Curry is a dish of sauce comprising of vegetables or meat, or both; the sauce can be thick or light in consistency, the ingredients used to prepare a curry can vary according to a person’s choice – the ingredients mostly used to flavour or thicken the curries are spices, herbs and nuts, the option to select a few or necessary ingredients from the abundant variety of spices, herbs and nuts available depends on the creator of the dish.
The top most worldwide production of culinary nuts includes cashew nuts and peanuts; cashews are rich sources of dietary minerals, the countries leading in production of cashews are Vietnam , India, Côte d’Ivoire and Philippines; peanuts are excellent source of several vitamins and several dietary minerals, the countries leading in the production of peanuts are China, India, Nigeria, United States and Sudan.
(Source of Information: Wikipedia)
India being on the top list of countries for the production of both culinary nuts, cashews and peanuts, there is easy availability of these culinary nuts in India, however cashews are very expensive when compared to the price of peanuts.
In these two vegetarian curry recipes, the first curry recipe is prepared using cashews, the second with the use of peanuts; the curries are of black eyed beans – these beans are considered prosperity beans, the important fact regarding black eyed beans is that it is a nutritive food and popularly used in cuisines all around the world.
The two different curry recipes of black eyed beans:
Quantity of black eyed beans: 125 gm
- Soak the beans in water for overnight, cook the beans in adequate quantity of water in a pressure cooker for up to 2 pressure cooker whistles
|Black eyed beans curry recipes||1st Recipe||2nd Recipe|
|Curry paste/Sauce:||Grind slices of a big onion, slices of a big tomato, 6 garlic cloves and a cheese cube into thick sauce using a tad quantity of water||Grind slices of a medium onion, a big tomato and a cheese cube into thick sauce|
|Culinary nuts:||Dry roast a handful of cashews until they turn tad brown in colour, grind the cashews into powder||Dry roast a handful of peanuts until the husk begins to peel off, grind the peanuts along with its husk into powder|
|Curry preparation:||In adequate quantity of warm. rice bran oil sauté the curry paste until it turns thick in texture, add the sauce with ¼ tsp. of turmeric powder and ½ tsp. of kashmiri chilli powder, blend the sauce with cooked black eyed beans and the cashew powder, add the stock to the mix – according to thickness of curry you prefer, smidgen the mix with salt – according to preference of taste; simmer the combination for approximate 5 minutes
|In adequate quantity of warm, sunflower oil, in low heat sauté the curry paste, when the curry paste condenses to a thick consistency, smidgen the sauce with salt – according to preference of taste; blend the sauce with ¼ tsp. of turmeric powder, ½ tsp. of kashmiri chilli powder and sliced slices of a handful of curry leaves; add the cooked black eyed beans and the peanut powder to the mix, blend the mix with stock – according to the consistency of curry you prefer, add two small cups of buttermilk to the curry, and simmer the combination for approximate 5 minutes
∗ Kashmiri chilli powder gives food soft red colour with diminutive amount of pungency – you can also opt to use any other chilli powder according to preference of flavour.
The 1st curry of black eyed beans has enriched flavour of cashews, the second curry has all flavours of its ingredients thus has exquisite effect on the taste buds; with both curry recipes having similar serving size of approximate 7.
Wishing You a Wonderful Day