Serves - 4
Rating - 4/5
Style - South Indian
Last made - 01 Oct 2024
Ingredients
Masala paste
Coconut - 1/4 cup
Cumin - 1 tsp
Pearl onions - 1/3 cup whole
Other ingredients
Butter beans - 1/2 cup (soaked overnight in salted water.
Tamarind paste - small gooseberry size (soaked in water)
Mustard - 1/ tsp
Urad - 1-2 tsp
Curry leaves - 1 sprig
Tomato - 1 or 1.5 (small diced)
Green chili - 1 or 2
Turmeric powder - 1/4 tsp
Salt
Chili powder - 1 tsp
Prepration method
- Heat oil in the cooker.
- When oil is hot, add mustard seeds and allow to splutter.
- Then add urad daal and cook for a few seconds. Add curry leaves and saute for a few seconds
- Add tomatoes, green chili, turmeric powder and salt. Cook until mushy
- Add turmeric powder and cook until raw smell is gone.
- Add chili powder and cook until raw smell is gone.
- Add masala paste and cook until raw smell is gone.
- Add butter beans and cook until butter bean heats up.
- Add 1 cup of water. Pressure cooked 3 whistles. Allow steam to release.
- Add tamarind water. Cook again for 10-12 mins in low heat.
- Add adjust salt and add chopped coriander leaves.
Reference
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