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| Prep Time | 30 minutes |
| Servings |
people
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Ingredients
- Beans(1/2kg) - 1 lb
- Beetroot(medium) - 1 no
- Curry leaves - 10 nos
- Coriander leaves - 1 bunch
- Grated Coconut - 2 tbsp
- Salt(As reqd) -
- Chilli powder - 1/2 tsp
- Green chillies - 5 or
- Onion(chopped) - 1/4 cup
- Bengal gram(Kadalaparippu) - 1 tsp
- Black gram(Uzhunnuparippu) - 1 tsp
- Mustard seeds - 1/2 tsp
- Red chillies(Kollamulaku) - 1 no
- Cumin seeds(Jeerakam) - 1/2 tsp
- Ginger(chopped into tiny pieces) - 2 inch
- Turmeric powder(A pinch) -
- Coriander powder - 1/2 tsp
- Oil - 3 -
Ingredients
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Instructions
- Heat oil in a pan or a kadai(preferably non-stick kadai).
- Fry the Bengal gram, black gram, mustard, red chilly, cumin, curry leaf, ginger pieces, onion pieces, slit green chillies, turmeric powder and saute for a while until onion turns golden brown.
- Add the boiled beans and saute for 5 minutes. Cover the lid and cook for 5 minutes.
- Add salt, red chilli powder, coriander powder and the boiled beetroot pieces and saute for 3 minutes and cover and cook for 5 minutes.
- Remove the lid, add grated coconut and saute for 2 minutes.
- Switch off the flame and now garnish with coriander leaves and leave the curry covered for 10 minutes.
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