Chef de haute cuisine
Method
Slowly cook beans until soft and edible - drain
and set aside water
In a clean pot add oil, onion, Masala and turmeric, fry until onions are glazed,
add beans and fry (stirring) until coated with spices,
Add puree, garlic, ginger and some water from cooking of beans - just to nearly
cover.
Do not stir.
Add chopped dunya leaves to top and reduce over a slow flame until a thick sauce
forms,
stir to coat the beans
Do not cover cook as the beans will start to disintegrate.
Serve with Roti
Packet of dried Broad (butter) beans covered with
water and soaked overnight.
3 T/sp Durb's Masala(curry powder)
2 T/sp Turmeric
2 Onions chopped fine
3 cloves garlic crushed
3 pieces crushed preserved ginger
5 T/sp vegetable oil
1 bunch fresh dunya [Coriander
leaves]
1 small tin tomato puree (and a couple of fresh toms if you like)
salt to taste