2 cups of cut cluster beans
1 onion, finely chopped
3 to 4 green chillies and 3 tablespoons of grated fresh coconut, blend to smooth
¼ teaspoon each- salt and turmeric or to taste
Add the cut cluster beans to boiling, salted water and cook until just tender or al dente and drain. Usually one or two minutes is sufficient. When overcooked, beans turn to flabby, flavorless things. So keep an eye on them and do not overcook.
While beans are cooking, in a wide skillet, heat one teaspoon of oil and toast mustard seeds, cumin, curry leaves and 2 sliced garlic cloves. Add and fry the onion pieces for 2 to 3 minutes until golden. Add the blanched cluster beans, green chilli-coconut paste, turmeric and salt. Turning occasionally, cook them for about 5 minutes.
Tastes great with rice or chapati.
¼ tsp hing powder
¼ tsp turmeric powder
¼ tsp dhania powder
¼ tsp jeera powder
¼ tsp methi powder
¼ tsp white thil seeds
¼ tsp khus khus
1 tbsp mint leaves
1 green chilli
1 inch adharak
1 tbsp roasted gram
method:
In a frypan, add 3tsp of extra virgin olive oil. When it is hot, add 1 tsp of mustard seeds and allow to splutter. Then, add 1 tbsp of red onions that are cut into thin, long strips. Saute the onion strips and when it is transparent and pink, add the cooked gawar and stir fry. Add the following ground paste and add the required salt to taste. Stir fry for three more minutes in low heat.
Serve hot with methi phulkas.