Double beans gravy

 

 

 

 

 

 

Servings: 3-4

Ingredients:

Content	Quantity	Comment
Oil	1 tbsp + 1 tbsp+ ½ cup	Roast onion + tempering + cooking
Jeera	1 tsp
Curry leaves	1 sprig
Coriander leaves	2-3 tbsp
Sambar powder	2 tbsp
Jaggery	1-2 tbsp	If you want more spice, add less jaggery, else use 2 tbsp
Onion	1 small	Thinly sliced
Tomato	2 medium	Quartered
Fresh Double beans / hannu huralikayi	1 cup
Salt	To taste
Coconut	½ cup
Water	To cook
Turmeric	¼ tsp

Method:

Heat a tbsp of oil in a pan. Add the sliced onions and roast till translucent. Remove and grind it with coconut, sambar powder, tomato and coriander leaves, and water to a smooth paste. Set aside.

In the same pan, add a tbsp of oil, once hot, add jeera and curry leaves. Once jeera starts popping, add the fresh double beans and saute once. Add water, turmeric, salt to taste and cook covered till beans are soft.

Add the ground paste, add water to required consistency, ½ cup of oil and mix well. Cook till masala smell is gone and oil starts separating on medium flame.

Serve hot with rice, roti, chapati, dosa,….

Tip:

Keep the gravy thin as thick gravy will only burn than cook. Also thin gravy helps in faster cooking.