Cannellini Bean Curry

1/4 cup vegetable oil
Pinch of asafoetida
1 teaspoon brown mustard seeds
14 fresh curry leaves
1 small-medium onion, peeled and chopped
1/4-inch piece of fresh ginger, peeled and finely chopped
3 large cloves of garlic, peeled and finely chopped
Salt to taste
1/2 teaspoon ground turmeric
1/2 teaspoon red chile powder
1 rounded teaspoon ground coriander
2/3 cup coconut milk
2 cups cannellini (white kidney) beans, drained and rinsed
10 cherry tomatoes, halved if large, or 1 large tomato, sliced into thin wedges
1 teaspoon jaggery or brown sugar
3/4 to 1 teaspoon tamarind paste, or to taste
Handful of fresh or frozen grated coconut, to garnish (optional)
Handful of fresh cilantro leaves, chopped (optional)

Heat the oil in a large saucepan.  Add the asafoetida and, once it sizzles, add the mustard seeds.  Once they start to pop, add the curry leaves, then the onion, and cook until these are soft and golden, around 8-10 minutes.  Add the ginger and garlic and cook for 1 minute over medium heat.  Add the salt and powdered spices and stir for 30 seconds.  Add the coconut milk and 3/4 cup water and bring to the boil, then simmer for 10 minutes.

Add the beans and tomatoes and simmer for 5 minutes, allowing the flavors to marry.  Stir in the sugar and tamarind paste, then mash some beans against the side of the pan to thicken the curry a little.  Taste and adjust the tartness, sweetness, and seasoning to taste.  Garnish with the grated coconut and cilantro and serve.

Serves 4.

From Anjum's New Indian by Anjum Anand