Beans is versatile vegetable, which is filled with Vitamin C, A, B6 and it also contains calcium and potassium, all these above-mentioned minerals are very vital to the body. Beans can be prepared in various ways i.e. dry curry, tamarind-based curry, coconut based Kurma, which can be had with either rice or chapati or Phulka. This recipe is from my mother’s treasure trove.
Course
Main Course
Cuisine
Indian
Prep Time20minutes
Cook Time25minutes
Resting Time10minutes
Total Time45minutes
Servings4
Ingredients
Ingredients
250gmsBeans
½cupToor Dal
2leavesKokum
For Grinding
1noGreen chili
¼cupCoconut Grated
1tspJeera
1tspMustard
1tbspJaggery
For Tempering:
1tspJeera
1SprigCurry Leaves
1TspMustard
Pinchof Asafoetida
1tspChilli powder
2tspOil for tempering
Salt to taste
Instructions
Method
First Wash the Beans and cut them to ½ inch size or as preferred. Put them along with the dal and kokum. (If using Tamarind, it can put later), let is cook for 3 to 4 whistles under medium heat.
Take all the ingredients mentioned under For Grinding and grind them to smooth paste and keep it aside.
Once the cooker is cool transfer the grinded paste into the beans and dal in the cooker itself, if one wants to cook in vessel it can be transferred into a large pan and cook it further.
Take tempering pan and add oil and then put items mentioned in the tempering list as per order and let it fry for a second and then transfer it to the cooker, where the curry is being cooked.
Let it cook for a minute to or two, and then let it rest for some time and serve it with white rice or chapati or even pulkas.