• 400g – anapa ginjalu (Val beans)
• 3/4 tbsp – Dhania seeds
• 8 to 9 Red Chilli
• 2 tbsp – ground nuts, dry fried and husk removed
• 6 Garlic Cloves
• 2 tbsp – oil
• Chopped Coriander leaves
• 1/2 tsp – Mustard Seeds
• 10 curry Patta leaves
• 1/8 tsp – Turmeric powder
• 1 medium Tomato, cut into small pieces or 1 tbsp Tomato puree
• 3 tbsp – juice extracted from fresh tender Tamarind fruit or 1 tbsp Tamarind paste
- Cook val beans with salt in a cooker up to 4 to 5 whistles
- Keep the beans aside (along with water).
- Dry fry dhania seeds, red chillies and peeled garlic for a min.
- Add ground nuts and prepare a coarse powder in a blender.
- Heat oil, add mustard seeds, curry patta leaves and fry till the seeds crackle.
- Add tomato pieces, fry till the tomato becomes soft and mushy.
- Add boiled beans along with water, let it simmer for 2 to 3 min
- Now add masala powder and keep it covered for 2 to 3 min, stirring once or twice.
- Remove lid, pour tamarind juice and salt (if necessary)
- Simmer it for 2 mins, sprinkle chopped coriander and remove.
- Goes well with hot plain rice.
Recipe courtesy of Uma Devi Ramachandra