Ingredients:

• 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
• Salt
• 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

Method:

1. Cook val beans with salt in a cooker up to 4 to 5 whistles
2. Keep the beans aside (along with water).
3. Dry fry dhania seeds, red chillies and peeled garlic for a min.
4. Add ground nuts and prepare a coarse powder in a blender.
5. Heat oil, add mustard seeds, curry patta leaves and fry till the seeds crackle.
6. Add tomato pieces, fry till the tomato becomes soft and mushy.
7. Add boiled beans along with water, let it simmer for 2 to 3 min
8. Now add masala powder and keep it covered for 2 to 3 min, stirring once or twice.
9. Remove lid, pour tamarind juice and salt (if necessary)
10. Simmer it for 2 mins, sprinkle chopped coriander and remove.
11. Goes well with hot plain rice.

Recipe courtesy of Uma Devi Ramachandra