Black Channa and Coconut Stew Recipe

A mild and hearty stew with the goodness of black channas and greens like eggplants, bottle gourd, zuchinni cooked within the coconut milk.elements Of Black Channa And Coconut Stew

INGREDIENTS

• 60 ml cooking liquor of the beans
• 100 ml coconut milk
• 2 Tbsp harissa paste
• A small bunch of parsley
• Salt and pepper to taste
• 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
• 1/2 Medium Onion, chopped
• 1/2 inch Ginger (minced)
• 90 Gram Black channa (cooked)
• A small bunch of parsley
• Salt and pepper to taste
• 60 gm bottle gourd, diced
• A few basil leaves
• A small bunch of coriander
• Red or yellow chilies for the garnish

INSTRUCTIONS

1. Wash and soak the beans. Drain, refresh the water and cook dinner with a bit salt till cooked however no longer comfortable. as a substitute you may even stress cook them for 12 minutes. Reserve most of the cooking liquor for later.
2. Wash, pat dry and cube the zucchini, bottle gourd and eggplant right into a bowl of chilled salted water.
3. Pound the inexperienced 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, warmth up some oil and fry the onions. Drain the diced vegetables and sweat them at the side of the onions.
5. add the cooked black channa, the pounded paste and saute for five minutes.
6. Throw in 2 tablespoon of the harissa paste and cook dinner for 5 mins.
7. add the liquor of the beans.
8. add some salt and pepper and ladle in the coconut milk.
9. cook dinner the greens are cooked, just carried out.
10. Garnish with the sprig of fresh coriander leaves and perhaps sliced fresh pink or yellow chillies if to be had.