Beans curry Mangalore Style

HI

This is a curry my mother usually makes as an accompaniment
to vendaya kuzhambu. Here coconut is ground with chilli and jeera unlike other
dry curries where coconut is added in the last stage of cooking and mixed.

INGREDIENTS

PREPARATION

Cut the beans finely. Cook it without water in
cooker or microwave it for 5 minutes in HIGH mode

Grind coconut, redchilli and cumin seed together
with very little water coarsely

Heat oil in a kadai. When sufficiently hot add
mustard seeds curry leaves and asafoetida. Once the mustard seeds crackle add
the cooked beans, mix well

Now add the necessary salt, mix well and let it cook
for 2-3 minutes in low flame

Add the ground paste, mix well and switch off the
fire. Serve with rice and sambhar/Kuzhambu

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