1 medium Tomato, cut into small pieces or 1 tbsp Tomato puree
3 tbsp - juice extracted from fresh tender Tamarind fruit or 1 tbsp Tamarind paste
How to Make Anapa ginjala pulusu:
Cook val beans with salt in a cooker up to 4 to 5 whistles
Keep the beans aside (along with water).
Dry fry dhania seeds, red chillies and peeled garlic for a min.
Add ground nuts and prepare a coarse powder in a blender.
Heat oil, add mustard seeds, curry patta leaves and fry till the seeds crackle.
Add tomato pieces, fry till the tomato becomes soft and mushy.
Add boiled beans along with water, let it simmer for 2 to 3 min
Now add masala powder and keep it covered for 2 to 3 min, stirring once or twice.
Remove lid, pour tamarind juice and salt (if necessary)
Simmer it for 2 mins, sprinkle chopped coriander and remove.
Goes well with hot plain rice.
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Anamika Sharma is a passionate foodie, a food blogger with a background in aviation and telecom industry for a good 15 years. Her mission is to spread her love for Indian cooking to all those who think it is too difficult.