Durban Borlotti Bean Curry

Durban Borlotti Bean Curry
This is a traditional curry that originated in Durban South Africa.The cuisine of Indian descendants,whose forbears arrived in Durban to work on sugarcane fields under British rule in late 1800s,has remained and grown to represent a significant culinary contribution to South Africa and the world
This dish is a popular vegetarian meal with plenty of proteins.
You can use either boiled or can borloti beans

My mum secret spice mix(masala) that I use for most of my curries-
250 g kashmeri chill powder or any chilli powder available
75g turmeric powder
25g cumin powder
25g coriander powder
25g garam masala
All of these are available at most spice shops
Mix all the powders until they are combined and store in an airtight jar.This can last 6 months.

bean

For the curry—serves 4
1 medium brown onion 2 tablespoons sunflower oil or ghee
2 tomatoes 2 cups boiled borloti beans or cans borloti beans
1 teaspoon of ginger 3-4 medium potatoes cut into [ cut into medium pieces -4-5 per potaoes}
1 teaspoon of garlic 2-3 tablespoons of spice mix(marsala)
1 bay leaf 1 fresh green or red chilli
Handful of curry leaves pinch of asafoetida
1 cardamom pod pinch of fenugreek seeds
2 cloves 2 cups water or if you have boiled the beans- used the water that the beans was add
1 piece mace 1 teaspoon himalyan rock salt or salt to taste
1 dried red chilli 1 star anise
½ bunch fresh coriander with the roots
1 teaspoon mustard seeds
1 teaspoon cumin seeds
1 stick cinnamon
1 teaspoon sugar/honey
Method
1.Heat a pot on stove.Add oil or ghee
2.Add curry leaves,bay leave,cardamom pod,cinnamon stick,mustard seeds,cumin seeds,fenugreek seeds,cloves,dry chilli ,mace,star anise to the oil or ghee.Cook until fragrant- 2 minutes
3.add the onions and sauté till soft and translucent
4.add the ginger garlic and coriander roots only- leave the leafs of the coriander later for garnishing
5.add my spice mixes and the asafoetida for 2 minutes- make sure you don’t burn the spices
6.add the chopped tomatoes and fresh chilli-allow to soften until the tomatoes are smooth and the spices have blended with tomatoes- 5 min.Cover allow to simmer
7.add the potatoes allow to cook for 10- 15 min-also add the water or the water reserved from boiling the beans. Allow the potatoes to boil until soft.
8.add boiled beans or canned beans and salt .-add water if necessary- this needs to be a medium consistency to the gravy of the curry
9.once the potatoes and the beans are cooked and soft remove from heat and add coriander leave to garnish
serve with roti (Indian flat bread)or basmati rice