Ingredients

• 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.