Long beans/ Achinga payar 250gm (cut into one inch long slices)
2noRaw mangoscut into cubes
1/2cupCoconut
1/4tspGingerfinely chopped
8nosShallots
1/2tspMustard seeds
1/2tspTurmeric powder
2pinchChilly powder
5nosGreen chilly
1tbspCoconut oil
Sprig of curry leaves
Salt to taste
Instructions
First half cook the achinga payar with water, salt and turmeric powder.
Then add green chilly and raw mangoes to the half cooked achinga payar.
Grind grated coconut with 2 or 3 shallots. Add the coconut paste when the vegetables are well cooked. Mix well and stir continuously until it starts to boil.
Heat oil in a pan, splutter Mustard seeds, add finely chopped shallots, stir well till it turns brown then add ginger, red chilli powder and curry leaves. Pour this into the curry.