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


shain
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  • 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.

 

IMG_20200710_221149.thumb.jpg.276f77b128e6a18519c67d3a6981171a.jpg

 

 

Edited by shain (log)
  • Like 1
  • Thanks 1

~ Shai N.

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