Titori Curry (Sprouted Field Beans)

Titori Curry (Sprouted Field Beans)

This traditional Parsi curry transforms sprouted field beans (Titori or Vaal) into a rich, aromatic main course featuring a dual-texture coconut base. The dish combines the sweetness of caramelized onions and fresh coconut milk with the tangy depth of tamarind and a vibrant green masala paste. Slow-cooked until the ghee separates, the beans become tender and absorb the complex spice blend, creating a luxurious gravy that pairs perfectly with steamed rice or crusty bread.

Ingredients

  • 1 pound Sprouted field beans (Vaal/Lima beans) (Originally '1 Sher'. Peeled and sprouted.)
  • 1 pound Red onions (Originally '1 Sher'. Finely sliced.)
  • 1 cup Ghee (Originally '1/2 Sher'. Can reduce to 1/2 cup for modern preference.)
  • 4 ounces Tamarind (Originally '1/4 Sher'. New tamarind, deseeded.)
  • 1 tablespoon Coriander-Cumin powder (Dhana Jiru) (Originally '1 Tola'.)
  • 1 tablespoon Salt (Originally '1 Tola'. Adjust to taste.)
  • 1 tablespoon Fresh ginger (Originally '1 Tola'. Peeled and crushed.)
  • 1 1/2 teaspoons Garlic cloves (Originally '1/2 Tola'. Peeled and crushed.)
  • 1 1/2 teaspoons Turmeric powder (Originally '1/2 Tola'.)
  • 1 1/2 teaspoons Black pepper powder (Originally '1/2 Tola Bhari'. Interpreted as pepper or spice blend.)
  • 7 bunches Fresh coriander leaves (Cilantro) (Leaves only, washed.)
  • 6 whole Green chilies (Mild/sweet variety. Use 6-8.)
  • 1 whole Fresh coconut (Grated. Divided for milk and paste.)
  • 2 cups Water (Estimated for soaking tamarind and extracting coconut milk.)

Instructions

  1. 1Grate the whole coconut. Take half of the grated coconut and mix it with enough cold water to extract approximately 1/2 Sher (about 1 cup) of thick coconut milk. Strain and set aside. Take the remaining half of the grated coconut and grind it into a very fine paste.
  2. 2Soak the tamarind in approximately 1 cup of cold water in a non-reactive bowl for one hour. After soaking, mash the tamarind with your fingers to release the pulp and strain it to remove seeds and fibers. Set the thick tamarind water aside.
  3. 3Wash the sprouted beans (Titori) thoroughly. Wash the coriander leaves and green chilies, then grind them together into a green paste. Peel and crush the ginger and garlic into a paste. Peel the onions and slice them very finely, resembling vermicelli (sev).
  4. 4In a heavy-bottomed pot (traditionally tin-lined copper), heat the ghee. Add the finely sliced onions and fry them until they turn a rich red/golden brown color. Add the ginger and garlic paste and sauté briefly. Then, add the ground coconut paste (from step 1) and fry until the mixture turns reddish and aromatic.
  5. 5Add the coriander-cumin powder, turmeric, black pepper, and the green coriander-chili paste. Stir well. Add the washed beans (Titori). Pour in the extracted coconut milk and add the salt. Cover the pot with a lid and cook over a slow fire.
  6. 6When the beans are nearly cooked through, stir in the prepared tamarind pulp. Continue to simmer gently until the ghee separates and floats on top of the curry. Remove from heat and serve hot.
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