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Prep time 10 minutes
Cook time 45 minutes
Drain the beans, then cook them until soft.
In a medium saucepan, cook the plantain, sweet potato, turmeric, salt and tamarind paste. Pour in enough water to cover the vegetables. Bring to a boil, then reduce heat to simmer until the vegetables are fully cooked through.
In the meantime, add the red chilies, coconut, 1/2 cup water and cumin seeds to a blender. Process until smooth and creamy. Add this to the vegetables in the saucepan. Continue simmering and gently add cooked adzuki beans to this and check for seasoning. If it is too runny, mash a few beans, continue simmering. Or you can blend another 1/4 cup of coconut with a teaspoon of water and add it to this stew. If it is too thick, add some hot water.
In a small pan cook the oil and mustard seeds until they stop sputtering. Then add the sprig of curry leaves, stir for a few seconds, then add to stew. Top with cilantro and serve with rice.