Prep time 10 mins
Cook time 30 mins
For 4 servings
Ingredients
200 grams Cluster beans (Gwarfali)
1 big Onion chopped
1 big tomato chopped
2 tablespoons fresh coconut scraped
1 small piece of ginger
4-5 garlic cloves
3 tablespoons oil
1 teaspoon kashmiri red chilly powder
1/2 teaspoon turmeric powder
Salt to taste
For dry masala
2 tablespoons dry coconut grated/shredded
1 tablespoon dry coriander seeds(dhana)
1/2 teaspoon cumin seeds(jeera)
1/2 teaspoon poppy seeds
1/2 teaspoon(khas-khas fennel seeds (sauf)
1/2 teaspoon sesame seeds (tilli)
3 cloves (laung)
1 cinnamon stick of 1/2 inch (dalchini)
3 black peppercorn(kali mirch)
Cut cluster beans into small pieces if 1 inches
Dry roast all masala ingredient coconut, coriander seeds; cumin seeds; sesame seeds; poppy seeds; fennel seeds; black peppercorn; cinnamon stick in a pan on low heat till nice aroma comes.
Remove from heat and let it cool at room temperature.
Grind it into fine powder and keep aside. Grind onion; tomato; ginger and garlic with fresh coconut to a fine paste.
Heat oil in pressure cooker
Add onion tomato paste snd roast till it starts leaving oil.
Add turmeric power and red chilly powder.
Add cluster beans and salt and ground dry masala.
Add water and adjust consistency of gravy.
Close the lid of pressure cooker and cook till one whistle.
Manually carefully remove the pressure (otherwise cluster beans will over cook)
It's ready. serve it with hot rice/ chapati.
कोई टिप्पणी नहीं:
एक टिप्पणी भेजें