Palak Val beans curry

Servings: 3

Ingredients:

Content	Quantity	Comment
Palak leaves	½ bunch	Cleaned and chopped
Val beans (Avarekalu)	½ cup
Onion	1 big	Sliced
Round Red chillies	2 broken
Jeera	1 tsp
Mustard	1 tsp
Oil	1 tsp + 2 tbsp
Ginger garlic paste	1 tbsp
Fresh cream	2 tbsp
Water	To cook
Salt	To taste
Sugar	¼ tsp
Turmeric	A pinch
Jeera powder	1 tbsp
Coriander powder	1 tbsp
Sabji masala powder	1 tbsp

Method:

Pressure cook Val beans (avarekalu) with a pinch of turmeric, salt and a tsp of oil. Blanch palak leaves, drain, chop and set aside. Heat 2 tbsp of oil in a pan. Add mustard. Once they start spluttering, add jeera, red chillies and curry leaves. Add onion and saute till translucent.

Add the chopped palak leaves and saute a bit. Add the cooked val beans and mix well. Add coriander powder, jeera powder, salt to taste, fresh cream, 1/4th cup of water and mix well. Cook covered until the raw smell of masalas are gone.

Serve hot with rice, roti’s, chapati’s etc...

Tip:

Add more water if you want the gravy to be thin.

If you are using normal red chillies, use red chilli powder for more spicy gravy.