Ingredients:
Javalikayi/Cluster Beans - 1/4 Kg
Onion - 1/2
Green Chilli - 1
Mustard seeds - 1/2 tsp
Oil - 1 Tbsp
Jaggery/Brown sugar - 1 tsp
Salt - 1 tsp
Turmeric powder - 1/2 tsp
Tamarind pulp concentrate - 1/2 tsp
Curry Leaves - 2 -3
Urad Dal - 1/2 tsp [Optional]
Coconut flakes - 1 Tbsp
Method Of Preparation:
Remove the ends of javalikayi. Wash and cut them into 1.5 inch pieces.
Heat oil in a vessel. When its hot, add mustard seeds. After they splutter, add urad dal and fry for 10 seconds. Now, add broken curry leaves, chopped green chillies and onions. Fry for a minute. Add javalikayi pieces and fry for 2-3 minutes. Add salt, turmeric powder, tamarind pulp and mix well. Add 1/4 cup water. close the lid and let it cook for 20 minutes. Stir in between.
Add coconut flakes, jaggery and more water if required. Cook for 5 more minutes. Serve hot with chapati or rice. I served along with jolada rotti.
Javalikayi/Cluster Beans - 1/4 Kg
Onion - 1/2
Green Chilli - 1
Mustard seeds - 1/2 tsp
Oil - 1 Tbsp
Jaggery/Brown sugar - 1 tsp
Salt - 1 tsp
Turmeric powder - 1/2 tsp
Tamarind pulp concentrate - 1/2 tsp
Curry Leaves - 2 -3
Urad Dal - 1/2 tsp [Optional]
Coconut flakes - 1 Tbsp
Method Of Preparation:
Remove the ends of javalikayi. Wash and cut them into 1.5 inch pieces.
Heat oil in a vessel. When its hot, add mustard seeds. After they splutter, add urad dal and fry for 10 seconds. Now, add broken curry leaves, chopped green chillies and onions. Fry for a minute. Add javalikayi pieces and fry for 2-3 minutes. Add salt, turmeric powder, tamarind pulp and mix well. Add 1/4 cup water. close the lid and let it cook for 20 minutes. Stir in between.
Add coconut flakes, jaggery and more water if required. Cook for 5 more minutes. Serve hot with chapati or rice. I served along with jolada rotti.
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