9

Ingredients:

250 g – cluster beans
1 – onion, medium, cut ino small pieces
1 tsp – red chilli powder
1/2 tsp – mustard seeds
1/2 tsp – urad dal
10 – curry patta leaves
6 – garlic cloves, crushed
a pinch – haldi
salt
1 tbsp – oil
2 – red chilli
2 tsp – chopped coriander

For Masala Powder:
1 tbsp – fried channa dal
1 tbsp – white til
1 tbsp – dessicated coconut powder
1/4 tsp – jeera

Method:

1.Remove fibrous portion of beans
2.Cut them into 1-inch pieces, boil them with 1/4tsp of salt till they become soft
3.Drain the water & keep aside
4.Dry fry til, coconut powder with jeera
5.Grind them with channa dal into course powder
6.Lastly add garlic cloves, run mixie for a second and remove the powder & keep aside
7.Heat oil, add mustard seeds, red chilli pieces, urad dal & curry leaves
8.Fry till the seeds splutter and urad dal turns light brown
9.Add onion pieces, fry till they become soft
10.Add red chilli powder, salt and haldi, stir once
11.Add beans, mix well and cover the kadai for 2 min
12.Stir the curry once after a min
13.Remove the lid, sprinkle the masala powder & chopped coriander over the curry
14.Mix thoroughly and remove,
15.Serve with plain rice and sambhar
Tip:
You can add 2 tbsp of tomato puree after the onion becomes soft and cook for 2 min.
Then proceed as per the method (some water may be added if necessary to make gravy).(Omit channa dal and make fine paste with the remaining masala ingredients).
Serve with chappathi/puri.