http://sreelus.blogspot.com/2007/08/sabji-channe-ki.html

I’ve been trying your recipes for the past few consecutive days & we’ve been enjoying everyone of those.. today I made Kadala Curry & moongbean with plantain curry for lunch with hot whole wheat phulkas… the kadala was excellent… i skipped the water in the 3rd step & also I used lowfat coconut milk purchased at the local Trader Joe’s… result was great

But I’m a li’l disappointed with my attempts at the moong bean & plantain curry… the plantains took a really long time to soften.. as a result the moong beans got all mushy & pasty… though the curry still tasted good it didn’t look as presentable as the one you pictured… I guess it was all my fault.. i bought these plantains a few days back & as I couldn’t get round to cooking them the same day I put them in the refrigerator… do you think this was why the plantains took longer to cook?? is it ok to leave the plantains out for a few days b4 cooking ?? would they start turning ripe if I do so ??

thnx for the gr8 recipes…

Indira replies:
I am so sorry to hear about your plantain problems Meera. Usually plantains cook very fast. Perhaps for your next try, try adding them little bit earlier and see. First try at a recipe - sometimes the result is uncertain, I know.
Storing plantains for longer periods in refrigerator - might not be the reason, I don’t think so, because I had prepared this curry with plantains purchased a week ago. They are starchy veggies and they store well, for longer periods.

I’ve heard of ghugni made of dried white peas. Apparently, it’s made of garbanzo beans as well. That’s interesting to know. Thank you!

Been really a while since I posted a comment here I guess. But to be frank I am here every day to check out your recipes. I just love your blog and you inspire me to cook different veggies,that too the healthy way . Anyway since you tried out a Kerala Kadala curry recipe Kerala girl had to just post a comment on it There is another variety of Kerala Kadala curry which you may like Indira. Just thought will share it with you
In some oil(usually in Kerala they use coconut oil:-) ) saute slices or powder of coconut with little turmeric powder,red chilli,black pepper corn, jeera if u like, 2-3 small onion, 2-3 garlic piece. Once its cool grind this mixture with little water. Put this mixture in boiled Kadala along with salt and let is cook properly .Then u can do the popu with mustard and curry leaves and add to Kadala curry. This goes well with Puttu(breakfast item in Kerala) and Chappathis too.

Indira replies…
You know I was looking for feedback from Keralites, like did I do justice? or bastardize the recipe? .
I like your recipe… without tomatoes, balck chickpeas cooked mainly in coconut sauce, right? I’ll definitely give it a try with chapatis. Thanks for sharing it with me.

Indira replies…
Thanks Puspha. Please do and thanks for the request.