Servings: 2-3
Ingredients:
Content
|
Quantity
|
Comment
|
Hitakida avarekalu / Peeled Val beans
|
2-3 tbsp
| |
Palak
|
½ big bunch
| |
Salt
|
To taste
| |
Oil
|
2 tbsp
| |
Sugar
|
¼ tsp
| |
Onion
|
1 medium
|
Thinly sliced
|
Garlic
|
2-3 pods
| |
1 tsp
| ||
Green chillies
|
2 medium
|
Slit
|
Jeera
|
1 tsp
| |
Mustard
|
1 tsp
| |
Turmeric
|
¼ tsp
| |
Coriander powder
|
1 tsp
| |
Amchoor powder / Dry mango powder
|
1 tsp
| |
Water
|
To cook
|
Optional
|
Method:
Chop, wash, drain and set aside palak leaves. Heat oil in a pan on medium flame. Add mustard. Once it starts popping, add jeera, garlic and saute once. Add onions and saute till translucent. Add the split val beans, palak leaves, turmeric, jeera powder, coriander powder, amchoor powder, salt, sugar and cook covered till the val beans are soft, raw smell of masalas are gone and the water dries up. If all the water dries up and the beans are still uncooked, add a bit of water.
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