Name: JUNUMULU KOORA - junumulu bean curry recipe by Sujatha Ratnala at BetterButter
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Ingredients: 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

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.

Ingredients Serving: 4

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

Instructions

Soak junumulu seeds overnight or for 3 hours. Add one glass of water and brinjal coarsely cut to it and give 5 whistles.
Make paste of tomato, ginger, garlic, dhania, jeera and mustard seeds.
In a cooking pot, add 2 sp oil. Make seasoning of mustard, jeera and onion pieces.
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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