Whenever we visit Pune, we always wonder at the innumerable changes happening in and around the city, and we always keep thinking about how our beloved city is changing its face every now and then!
But few things in Pune will never change – and to top the list is Pune’s love for food and the number of eateries this city offers – it has got it all – big or small.
One such place that has never changed much in so many years is the Janseva Bhojanalaya, near Deccan. Even after spending so many years of my life in Pune, I never could go to this restaurant to have a perfect Maharathrian meal. So when we went to Pune to celebrate Diwali, we decided to go for lunch at Janseva. Believe it or not, we had to wait for more than an hour to get seated and enjoy our lunch.
On the festive spread, apart from three desserts and couple more curries, was this double beans/rangooni vaal curry. I have never eaten this before, and it was definitely love at first bite ;).
I like the curry so much that I decided to make it at home – and I am quite happy to report that I was able to replicate the taste of this curry in my own kitchen. 🙂
Before I came back to Vadodara, I visited Pune’s very famous veggie market and got these beautiful beans to carry back home. Aren’t they gorgeous?
Let’s get right into the recipe, shall we?
Here is what you will need –
- Fresh double bean pods – 500 gms*
- Freshly grated coconut – 1/4 cup
- Vegetable oil/sunflower oil, mustard seeds, turmeric powder, and asafoetida for tempering
- Red chilli powder – 1 tsp or as per taste
- Salt to taste
- Maharashtrian goda masala or garam masala – 1.5 tsp
- Kaccha masala – 1 tsp*
- Jaggery – about 2 tsp
- Water as needed
- Freshly chopped coriander – for garnishing
Here is the step wise procedure –
- Shell the pods and remove double beans, set aside. If you do not get fresh pods, you may check dry beans at your grocery store. If using dried beans, soak the beans in enough water overnight.
- Wash the beans and boil the beans until you see the skin becomes wrinkled and somewhat loose. Remove the beans from water and set aside. Use the same water to cook your curry in.
- In the mean time, when the beans are boiling, in a mixer jar, take grated coconut, red chilli powder, goda masala and kaccha masala. Add little water and blend to a very fine paste. Keep aside.
- Heat oil in a deep vessel. Add in the mustard seeds and when they pop, add a generous pinch of asafoetida (asafoetida makes digesting the double beans easy on the stomach). Next, add the coconut and spices paste and roast on slow flame till the oil comes out.
- Add the boiled beans, add two cups of water, and salt. Bring to a boil and cook of low to medium flame until the curry reaches desired consistency. Taste for salt, and chilli powder and add more to adjust the taste to your liking.
- Add jaggery, and cook for 4-5 minutes.
- Take off the heat, add fresh coriander and serve hot with chapati or rice!
Few notes –
- Maharashtrian goda masala is a peculiar spice blend. If you do not get it you can use garam masala, but the taste will be not authtic Maharashtrian.
- Kaccha masala – kaccha masala is a quick mixture of coriander seeds and cumin seeds. Take equal amounts of both and give a quick pulse in a mixer. It is called kaccha as in it is not roasted and the seeds are directly ground. You can make your own – do not make it into fine powder. Alternatively you can use coriander powder and cumin powder, but again the taste may differ.