Ingredients:
Cluster beans / Gorikayi - 250gm
Onion - 1 Medium
Tomato - 2 medium
Green chilies - 4
Garlic - 2 cloves
Turmeric powder - 1/4 tbsp
Grated coconut - 1/4 cup
Coriander leaves - 1 tbsp chopped (optional)
Salt - as required
Mustard seeds - 1/4 tbsp
Jeera or cumin seeds - 1/4 tbsp
Curry leaves - few
Oil - 1/4 tbsp
Ginger - 1/2 inch
Hing - 1/4 tbsp
Chana dal - 1/4 tbsp
Urad dal - 1/4 tbsp
Method:
1) Roughly chop cluster beans into pieces. Also chop onion and tomatoes.
2) Pressure cook gorikayi, tomato, onion, green chilies, 2 cloves of garlic, turmeric powder and salt. Allow it to cool down.
3) Once cooled down, transfer it to a mixie jar. To this add grated coconut, Ginger.
4) Grind until smooth.
5) In a pan add oil, mustard, cumin seeds, curry leaves, hing, chana dal, urad dal, curry leaves.
6) Add the gorikayi paste to the seasoning.
7) Bring it to boil. Add in coriander leaves. Adjust the salt. Mix well and turn off the stove.
Note:
1) 3-4 doddapatre or ajwain leaves can also be added.
2) Jaggery or sugar can also be added to adjust the bitterness of the vegetable only if needed.
