Description
A wonderful, rich-in-flavor bean curry recipe.
Ingredients
- Avarekalu/Any veggies – 1.5-2 C
- Onion, finely diced – 1 medium
- Tomatoes , finely chopped – 2, medium
- Ginger – 1 inch piece
- Garlic cloves – 4-6
- Garam Masala – 1 Tbsp
- Coconut (dried or tender) – 1/4 C
- Green chillies – 2-3
- Poppy seeds (Khus khus) – 1 Tbsp, soaked for atleast 30 min
- Coriander leaves – a handful
- Jeera powder – 1 Tbsp
- Yogurt – 1/4 C [Optional]
- Cooking oil – 2 Tbsp
Instructions
- Grind the coconut, poppy seeds, green chillies and coriander leaves together in a mixer-grinder.
- Boil the veggies in a pressure cooker or microwave and keep aside.
- Grind the ginger and the garlic cloves together to get a ginger-garlic paste.
- Sauté the onions in the oil. Once they turn brown, add the ginger-garlic paste to this and sauté all of these for 5 min on medium flame.
- Add garam masala and the chopped tomato pieces and stir them together for 5-10 min on medium flame.
- Now add the coconut paste and jeera powder to this and mix all of this well. Continue stirring on a medium flame for 5 more min.
- Add the boiled veggies to this paste and mix thoroughly. Bring all of this to a boil and let it stay on the stove on medium flame for 5 more min.
- Taste the gravy in this curry and add the yogurt if required. (The gravy is supposed to be slightly tart in taste)
- Serve hot with Rotis (Indian bread) or Biryani/Pulav or white or Jeera rice.
- Prep Time: 15 mins
- Cook Time: 20 mins