Ingredients:
Double Beans – 2 cups, shelled
Onion – 1 large, chopped
Tomatoes – 2 medium, chopped
Coriander Leaves – 2 tblsp, chopped
Oil – 4 tblsp
Mustard – 1 tsp
Green Chillies – 3, split
Curry Leaves – 2 sprigs
Salt to taste
Grind to a Paste:
Onion – 1 small
Ginger – 1 inch piece
Garlic – 3 cloves
Coconut – 4 tblsp, grated
Poppy Seeds – 2 tsp
Chilli Powder – 1 tsp
Garam Masala – 1 tsp
Turmeric Powder – 1/2 tsp
Method:
1. Cook beans in a pressure cooker with salt, till soft.
2. Heat oil, add mustard and when done, the green chillies, curry leaves and onions.
3. Fry till onions are browned.
4. Add tomatoes, fry for some time.
5. Add ground masala, fry till oil surfaces.
6. Add cooked beans, half of the chopped coriander leaves, simmer till masalas are well blended.
7. Pour curry into a bowl, garnish with the rest of the chopped coriander leaaves.
8. Serve with rice.
