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Double Beans Roast

July 26, 2013

Ingredients:

Double beans 1 kg – fresh (in India this is available fresh in most cities round the year – the frozen is not good and i certainly never buy frozen beans or peas ever or even chicken or mutton)

Onion 1 big size

Tomato 1

Garlic flakes crushed

Curry leaves for garnishing and also Coriander leaves

Mustard seeds and cumin seeds 1/2 tsp each for seasoning

Oil – 1/2 a tbsp

Water

Madras Curry powder – 3 tsp (or madras sambhar powder 3 tsp) ( or red chili powder 3 tsp plus coriander seeds/dhania powder 3 tsp)

Turmeric powder a pinch

Salt to taste.

Method:

Shell  the double beans in pods and rinse thoroughly in water.  In a pressure cooker, add the washed beans with enough water.  Add the curry powder, salt and turmeric powder and cook to medium (not too soft).

Grate the onion and tomato and keep aside.

Take a shallow pan and heat the oil in it.  When the oil is hot enough, add the mustard and cumin seeds and wait for the same to splutter.

Add the grated onion first, and stir fry it to golden brown.  Add  tomato and the crushed garlic along with curry leaves and keep stirring.  When the beans are ready, add the par-boiled beans with the remaining water to the pan and cook even on low flame.

Wait for the gravy to thicken to curry consistency.  Garnish with coriander leaves.  We have here nutritious double beans curry ready for serving.  Goes as subzi with rice/roti.

PS:

For this dish i have used fresh double beans in greenish white colour and not the regular pinkish white that i got in Ooty market.

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From → Vegetarian

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