I always love to experiment when it comes to food. Who doesn’t love challenges 😉
Last Saturday I was planning to prepare Appam as breakfast. The classic combination for that would have been Stew, Kadala Curry, Coconut milk etc. But unfortunately few of the essential ingredients were not unavailable in the pantry. When I thought of preparing coconut chutney as sidedish, I saw this Heinz Bean Tin which we had bought a while ago. We usually have baked beans on our toast.
Then immediately an idea sparked to convert the sweet readymade baked beans to a spicy curry. Balancing the flavor was a bit tricky since the tinned beans is loaded with tomato base and sugar. I followed the steps below and I was so happy with the output. It took exactly 20 minutes to make.This is going to be go-to gravy when I am running out of essential stuff.
| Prep Time | 5 minutes |
| Cook Time | 15 minutes |
| Servings |
|
- 1 can Beans Heinz Baked
- 1/4 cup Coconut
- 1 Green Chilli
- 1/2 tbsp Saunf
- 1 Cinnamon stick
- 1 tbsp Ginger Garlic pieces
- 1/4 tsp Salt
- 1 tbsp Chilli Powder
- 1 tbsp Coriander Powder
- 1/2 tsp Oil
- 1/2 tbsp Mustard Seeds Urad Dal seeds ,
- Curry leaves
- Kasuri Methi leaves for garnish
Ingredients
|
|
- Heat oil in a non-stick pan and add mustard seeds, jeera seeds,curry leaves
- Let them splutter
- Empty the baked beans tin and add them to the pan
- Add 1/4 cup of water, salt,chilli powder and coriander powder. Mix everything well.
- Let the whole mixture boil for about 5 minutes.
- In the meantime grind coconut,saunf,cinnamon,green chilli,ginger garlic pieces together to a smooth paste
- Add this paste to the pan and adjust salt
- Simmer the flame and let the whole mixture boil for about 10 minutes
- Once they start to thicken, turn off the flame and garnish with kasuri methi leaves
- Serve this Baked beans curry with Appam, Roti or Naan
