Ingredients:

500g – cluster beans / guar beans (select beans which are not tender and usually we do not use them for curries)
Salt

Method:

1.Remove fibrous portion and cut the beans into two.
2.Boil them with some water and salt till tender and the water is absorbed completely.
3.Spread them on a clean plastic sheet and put them under the sun to dry (takes about 2 to 3 days)
4.Preserve in an airtight tin.
5.Fry in hot oil till crisp whenever needed.
6.Sprinkle a pinch of red chilli powder and toss.
7.Serve these crispies with rice and hot sambhar.

Tip: If the quantity of dried crispies is more try to put them under sun now and then so that they will be in good condition through out the year.