Mitkesaang (Gavar) ani Batato Ghalnu Sukke / Cluster Beans and Potato Semi Dry Curry ....
Cluster beans are a little bit bitter in taste and it is not liked very much in my home. But it is very good for health with lots of health benefits. We GSB Konkani Saraswat’s call it Mitkesaanga which is also known as Gavar in Marathi. Addition of little bit of gud / jaggery makes this dish tastier. But then the choice is exclusively on individual. I do not add jaggery to this dish while some do add it. The choice is yours. I do not add beccause we like it spicier. The dish tastes great when masala is added and goes very well with roti / paratha or Dal – Chawal.
Cut about 500 gms of Mitkesang /Cluster beans to 2” length pieces. Discard the edges. Peel off the skin and cut 3 medium sized potatoes into cubes. Wash both cluster beans and potato in plenty of water and put it in a pressure cooker pan with one cup of water and cook to one whistle only. Add minimum water or else the vegetables will be get over cooked. You can cook in kadai too but then it takes more time. Keep this ready aside.
For the Masala : Heat 1 tsp oil in a small kadai. Add 1tsp of urad dal and fry till the colour changes lightly, now add in 2 tsp of coriander seeds and fry till a little bit colour changes, add in 6-8 Red chillies (Kashmiri/Bedgi/Kumte chillies) further fry for a minute or two. Remove and put this in a mixer grinder with 1 cup of freshly grated coconut and a small marble sized tamarind. Grind to a paste with little bit of water. Do not add more water. Also do not grind the masala to a very fine paste. It should be a little bit coarse. Keep this ready.
Now put the ground masala in thick bottomed kadai with salt to taste and bring to a boil on medium heat. Do not add more water, also see to it that the masala does not get burnt. Add in the cooked vegetables and mix well. Add water to make a thick curry if necessary only. Add a small piece of gud / jaggery (Optional) if you like now. I have not added any. Addition of jaggery is as per individual taste. Cover and cook on slow fire till bubbles appear on top. Keep checking in between or else the masala may get burnt.
For Tempering : Heat 1 tblsp oil in a kadai add 1tsp mustard seeds and when it starts spluttering add a 8-10 curry leaves and fry for a minute. Pour this over the cooked ingredients and mix well.
Mitkesaang - Cluster Beans Potato Sukke is ready to be served. Serve hot with Dal-Rice or Roti.
** Here is the link to the Mitkesaanga / Cluster Beans Sukke – 1.