JUNUMULU KOORA - junumulu bean curry | How to make JUNUMULU KOORA - junumulu bean curry

By Sujatha Ratnala  |  18th Feb 2016  |  
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  • JUNUMULU KOORA  -   junumulu bean curry, How to make JUNUMULU KOORA  -   junumulu bean curry
JUNUMULU KOORA - junumulu bean curryby Sujatha Ratnala
  • Prep Time

    10

    mins
  • Cook Time

    30

    mins
  • Serves

    4

    People

18

0





About JUNUMULU KOORA - junumulu bean curry Recipe

A traditional curry prepared on day of festivals with junumulu beans and brinjal. At my mothers native in Orissa, it is offered to Goddess Lakshmi on Margarshi Thursdays (around November) due to its rich colour and hue. At my inlaws side, it is prepared on Nagula Chaviti Day.

JUNUMULU KOORA - junumulu bean curry

Ingredients to make JUNUMULU KOORA - junumulu bean curry

  • Junumulu (Halsandalu) - 1 glass
  • Brinjal small sized - 4
  • tomatoes - 2
  • ginger - 1 inch
  • garlic - 2 pods
  • mustard - ¼ tsp
  • dhania - ¼ tsp
  • jeera – ¼ tsp
  • chilli powder - ½ tsp
  • turmeric powder - ¼ tsp
  • Garam masala powder - ¼ tsp
  • SEASONING:
  • onion-1
  • mustard seeds- 1/2 tsp
  • jeera- 1/2 tsp
  • oil 2 sp

How to make JUNUMULU KOORA - junumulu bean curry

  1. Soak junumulu seeds overnight or for 3 hours. Add one glass of water and brinjal coarsely cut to it and give 5 whistles.
  2. Make paste of tomato, ginger, garlic, dhania, jeera and mustard seeds.
  3. In a cooking pot, add 2 sp oil. Make seasoning of mustard, jeera and onion pieces.
  4. Add the ground masala paste and sauté for 2 minutes. Add the cooked junumilu and brinjal. Add water if needed. Cook for 5 minutes.

My Tip:

Soaking makes the cooking of seeds faster. For festival cooking, Onion and garlic can be skipped and ghee can be used instead of oil.

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