Ingredients:

400g – anapa ginjalu (val beans)
3/4 tbsp – dhania seeds
8 to 9 – red chilli
2 tbsp – ground nuts, dry fried & husk removed
6 – garlic cloves
2 tbsp – oil
Chopped coriander leaves
Salt
1/2 tsp – mustard seeds
10 – curry patta leaves
1/8 tsp – turmeric powder
1 – medium tomato, cut ino small pieces or 1 tbsp tomato puree
3 tbsp – juice extracted from fresh tender tamarind fruit or 1 tbsp tamarind paste

Method:

1.Tangy val beans curry is called `anapa ginjala pulusu` in Andhra.
2.Cook val beans with salt in a cooker up to 4 to 5 whistles
3.Keep the beans aside (along with water).
4.Dry fry dhania seeds, red chillies and peeled garlic for a min.
5.Add ground nuts & prepare a coarse powder in a blender.
6.Heat oil, add mustard seeds, curry patta leaves and fry till the seeds crackle.
7.Add tomato pieces, fry till the tomato becomes soft & mushy.
8.Add boiled beans along with water, let it simmer for 2 to 3 min
9.Now add masala powder and keep it covered for 2 to 3 min, stirring once or twice.
10.Remove lid, pour tamarind juice & salt (if necessary)
11.Simmer it for 2 min, sprinkle chopped coriander and remove.
12.Goes well with hot plain rice.