Black Channa And Coconut Stew Recipe
How To Make Black Channa And Coconut Stew
About Black Channa And Coconut Stew Recipe: A light and hearty stew with the goodness of black channas and veggies like eggplants, bottle gourd, zucchini cooked in coconut milk.
- Total Cook Time 55 mins
- Prep Time 10 mins
- Cook Time 45 mins
- Recipe Servings2
Ingredients of Black Channa And Coconut Stew
- 1/2 Medium onion, chopped
- 1/2 inch ginger (minced)
- 2-3 Garlic cloves
- 1/2 a stalk of lemon grass
- Few lime leaves
- 2 Green chilies (slit into 2 lengthwise)
- 2 Eggplant (diced)
- 60 gms zucchini (diced)
- 60 gms bottle gourd (diced)
- 90 gms black chana (cooked)
- 60 ml cooking liquor of the beans
- 100 ml coconut milk
- 2 tbsp harissa paste
- A few basil leaves
- A small bunch of coriander
- A small bunch of parsley
- to taste salt and pepper
- for garnishing Red or yellow chilies
How to Make Black Channa And Coconut StewHideShow Media
Wash and soak the beans. Drain, refresh the water and cook with a little salt until cooked but not mushy. Alternatively you can even pressure cook them for 12 minutes. Reserve most of the cooking liquor for later.
Wash, pat dry and dice the zucchini, bottle gourd and eggplant into a bowl of chilled salted water.
Pound the green chillies, ginger, garlic, lime leaves, lemon grass and a pinch of salt to a paste in a mortar and pestle or a food processor.
In a casserole or heavy bottomed dish, heat up some oil and fry the onions. Drain the diced veggies and sweat them along with the onions.
Add the cooked black channa, the pounded paste and saute for 5 minutes.
Throw in 2 tablespoon of the harissa paste and cook for 5 minutes.
Add the liquor of the beans.
Add some salt and pepper and ladle in the coconut milk.
Cook the veggies are cooked, just done.
Garnish with the sprig of fresh coriander leaves and maybe sliced fresh red or yellow chillies if available.