Cuisine: Andhra Pradesh state of India
Ingredients:
Cluster beans – ½ kg
Coconut oil – 4 tablespoons
Chana dal (split Bengal gram)– 1 teaspoon
Urad dal (split black gram) – 1 teaspoon
Mustard seeds – ½ teaspoon
Cumin seeds – ½ teaspoon
Dry red chilli – 2
Curry leaf – 2 sprigs
Salt – as required
Chilli Powder – 1 teaspoon
Turmeric powder – ¼ teaspoon
Shredded fresh coconut – 5 tablespoons
Method:
Wash the cluster beans and drain the water completely. Break both ends of the cluster bean with your nails and remove the fibbers. Then break the cluster bean into 1-inch long pieces with your nails. Keep removing the fiber while breaking it into pieces. Do the same process with all the cluster beans. Transfer all the cluster bean pieces into a steel bowl. Pressure cook for 3 whistles by placing the bowl in the cooker. Pressure cook without adding water to the cluster bean pieces. Then, transfer the cooked cluster bean pieces into a strainer to separate excess water. Heat oil in a kadai/pan and add channa dal and urad dal. Once they turn slightly brownish, add mustard seeds and cumin seeds. Then add dry red chillies and curry leaves. Fry for half a minute and add cooked cluster bean pieces. Sauté for 10 minutes and add salt, turmeric powder, and chili powder. Mix well and sprinkle shredded coconut. Turn off the flame. Serve along with rice, roti, or as a side dish.
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