Malvani-style Gigandes Plaki

Ingredients

In this Malvani adaptation of Gigandes Plaki, we incorporate the distinct flavors of Malvani cuisine. The original Greek dish is typically prepared with olive oil, garlic, and herbs like oregano and parsley. However, in the Malvani version, we use a blend of Malvani spices such as Malvani masala, red chili powder, and turmeric to infuse the dish with a spicy kick. Additionally, we incorporate local ingredients like coconut milk and curry leaves to enhance the flavors and create a unique Malvani twist. We alse have the original recipe for Gigandes plaki, so you can check it out.

• 2 cups (400g) gigantes beans, soaked overnight 2 cups (400g) gigantes beans, soaked overnight
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 tomatoes, diced 2 tomatoes, diced
• 3 garlic cloves, minced 3 garlic cloves, minced
• 1 teaspoon Malvani masala 1 teaspoon Malvani masala
• 1 teaspoon red chili powder 1 teaspoon red chili powder
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 1 tablespoon tamarind paste 1 tablespoon tamarind paste
• Salt to taste Salt to taste
• Fresh cilantro leaves, for garnish Fresh cilantro leaves, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 15g, 10g
• Carbohydrates (total, sugars): 40g, 8g
• Protein: 8g
• Fiber: 10g
• Salt: 1.5g

Preparation

1. 1.
   Drain the soaked gigantes beans and rinse them under cold water.
2. 2.
   In a large pot, bring water to a boil and add the gigantes beans. Cook until tender, approximately 45-60 minutes. Drain and set aside.
3. 3.
   In a separate pan, heat vegetable oil over medium heat. Add the chopped onion and sauté until golden brown.
4. 4.
   Add the minced garlic and sauté for another minute.
5. 5.
   Stir in the diced tomatoes and cook until they soften.
6. 6.
   Add the Malvani masala, red chili powder, and turmeric powder. Mix well to coat the onions and tomatoes with the spices.
7. 7.
   Pour in the coconut milk and tamarind paste. Stir to combine.
8. 8.
   Add the cooked gigantes beans to the pan and mix gently to coat them with the sauce. Simmer for 10-15 minutes to allow the flavors to meld together.
9. 9.
   Season with salt to taste.
10. 10.
    Garnish with fresh cilantro leaves before serving.

Treat your ingredients with care...

• Gigantes beans — Soaking the beans overnight helps to reduce the cooking time and ensures they cook evenly. Make sure to drain and rinse them before cooking.
• Malvani masala — If you can't find Malvani masala, you can substitute it with a blend of garam masala and red chili powder for a similar flavor profile.

Tips & Tricks

• For a spicier version, increase the amount of red chili powder according to your taste preference.
• Serve Malvani-style Gigandes Plaki with steamed rice or Malvani bread for a complete meal.
• Adjust the consistency of the sauce by adding more coconut milk or water if desired.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop and intensify over time.
• Garnish with a squeeze of fresh lemon juice for an extra burst of tanginess.

Serving advice

Serve Malvani-style Gigandes Plaki hot, garnished with fresh cilantro leaves. Accompany it with steamed rice or Malvani bread for a satisfying meal.

Presentation advice

Present the Malvani-style Gigandes Plaki in a shallow bowl, allowing the vibrant red sauce to showcase the creamy gigantes beans. Garnish with a sprig of fresh cilantro for an appealing touch.