Rangood na Vaal (Gujarati Butter Bean Curry)

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Rangood na Vaal (Gujarati Butter Bean Curry)

Rangood na Vaal (Gujarati Butter Bean Curry) is a traditional Indian recipe (from Gujarat) for a classic butter bean curry in a slightly sweetened aromatic gravy base. The full recipe is presented here and I hope you enjoy this classic Indian version of: Gujarati Butter Bean Curry (Rangood na Vaal).

prep time

15 minutes

cook time

30 minutes

Total Time:

45 minutes

Serves:

Rating:

Tags : Curry Vegetarian Recipes Spice Recipes Bean Recipes Indian Recipes

This is a classic vegetarian curry from Gujarat in India. Originally dried beans would be used, but this recipe is adapted to use tinned beans (which makes it super easy).

Ingredients:

3 tbsp vegetable oil
1 tsp carom (ajwain) seeds
a pinch of asafoetida
1 tsp kashmiri chilli powder or mild chilli powder
1 tsp ground turmeric
470g butter beans (from a tin or jar, drained)
1 tbsp grated jaggery or soft dark brown sugar
2 tsp tamarind paste
Salt and freshly-ground black pepper, to taste
chopped coriander, to garnish

Method:

Place a heavy-based non-stick pan over medium heat. Once hot add the oil, followed by the carom seeds and asafoetida. When they begin to sizzle, add the chilli and ground turmeric. Add the beans and stir well for 2-3 minutes.

Add 400ml of water along with the jaggery, and season to taste. Cover and simmer over a low heat for 25 minutes, stirring halfway through until the beans begin to soften.

Add the tamarind paste and stir. Crush some of the beans with the back of the spoon to thicken the curry slightly.

Mix well to combine, garnish with coriander and serve.