Olya Harbharyachi Aamti (Fresh Bengal Gram Curry)
Winter is my favourite season of the year in India, the weather is pleasant, the flowers and birds are all beautiful and the best part is all the fresh winter produce floods the vegetable and fruit markets. I love cooking with seasonal produce, and fresh Bengal gram is one of my winter favorites. This is a simple, traditional recipe which uses fresh green gram and little else; but it makes for a very hearty and comforting meal.
2 cups fresh Bengal gram beans (Harbhara/Chana) [Usually get about a cup of beans from one bunch of gram];
5 cloves of garlic;
1-2 broken green chillies;
½ tsp cumin seeds;
5-6 curry leaves;
½ tbsp Oil;
Salt to taste;
A fistful of Coriander leaves, for garnishing.
Ole Harbhare (Fresh Bengal Gram)
The crushed gram and aromatics
Aamti Simmering in the pot
- Pluck the pods from the bunch of fresh gram and remove the shells to collect the beans.
- Boil water in a pot and blanch the fresh gram for 1-2 minutes.
- Drain the water and cool the fresh gram. Place it in a grinder jar.
- Add the green chillies and garlic to it and crush the contents to get a course paste.
- Heat the oil in another pot and then add the cumin seeds to it and allow them to crackle. Then add the curry leaves.
- Add the crushed fresh Bengal gram mixture to the pot and stir.
- Add salt to taste and water to get a thick soupy consistency. Bring the contents to a boil.
- Garnish with coriander (optional) and serve hot. Goes best with steamed rice or Jowar(sorghum) or Bajra (pearl millet) Bhakris (a flat-bread).