Ingredients:

• 250 g – Cluster beans
• 1 onion, medium, cut into small pieces
• 1 tsp – Red Chilli powder
• 1/2 tsp – Mustard Seeds
• 1/2 tsp – Urad Dal
• 10 curry Patta leaves
• 6 Garlic cloves, crushed
• a pinch – Haldi
• salt
• 1 tbsp – oil
• 2 Red Chilli
• 2 tsp – chopped, coriander
• For Masala Powder:
• 1 tbsp – fried Channa dal
• 1 tbsp – white til
• 1 tbsp – desiccated Coconut powder
• 1/4 tsp – Jeera

Method:

1. Remove fibrous portion of beans
2. Cut them into 1-inch pieces, boil them with 1/4 tsp of salt till they become soft
3. Drain the water and keep aside
4. Dry fry til, coconut powder with jeera
5. Grind them with channa dal into course powder
6. Lastly add garlic cloves, run mixie for a second and remove the powder and keep aside
7. Heat oil, add mustard seeds, red chilli pieces, urad dal and curry leaves
8. Fry till the seeds splutter and urad dal turns light brown
9. Add onion pieces, fry till they become soft
10. Add red chilli powder, salt and haldi, stir once
11. Add beans, mix well and cover the kadai for 2 mins
12. Stir the curry once after a min
13. Remove the lid, sprinkle the masala powder and chopped coriander over the curry
14. Mix thoroughly and remove,
15. Serve with plain rice and sambhar.

Recipe courtesy of Uma Devi Ramachandra