Cut Mitkesang/Cluster beans to 2” length pieces (about 3-4 cups), Cut 3 medium sized potatoes into cubes. Wash both properly and pressure cook to one whistle only. Add minimum water or else the veg. will get mashed. You can cook in kadai too but it takes more time.
For masala : Heat 1 tsp oil in a small kadai. Add 1tsp of urad dal (optional), 2tsp of coriander seeds and let fry a bit, add 4-5 Red chillies (Kashmiri/Bedgi/Kumte chillies). Grind this with 4-5 tblsp of heaped fresh grated coconut, small berry size tamarind to paste not very fine/nor too coarse. Keep this ready.
Add the ground masala and salt to taste to the cooked Veg. and mix well. Add water to make a thick curry if necessary. Cover and cook on slow fire. Keep checking in between or else the masala may get burnt.
For Tempering : Heat 1 tblsp oil in a kadai add 1tsp rai when it starts spluttering add a few curry leaves & season the sukke. Mix well . Serve with Dal-Rice or Roti.
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