Khana- Indian Recipes and Cuisine

Method

Step 1: Soak fresh Mochai (Green Beans) in luke warm water for 3 - 4 hours.
Step 2: Dehusk and keep aside (can be done previous day, keep in refrigerator)
Step 3: Grind I paste separately.
Step 4: Heat 1 tsp of oil , fry dhania cumin, pepper, red chillies till golden brown. Remove from fire and then add grated coconut, ginger garlic. Grind it along with (Roasted onions and turmeric root). It means, to roast onion keep the full big onion directly over a flame turn to all sides till the top skin becomes dark brown. Peel and add grind as same procedure to turmeric root also to directly over a flame turn to all sides till the top to bottom and then add grind to a paste.
Step 5: Soak dehusked beans in 2 tsp of second ground paste for 15 - 20 minutes.
Step 6: Heat oil in a pan, season with mustard seeds, curry leaves and add chopped onions and garlic flakes fry till light brown. Add dehusked beans then again fry for few minutes.
Step 7: Add remaining second paste, salt, tamarind pulp with enough water. Stir well and cook for 10 to 15 minutes till beans tender.
Step 8: Finely add first ground paste, stir for few minutes till the raw smells is good. Stir well and boil.
Step 9: Garnish with coriander leaves and serve hot with rice flour chappathis or puris.

Ingredients

Green beans = 2 cups (fresh field bean seeds)

Onions - 2 (chop finely)

Tamarind - 1 lime sized

Oil - 3 tbsp

Salt to taste

A few springs of curry leaves

Garlic - 4 flakes

Grind to paste - I

Grated coconut - 1/4 cup

Poppy seeds - 1 tbsp

Grind to paste - II

(Fry in a tsp of oil and then grind)

Dhania - 2 tsp

Cumin seeds -