Showing posts from January 17, 2018


Field beans/Butter beans, Lima beans/Mochai 100grams Tamarind a gooseberry size Tomato one Coriander powder3 tsps shallots 25 g Fried gram 1 tbsp Poppy seeds 1 tbsp Cumin powder 1 tsp Redchilly powder 1 tsp Mustard seeds 1 tsp Jaggery powder 2g Salt 2 g to taste Curry leaves 25 pcs Garlic Cloves 4 Turmeric tsp1/2 Shredded coconut 25 g Fenugreek roasted powder  1/2 tsp Coriander leaves 2 g Asafoetida 1/2 tsp Water 200 ml Sesame oil 2 tbsps Groundnut oil 2 tbsps
Add coconut, roasted fenugreek powder, garlic, fried gram, coriander powder, Cumin powder, poppy seeds, tamarind and water. Grind to a nice paste. Setaside. Heat oil in a pressure pan over medium heat. Add mustard seeds to crackle. Add shallots and curry leaves Saute for a while. Reduce the flame to the low level. Add turmeric and chilly powder. Asafoetida next. Add tomato dices. Saute until the shallots and tomato well cooked. Now, add beans. Incorporate everything together. Add coconut paste and stir well. Now the masala we added sauteed. Ad…