Cuisine: Karnataka state of India
Ingredients:
Cluster bean – ½ kg
Coconut oil – 5 tablespoons + 2 teaspoons
Green chillies – 6
Coriander leaves – ½ bunch
Shredded fresh coconut – 4 tablespoons
Water – 3 cups
Salt – as required
Turmeric powder – ¼ teaspoon
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 into pieces. Do the same process with all the cluster beans. Separate the cluster bean pieces into 3 portions. Heat 5 tablespoons of oil in a kadai / pan and add 1 portion of cluster bean pieces. Fry until they turn golden brown. Then remove them from the oil. Do the same process with the other 2 portions of cluster bean pieces. After frying, combine all 3 portions together. In the same kadai / pan, fry the green chillies until they turn slightly brownish. Then, grind together the shredded coconut, fried green chillies and coriander leaves into a fine paste by adding little water. Heat 2 teaspoons of oil in a clay pot or any other pot and add grinded coconut paste to it. Fry for a minute. Then add fried cluster bean pieces, salt and turmeric powder. Mix and pour the water. Cover the pot and cook until the consistency is semi-solid. Serve along with Sorghum Roti / Pulka / Chapathi.
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