Butter beans in jaggery and tamarind (Rangooni vaal) from From Gujarat, With Love: 100 Authentic Indian Vegetarian Recipes (page 153) by Vina Patel

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Notes about this recipe

  • jenburkholder on April 28, 2022

    I really liked this - a different flavor profile from the Indian dishes we normally cook. There's too much liquid as written; we poured off most of the cooking liquid and it ended up perfect. Mild, but not boring. One of us thought it would be better without the ajwain (not our favorite flavor). Subbed brown sugar for jaggery and used pre-made Thai tamarind paste (eyeballed, probably not the same amount as called for).

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