Eggs, green beans (or okra) and mung beans curry

[shain]

• 5 eggs
• ~120g dry (~240g cooked) mung beans, small chickpeas or cow peas
• ~200-250g grean beans (cut to size) or okra (what I get is small, so I leave it whole)
• 1 spring onion, thinly sliced

sauce:

• ~1 tbsp butter or coconut oil
• 2-3 cloves of garlic, minced
• 1 chili pepper (I used a jalapeno) de-seeded and thinly sliced
• up to 1/3 tsp hing (I love this dish with a strong flavor of hing, but many people can find this spice off putting, please add to taste)
• 1/2 tsp fenugreek, ground
• -
• 1/2 tsp fennel seeds, ground
• 1/2 tsp cumin, ground
• 1/2 tsp turmeric
• 1 tsp ready mixed curry powder (mine is mostly turmeric, cumin, black pepper coriander, fenugreek with some cinnamon and cardamom)
• Optional: a flat tsp of nutritional yeast or a pinch of MSG
• 150g thick tart yogurt
• 2-4 tsp vinegar, to taste (I use apple vinegar)
• optional: a little minced cilantro
• salt to taste

 

 

 

• Cook the legumes and drain.
• Either stir fry, saute or blanch the green beans / okra until tender but retain a bite. 
• Cook the eggs into a scramble with large distinct pieces, or into an omelette and cut into pieces.
• -
• In a pot, heat the butter/oil and briefly cook the garlic, chili, hing and fenugreek until just aromatic.
• Add fennel, cumin, turmeric, curry powder. Cook until the spices are aromatic and absorbed the fat.
• Add yogurt, optional nutritional yeast / MSG.
• Add vinegar, cilantro and salt, all to taste.
• Add the green onion, cooked beans and green beans / okra and cooked eggs.
• Mix gently and adjust seasoning and add water/yogurt as needed.
• Cook gently to warm through and allow the flavors to come out.

 

Best served along a second curry/chutney/dish that has some sweetness to it.

 

 

 

Edited July 22, 2020 by shain (log)