Wednesday, September 23, 2015

Basale & Black Eye Bean Curry

Basale /Malabar leaves are very popular and loaded with vitamins and minerals. They grow plentiful even in pots. We have planted Basale in many small pots and do cut and make use of it very often. Eating the same type of curry, one really gets tired and bored. So while making use of the leaves I try to do give little twist with different taste and get the good result out of it. Here is one such recipe.
Lets see some benefits of eating Black Eye Bean in our diet.
Black Eye bean contain high amount of fiber. Fiber is a nutrient that helps to regulate our digestive system, eases constipation and irritable bowel syndrome. Fiber helps to control cholesterol levels and good for people who wants to control their weight. Black Eye Bean is loaded with Potassium and potassium helps in controlling our blood pressure. They also support and strengthen our muscles and bones. They are low in fat and calories. They contain good amount of protein and Iron.
Basale & Black Eye Bean Curry do not contain any onion or garlic.
Baslae/Malabar leaves, dil leaves and Tomatoes are from our home garden.

Ingredients :

To Cook :
Black Eye Bean : 1 Cup
Basale Leaves : 1 Bundle
Dil Leaves : 1 Handful (optional)
Tomatoes : 4 to 5 (Raw tomatoes)
To Fry : 
 Methi Seeds : 1/4
Channa Dal : 1 Tablespoon
Coriander Seeds : 2 Tablespoons
Jeera : 1/2 Teaspoon
Red chilly : 6 to 8
Ingh :Asafoetida : a little
Curry leaves : 5 to 6
Oil : 1 Teaspoon
To Grind :
Coconut : 1/2 Cup
Tamarind : a small marble size
Fried spices along with fresh coconut
To Add
Coriander leaves : 1 Tablespoon
Methi seeds : 1/4 Teaspoon.
Salt : as required

Method :

1. Wash and cut basale/malabar leaves, dil leaves, Tomatoes in to small and cook till they turn soft. (Use 1/2 cup of water).
2. Wash and cook black eye bean and pressure cook with a cup of water and allow it to cool. (for  8 minutes).
3. Grate coconut and keep it aside.
4. Keep a small pan on the fire and heat. Add oil, methi seeds (1/4 teaspoon) and fry till they turn brown.
5. Add channa dal, red chilly and fry nicely till dal turn golden brown. Add coriander seeds and fry for 10 seconds.
6. Add ingh, jeera and curry leaves and put off the fire. Let fried ingredients cool.
7. Now grind coconut and fried spices till paste. Add little water to grind.
8. Keep a big pan and put cooked leaves, black eye beans and mix it well. Add a pinch of turmeric powder.
9. Add Salt and cook for 2 to 3 minutes. Add ground paste, raw methi seeds (1/4 Teaspoon) and mix it well.
10. Let it cook for 3 to 4 minutes. Now shift the curry to a serving dish and add coriander leaves on the top.
11. Basale/Black Eye Bean curry is ready to serve.
12. Serve with the main dish you have prepared.(Rice, chapati, roti, dosa or idli).

Note : 

Channa dal is added to thicken the curry. (It gives a good aroma too). Adding raw methi seeds helps to lower the cholesterol content in the curry. Do not add more methi/fenugrik seeds. Curry may turn bitter. Adding onions and garlic is optional. Just add cut onions and you can fry garlic and then add it to the curry. Garlic liking people can enjoy by adding garlic.Dals are not added in this curry. (Adding dal is also an optional. Baslae /Malabar leaves are not used during feast or festival. So you can prepare this curry with any other edible leaves which can be used on festival or feast or special days. You can soak black eye bean for 3 to 4 hours before cooking or you can cook straight . Wash it nicely and add hot water and keep it for 5 to 10 minutes and then pressure cook it for 8 minutes.
Time : 30 Minutes.
Serves : 4 to 5.


  1. Love the color and consistency of the gravy. Its so healthy and flavorful!

  2. never tried basale leaves...thanks for the recipe

    1. Try it out .Amrita Roy will surely love the curry dear...

  3. Replies
    1. Thank you Sundari Nathan ..for the sweet words said abt the dish...