Anapa ginjala pulusu

Recipe by
Total Time:
15-30 minutes
Serves: 6
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

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  • 400g - anapa ginjalu (Val beans)
  • 3/4 tbsp - dhania seeds
  • 8 to 9 red chilli
  • 2 tbsp - ground nuts, dry fried and husk removed
  • 6 garlic cloves
  • 2 tbsp - oil
  • Chopped coriander leaves
  • Salt
  • 1/2 tsp - mustard seeds
  • 10 curry patta leaves
  • 1/8 tsp - turmeric powder
  • 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.