INGREDIENTS

INSTRUCTIONS

*Available in East Indian food stores
To cook reduced quantities: reduce all ingredients proportionately but not
below one-fourth; then increase water in step 3 by 1/2 cup.
1. Put tamarind in a stainless steel or non-metallic bowl. Add boiling
water. Keep covered 1 hour.
2. Grind together ginger and garlic into a paste.
3. Melt butter in cooker on medium heat. Add onions and fry till light
brown. Add ginger-garlic paste, cumin seeds, cinnamon, cardamoms, cloves
and peppercorns. Stir fry for a few seconds. Add tomatoes, coriander,
turmeric, salt and cayenne pepper. Cook for about 2 minutes, stirring
occasionally. Add beans and water. Stir.
4. Close cooker. Bring to full pressure on high heat. Reduce heat and cook
for 30 minutes.
5. remove cooker from heat. Allow to cool naturally.
6. To extract tamarind pulp: Place a sieve over a stainless steel or
non-metallic bowl. Put soaked tamarind into sieve, reserving liquid. Push
tamarind through sieve adding a little of the reserved liquid from time to
time. Scrap pulp off sieve into the bowl. Using all reserved liquid, keep
rubbing tamarind till all pulp has been extracted. Discard tamarind in
sieve.
7. Open cooker. Add tamarind pulp and coriander leaves. Stir.
8. Place cooker on medium heat. Simmer for 5 minutes, stirring
occasionally. Serve hot, preferably over basmati rice.
Soaking beans: To soak overnight, put beans in twice their volume of cold
water and soak overnight. Or put beans in a pan and pour boiling water to
fully cover and allow to stand for one hour. Drain beans before using.
Recipe by: Hawkins Futura Cookbook - 1987 Supplement Posted to MC-Recipe
Digest V1 #569 by Rooby <MsRooby@sprintmail.com> on Apr 15, 1997

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