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JUNUMULU KOORA - junumulu bean curry

Feb-18-2016
Sujatha Ratnala
10 minutes
Prep Time
30 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

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.

Recipe Tags

  • Veg
  • Easy
  • Festive
  • Orissa
  • Pressure Cook
  • Sauteeing
  • Side Dishes
  • Healthy

Ingredients Serving: 4

  1. Junumulu (Halsandalu) - 1 glass
  2. Brinjal small sized - 4
  3. Tomatoes - 2
  4. Ginger - 1 inch
  5. Garlic - 2 pods
  6. Mustard - ¼ tsp
  7. Dhania - ¼ tsp
  8. Jeera – ¼ tsp
  9. Chilli powder - ½ tsp
  10. Turmeric powder - ¼ tsp
  11. Garam masala powder - ¼ tsp
  12. SEASONING:
  13. Onion-1
  14. mustard seeds- 1/2 tsp
  15. Jeera- 1/2 tsp
  16. Oil 2 sp

Instructions

  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.

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