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Tuesday, April 29, 2014

Beans curry

Indian broad beans (chikkudukaaya) (we used 2 kinds of these beans): 1/2 pound
Onion: 1 small (chopped)
Garlic: 4 cloves
Salt: to taste
tumeric: 1 tsp.
velluli kaaram: 1 tbs.

Tempering:
urad dal: 1 tbs.
channa dal: 1 tbs.
cumin seeds: 1 tsp.
mustard seeds: 1 tsp.
curry leaves: few
oil: 2 tbs.

Peel the sides of the beans, check if there is any worm inside and chop it with a knife or you can break it into pieces with hand itself.
Boil beans with water steam. (If using pressure cooker, keep it for 2 whistles on high).

In a non-stick pan, heat oil. After it heats, put garlic. After a few seconds, put all the tempering ingredients at once. Now, put onions. Once onions come light brown, put cut beans.
After 2 minutes, put salt and turmeric.
After it sautes for some time (around 5 minutes), put velluli kaaram and turn off the stove.

Garnish with some chopped coriander.


1 comment:

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