Ingredients
250 gms. tender clusterbeans, separated, and stalks
snipped off
1 tomato chopped into cubes
1 capsicum chopped into cubes
1 tbsp. coriander leaves
1 tbsp. coconut scraped
1 stalk curry leaves
1 tbsp. crushed peanuts
1 tsp. red chilli powder
1 tsp. coriander seed powder
1/4 tsp. turmeric powder
1/4 tsp. dried mango (amchoor) powder
1/2 tsp. wheat flour
1/2 tsp. each cumin & mustard seeds
2-3 pinches asafetida powder
Salt to taste
1 tbsp. oil
METHOD
- Wash and drain clusterbeans, keep very little water in it.
- Microwave, covered, on high for 3-4 minutes, till tender.
- Keep covered till required. Or boil in very little water till tender.
- Heat oil in pan, add seeds, allow to sputter.
- Add asafetida, curryleaves, coconut, peanut,stir for a few seconds.
- Add capsicum, tomato, all masala powders, salt, and mix.
- Add clusterbeans, wheatflour, mix, simmer till any leftover water has evaporated.
- Garnish with coriander before serving piping hot with phulkas, or puris.
Making time: 15 minutes (if microwaved, 5 minutes)
Makes: 3-4 servings
Shelflife: 1 day
Rakhi Specials Index
