Sugar Beans Curry

1 Cup of dry beans soaked overnight

Oil
1 Onion ( ½ onion grated, ½ finely sliced)
1 Grated tomato
1 Aniseed
1 Black cardamom
1 Stick of cinnamon
1 Bay leaf
2 Sprigs of curry leaves
2 Sprigs of thyme
4 Leaves of spring onions
2 Mint leaves
A pinch each of cumin seeds, mustard seeds and fennel
1 Heaped tablespoon of mixed masala
1 Teaspoon of chilli powder
A pinch of turmeric powder
½ A teaspoon of cumin and coriander powder
1 Medium sized potato
1 Slit green chilli
1 Teaspoon of ginger and garlic
Freshly chopped coriander (dhania) for garnishing
Additional braising ingredients:
2 Tablespoons of Oil
½ Tablespoon of masala
½ A teaspoon of chilli powder
A pinch each of turmeric, cumin and coriander powders

Method

1. Boil beans with water in a large pot till firm (about 2 hours). Add salt to taste – 1 tsp
2. Heat oil in a pot with ½ a sliced onion, cinnamon stick, bay leaf, cardamom, 1 sprig each of curry leaf and thyme, 2 leaves of chopped spring onion, aniseed, 1 mint leaf, fennel, mustard and cumin seeds. Simmer until the onions begin to change colour.
3. Add in the masala, chilli, turmeric, cumin and coriander powders. Stir in the ginger and garlic paste after a few seconds.
4. Add the potato and salt to taste. Mix the potato in well ensuring that it is evenly coated with the masala. Reduce the heat and simmer.
5. The grated tomato and onion can be added along with the remainder spring onion, thyme, mint and curry leaves. Allow the curry to simmer.
6. Stir in the beans after tomato begins to melt.
7. Cook until the potatoes are soft and the tomato has completely disappeared.
8. Garnish with coriander and remove from heat.
9. In a separate pot combine all the braising ingredients and simmer for a few seconds. Remove the pot with the curry off the heat and pour in the braised masala over the cooked curry.