Black Channa and Coconut Stew Recipe

 
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Black Channa and Coconut Stew
How to make Black Channa and Coconut Stew
  • Chef: NDTV Food
  • Recipe Servings: 2
  • Prep Time:
  • Cook Time:
  • Total Cook Time:
  • Difficulty Level: Medium

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),

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