A recipe i got from a forward which will surely be appreciated by those of us brought up in East Africa.
it was kindly pointed out by saju that the posts were from the blog "chachiskitchen.blogspot.com". thank you for the same and apologies that it was wrongly posted - there are pictures available too http://chachiskitchen.blogspot.com/search/label/East%20African%20Influence
Pinto Beans Curry –or-Spicy Maharagwe - which is Swahili for Beans
Having lived in East Africa, our preparations are peppered with Swahili and Gujarati.
Ingredients
1 cup dried pinto; soaked overnight and boiled (I used the pressure cooker; about 10 mins)
2 Potatoes, peeled and cut in small cubes
3 Cloves garlic; peeled and minced
2 inch ginger; peeled and grated
3 large tomatoes; blanched, peeled and chopped
1/2 tspn cumin seeds
1 tspn mustard seeds
2 - 3 chilies slit through the centre
1/2 tspn turmeric powder
2 tspn coriander and cumin powders
2 tspn oil
salt to taste
1. Heat the oil in a pan, add the chilies, cumin seeds and mustard seeds. Cover and let them pop and splutter.
2. Add the tomatoes, garlic and ginger cook for 5-6 minutes, add turmeric, coriander and cumin powders, cook for 2 minutes.
3. Add the potatoes, cook for a few minutes, add the salt.
4. Add the boiled pinto beans, with 2 cups of the water the beans were boiled in.
5 Cover and cook, until the potatoes are done.
I served it with paratha.
it was kindly pointed out by saju that the posts were from the blog "chachiskitchen.blogspot.com". thank you for the same and apologies that it was wrongly posted - there are pictures available too http://chachiskitchen.blogspot.com/search/label/East%20African%20Influence
Pinto Beans Curry –or-Spicy Maharagwe - which is Swahili for Beans
Having lived in East Africa, our preparations are peppered with Swahili and Gujarati.
Ingredients
1 cup dried pinto; soaked overnight and boiled (I used the pressure cooker; about 10 mins)
2 Potatoes, peeled and cut in small cubes
3 Cloves garlic; peeled and minced
2 inch ginger; peeled and grated
3 large tomatoes; blanched, peeled and chopped
1/2 tspn cumin seeds
1 tspn mustard seeds
2 - 3 chilies slit through the centre
1/2 tspn turmeric powder
2 tspn coriander and cumin powders
2 tspn oil
salt to taste
1. Heat the oil in a pan, add the chilies, cumin seeds and mustard seeds. Cover and let them pop and splutter.
2. Add the tomatoes, garlic and ginger cook for 5-6 minutes, add turmeric, coriander and cumin powders, cook for 2 minutes.
3. Add the potatoes, cook for a few minutes, add the salt.
4. Add the boiled pinto beans, with 2 cups of the water the beans were boiled in.
5 Cover and cook, until the potatoes are done.
I served it with paratha.
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