Cluster Beans (Mitkesanga/Gavar) Kismuri (Dry Masala Curry).

“Cluster Beans (Mitkesanga/Gavar) Kismuri (Dry Masala Curry)” … A dry coconut based side dish that goes very well with Dalitoy ~ Rice or even roti / chapati … Yummy Yumz ….. 

** Kismuri is a traditional Konkani Saraswat’s dish that is prepared with and without masala. This one is prepared with the addition of coarsely ground masala, that tastes awesome as side dish when served with dalitoy-rice or roti too. Most of the time onions are added on to the veggies used while cooking, but today I prepared them simply with just cluster beans / mitkesanga / gavar. I have already posted many kismuri with masala addition before like of bitter gourd, ivy gourd, spine gourd, beetroot etc. You may use the label section or search option in the blog for the same. I will not run into details about cluster beans as I am sure everybody knows about it. So, moving on directly to the recipe of cluster beans kismuri / dry masala curry. 

** Here is the Recipe to “Cluster Beans (Mitkesanga/Gavar) Kismuri (Dry Masala Curry)” … My Style …. 

** Ingredients : 

Cluster Beans / Gavar / Mitkesanga : 500 gms. 

Jaggery / Goda : 1 large lemon sized ball grated. 

Salt to taste 

** For Masala to be Ground : 

Coconut : 1 heaped cup freshly grated. 

Coriander seeds / Dhania / Kothimbir : 2 tsp 

Kashmiri Red Chillies : 8-10 

Tamarind / Chinchama / Imli : small marble sized. 

Jeera / Cumin Seeds : ½ tsp (Optional) 

Methi / Fenugreek Seeds : ¼ tsp 

Oil : 1 tsp 

For Tempering: 

Oil : 1 tsp 

Mustard Seeds : 1 tsp 

Curry leaves : 8-10 

** Snip off the edges and cut the cluster beans / mitkesanga / gavar into pieces of about 2 inches in length. Wash in plenty of water and put it into a pressure cooker pan with about 1-2 cups of water. Pressure cook to just 1 whistle on medium heat. Remove from heat and allow to cool and let the pressure get released. When you are able to open the lid, do so and keep it aside ready. 

** For grinding masala : Heat oil in a small pan, when hot add in the coriander, jeera and methi seeds and fry for a few mins. Add in the red chillies and further fry for few seconds. Remove. 

** Add in freshly grated coconut and the fried ingredients along with tamarind into a mixer grinder and grind to a semi coarse paste with little water. The masala should be ground with very little water and should be dry in texture. Sort of crumbling texture. You can use the cluster beans cooked water while grinding the masala. Remove and keep this aside ready. 

** In a large thick bottomed kadai add in the cooked cluster beans and the ground masala and mix well. Add water if needed only, the masala should not be thinned out as it should just about coat the cluster beans. Add in salt to taste and the grated jaggery and mix well. Cook covered on low heat heat till well fried and done. Remember to keep stirring in between to avoid the masala getting burnt at the bottom. 

** For Tempering : Heat oil in a small pan, when hot add in the mustard seeds, when they begin to splutter add in the curry leaves, fry for a few seconds and pour over the kismuri / dry curry. Cover and keep aside for 10-15 minutes for the flavors to seep in. 

** “Cluster Beans (Mitkesanga/Gavar) Kismuri (Dry Masala Curry)” is done and ready to be served. Serve hot with Dalitoy and Rice as an accompaniment. Goes well with roti / chapatti too. A yummy dish when served with other dishes as a side dish. Do try this simple dish and enjoy with your family and friends and remember to send me a feed back.