Coorgi Puthari Curry (stewed Red Kidney Beans With Dry Fish, Stringed Beans And Bitter Gourd)
This is a fabulous combination as a curry. The bitter flavoured gourd, salty fish, dry rajma beans and some green beans come together in a tangy, coconut flavoured gravy. It sounds so unreal a combination but I loved it the moment I saw this recipe at Coorg table. Having visited Coorg recently I was happy to have discovered some new recipes. Coorgi food is quite similar to the Kerala food. Even the fondness of kachampulli in Coorg and Kodampulli in Kerala (types of tamarind) is so similar and the infusion of dry fish and coconut in curries are all similarities that makes me love this cuisine even more. A Coorgi friend of mine told me she never made this curry and had only heard of it. So I felt proud having made it. I will make this often because my hubby approved this recipe despite it having bitter gourd. You should use dried sardines but I did not have them so I used dried shark.