About Black Channa and Coconut Stew Recipe: A light and hearty stew with the goodness of black channas and veggies like eggplants, bottle gourd, zuchinni cooked in the coconut milk.
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 gm zucchini, diced
60 gm bottle gourd, diced
90 Gram Black channa (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
Salt and pepper to taste
Red or yellow chilies for the garnish
How to Make Black Channa and Coconut Stew
1.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.
2.Wash, pat dry and dice the zucchini, bottle gourd and eggplant into a bowl of chilled salted water.
3.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.
4.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.
5.Add the cooked black channa, the pounded paste and saute for 5 minutes.
6.Throw in 2 tablespoon of the harissa paste and cook for 5 minutes.
7.Add the liquor of the beans.
8.Add some salt and pepper and ladle in the coconut milk.
9.Cook the veggies are cooked, just done.
10.Garnish with the sprig of fresh coriander leaves and maybe sliced fresh red or yellow chillies if available.
Key Ingredients: Onion, Ginger (minced), Garlic cloves, Lime leaves, Green chilies (slit into 2 lengthwise), Eggplant (diced), Black channa (cooked),