Ingredients:

• 400 g – val beans (beans removed from pods).
• salt.
• 1 tbsp – oil.
• 1/2 tsp – mustard seeds.
• 5 peeled and crushed garlic.
• 8 curry patta leaves.
• 1 small onion, chopped fine.
• 4 green chilli, chopped fine.
• 1 red chilli.
• 1 tbsp – finely grated fresh Coconut or desiccated Coconut powder.
• 2 tsp – chopped coriander leaves.

Method:

1. Cook val beans (anapa ginjalu) with salt in a cooker up to 4 whistles.
2. Drain the beans and keep aside.
3. Heat oil, add mustard seeds, red chilli, garlic and curry leaves.
4. Fry till the seeds splutter.
5. Add green chilli, onion, fry till the onion turns pink and soft.
6. Add boiled beans, stir well, cover the pan and cook on low heat for 2 to 3 min (toss once or twice).
7. Remove lid, sprinkle coconut powder, copped coriander and mix well.
8. Keep it for 1/2 a minute and remove.
9. Serve this protein-rich sundal at teatime.

Recipe courtesy of Uma Devi Ramachandra