Tuesday, December 20, 2011

October Beans Gravy

October beans or as I have normally known as ghevdayache daane. I happened to go to the fresh market and I found it. The moment I saw it I remembered the good old days when my mom would make beans gravy for our tiffin. Oh its tastes yummy. When the gravy is piping hot just sprinkle some lemon juice and enjoy it with hot chapati or jeera rice.

  • 1 cup beans
  • 1 medium onion sliced 
  • 3/4 medium tomato sliced
  • 2 cloves garlic 
  • 1 spoon grated ginger 
  • 1 spoon wet coconut
  • 1 bay leaf 
  • 2 cloves
  • 2 pepper corns
  • 1/2 spoon corriander seeds
  • Oil 
  • Turmeric
  • Kanda lasun masala
  • Salt 
  • Corriander leaves
  • 1 1/2 cup hot water
Process->In a blender make a fine paste of onions, tomatoes, garlic, ginger, coconut, bay leaf, cloves, pepper corns and corriander seeds. Add water if necessary. In a pressure cooker add oil and let it get heated. Once heated add the turmeric, kanda lasun masala to the oil and then add the paste to it. This process should be done quickly or the kanda lasun masala will get burnt and change color. Cook the masala on a medium flame and till the raw smell goes. It generally take arounds 15-20 minutes. As the masala starts leaving oil add the salt and the beans and fry for a couple of minutes. Add hot water to the beans curry and stir it. Give 2 whistles to the gravy. Garnish it with corriander leaves and serve hot.

Note->Kanda lasun masala is generally sold in the Indian store.

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