I hate Mondays with a passion. Simply because everyone else gets to eat left overs expect us.
My dad takes Sunday left overs to work as lunch for him and his work buddies and well my mother eats Saturdays left overs for her Sunday lunch and then there is nothing for Mondays lunch.
You catch my drift.
Mondays used to be the lazy day of the week, where it is all about the left overs but seeing as there are no left overs in the house come Monday lunch time, it means that meal planning is left on my shoulders… there is just no rest for the wicked I tell you.
Since getting my hands on a copy of the Durban 2nd edition cookbook I have been making curries left right and center at the rate I am going I could be owning an oil field in Dubai… that was my uncle’s favorite line.
Whenever he used to ask my aunty to make something for him, he would always take a picture of the food because she would soo much oil, that he could drain it off with a spoon, hence whenever he asked me to make something he would always joke and please say don’t be like your aunty and use all the oil in Dubai.
I had left over roti from Sunday that my mother claimed for herself but she had nothing to eat it with and although she said don’t worry about it, she would eat buttered roti for lunch, I know her to well already to know that she would be hitting as hard as rocks when she saw what the meat eaters would be eating for lunch. Her favorite line, “ Look what you guys are eating, and look at me, I have to eat plain buttered roti it is so unfair.”
So to save myself the guilt trip and the puppy eye look, I decided to try out a recipe that she would like it required two kinds of beans which would go perfect with roti.
The verdict, she loved it and she loved it so much that there was soo much wind energy generated it changed the weather and we are currently experiencing gale force winds and rain…. Lets just hope she doesn’t read this part, she will never let me live or write again.
- ¼ x cup olive oil.
- 1 x onion, finely chopped.
- 1 x tsp mustard seeds.
- 1 x tsp fennel seeds.
- ½ x tsp cumin seeds.
- 1 x tbsp. chilli powder.
- ½ x tsp turmeric powder.
- 1 x tin crushed tomatoes, liquidized.
- 1 x tin borlotti beans, drained and rinsed.
- 1 x tin red kidney beans, drained and rinsed.
- A few curry leaves.
- Salt to taste.
- Heat the oil in a pot.
- Add the seeds and cook till the mustard seeds start to pop.
- Add the onion, salt and curry leaves.
- Saute till the onions are transparent and soft.
- Add the tomatoes, cover and cook till they have released all their water.
- Stir in the spices.
- Add the beans and enough water to cover the beans.
- Cover and cook till all the water has been cooked off and the gravy is nice and thick.
- Garnish with freshly chopped coriander.