Toronto ranks as the second-best city among the world's "metro powerhouses" in areas of business opportunities, culture, livability and innovation, only beat out for the top spot by New York City and followed closely by surprise contender San Francisco a new report claims. As for me, I will tag Toronto as an cultural Icon. I'm always impressed by the feast of cultures its got to offer. And sure different cultures bring exotic flavours of different foods, Western, Mexican, Italian&Spanish, South Asian, Greek& other Mediterranean, Chinese, Japanese, Thai&Malai & other Oriental, Pakistani, Srilankan you name it...With all these captivating culinary skills we have a perfect gastronomic treat right here.
Today I'm blogging one of my favorite Srilankan Tamil curry made with Srilankan raw curry powder which is usually on the menu in most of the Srilankan Tamil take outs and their gatherings and special occasions. Somehow took a liking towards this vegan preparation that I gave it a try at home. Some of the Srilankan Tamil dishes follow the method to deep fry the vegetable and then add it to the sauce/gravy, which definitely grades high in taste if you comprise on health. Well once in a while is ok, but not on regular basis. I completely cooked in steam and it still turned out tasty.
1 full bunch of Long beans, broken into 1 inch pieces
1 or 1/2 Can Kidney beans
1 Tbsp Oil
1/2 tsp mustard seeds
1 medium onion sliced
3 small green chillies
8-10 curry leaves
2 Tbsp Srilankan Curry power or use the Spice powder mix(below)
2 Tbsp Tomato Paste
Salt to taste
For the Spice powder mix:
1 tsp coriander powder
1/2 tsp fennel powder
1 tsp cumin powder
1/4 tsp fenugreek powder
1/4 tsp Mustard powder
1 tsp Chilly powder
1/4 tsp Black pepper powder
1/2 tsp Dhal powder
In a kadai, heat oil and allow mustard to mustard.
Add sliced onions, slit green chillies & Curry leaves and saute till onions are translucent.
If not deep frying, then add the broken long beans, salt and saute' .
Now add the Srilankan Masala powder and mix thoroughly.
Add tomato paste and mix again.
If required sprinkle some water and cook covered for 15- 20 min or till the beans are soft.
If you deep fried the beans, then before adding the fried beans add the spice powder to the sauteed onions and fry well.
Then tomato paste and a little water and cook till the sauce thickens, and then add the beans to the tomato spice mix gravy.
Cook for 5 to 6 mins till the beans absorb the sauce into them.
Now add the kidney beans and mix well to coat them evenly with all the masala, taking care not to mash them.
Simmer for another 2 mins and remove from heat.
Makes a hearty side dish for rice, idiyappam or parota.