- Beans, chopped - 1 cup
- Shallots - 5 to 6 nos
- Shredded Coconut - 3 tbsp
- Tamarind - 1 lemon sized
- Coriander Seeds - 1 tsp
- Ural Dal - 1/2 tsp
- Fenugreek Seeds - 1/4 tsp
- Red Chilly Flakes - 2 tbsp
- Salt to taste
- Oil - 1 tsp + 1 tbsp
- Mustard Seeds - 1 tsp
- Cumin Seeds - 1 tsp
- Hing - 1/4 tsp
- Curry Leaves - a few
- Water as required
Method:
- Heat 1 tsp oil in a pan in medium flame. Roast urad dal, fenugreek seeds, coriander seeds and red chilly flakes for 2minutes. Add the shredded coconut and fry till golden and a nice aroma spreads. Switch off the flame and let it cool to room temperature.
- Heat 1 tbsp oil in a kadai and add mustard seeds. Let it splutter. Further add cumin seeds, curry leaves and hing.
- Add finely chopped/crushed shallots and let it become soft and translucent.
- Further add beans and salt. Sprinkle salt to taste and cover and cook for few mins till almost cooked well.
- Meanwhile grind the coconut mixture with the tamarind without adding water as shown.
- Mix the ground masala to the beans and cook for couple more minutes.
- Switch off the stove and serve hot.
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