Butter bean curry with carom seeds, jaggery and tamarind paste (Gujarati Rangoon na vaal) from Olive Magazine, November 2021 (page 56) by Maunika Gowardhan

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Notes about this recipe

  • Eat Your Books

    Can substitute dark brown sugar for jaggery.

  • Ganga108 on October 15, 2023

    A nice lunch to make while the rice cooks and you make a salad and get the Indian pickles out of the fridge. It may not cook down to the luscious mess in the photos, but it will thicken - start to crush some beans during the cooking time (it also thickens on standing). I also added the tamarind early as the one I use needs to cook out. I left the jaggery out as I didn't feel it needed it. This recipe is also in Maunika Gowardhan's book Thali, altho under the name "Broad bean curry"

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