Beans curry Mangalore Style

 HI
This is a curry my mother usually makes as an accompaniment to vendaya kuzhambu. Here coconut is ground with chilli and jeera unlike other dry curries where coconut is added in the last stage of cooking and mixed.
INGREDIENTS
Beans
250gms
Red Chilli
3-4
Coconut scrappings
1/4cup
Cumin seeds
2tsp
Salt
To Taste
Oil
2tsp
Mustard seeds
1/2 tsp
Asafoetida
1/4tsp
Curry leaves
few


PREPARATION
Cut the beans finely. Cook it without water in cooker or microwave it for 5 minutes in HIGH mode
Grind coconut, redchilli and cumin seed together with very little water coarsely
Heat oil in a kadai. When sufficiently hot add mustard seeds curry leaves and asafoetida. Once the mustard seeds crackle add the cooked beans, mix well
Now add the necessary salt, mix well and let it cook for 2-3 minutes in low flame
Add the ground paste, mix well and switch off the fire. Serve with rice and sambhar/Kuzhambu

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