeds to a pot with 1/4 cup of oil.
Cook onions until golden in colour, then add in potatoes. Mix the potatoes with the onions, then add in the tomatoes and spices. Leave to cook for about 5 minutes with the lid on. After this time, you will see the tomatoes melt and a gravy forming.
Add one cup of water, or enough to cover potatoes and leave to cook until soft.
When the potatoes are cooked, add in the beans. Simmer for a few minutes. Garnish with chopped coriander.
Serve with a salad of cucumbers, carrots and onions with vinegar and salt. Or make a sambals with chopped tomatoes, onion, chilli and chopped fresh coriander.
Roti, bread or rice?
– Add in chilli with the onions or at the end.
– Potatoes are optional, add in as much as you like. Today I added in extra potatoes.
– If you leaving out the potatoes, you will need just one tomato.
– I use jam/Rosa tomatoes as it melts better. If you using another type of tomato that does not melt easily, rather grate or blend tomatoes.
– You can add a bit more spice if you like. Perhaps a teaspoon more of chilli powder.
– Sugar is added to cut the acidity of the tomatoes.
– You can boil your own beans if that’s what you prefer. For this recipe one to 2 cups of raw beans can be used. Boil until soft but not mushy first then continue recipe as is.