Ingredients:
Green Beans – 1 cup
Small Onions – 1/2 cup, peeled
Tamarind – medium lime sized
Salt as desired
Jaggery – optional
Oil – 4 tblsp
Curry Leaves – few
Grind to a Paste:
Scraped Coconut – 1/4 cup
Poppy Seeds – 2 tsp
Fry in a Spoon of Oil and Grind to a Paste:
Dhania – 2 tsp
Jeera – 3/4 tsp
Black Pepper – 7 to 8
Red Chillies – 7
Scraped Coconut – 1/4 cup
Onion – 1 (roasted over flame)
Method:
1. Soak the green beans in luke warm water for 2 hours.
2. Dehusk and keep aside.
3. Peel the small onions.
4. Grind the scraped coconut and poppy seeds until smooth.
5. Heat 1 tsp of oil in a frying pan.
6. Fry dhania, jeera, black pepper, red chillies till they become golden brown.
7. Add the scraped coconut and fry for a minute or two.
8. Remove from fire.
9. Grind it along with the roasted onion.
10. Heat oil in a pressure pan.
11. Season with mustard, black gram dal, curry leaves and small onions with dehusked beans.
12. Fry for a few minutes and add the roasted onion paste, salt, jaggery, tamarind extract with enough water.
13. Close and cook for 10 minutes after the whistle.
14. After removing the lid add the coconut and poppy seed paste.
15. Stir well and let it boil for few minutes.
16. Serve hot.
