Vatha Kolumbu

Vatha Kolumbu is a typical sounth Indian dish. Vathal – stands for sun dried stuff like dried Bhendi, Cluster beans or Marathakali. These sundried products are widely available in all leading grocery stores today. These have a long shelf life & adding these to these Kolumbus makes it really yummy & gives a different flavour.

I love Vatha kolumbu as its simple yet tasty! Just rice, vatha kolumbu & any simple vegetable on side & papad.. Ahh!! What a satisfying meal. They say Vatha kolumbu & Parruppu usali is the best combo & yes, I like it too, but its tastes great with just potato curry too…

So here my version of Vatha kolumbu for u!

Ingredients:

Tamarind – a lime size ball
Onion – 1
Gingelly Oil – 2 tbspns
Channa dhal – 1 tbspn
Mustard seeds - ½ tsp
Curry leaves – few
Maratha kali Vathal – a handful (store bought)
Sambhar powder – 2 tsps
Salt – to taste

Method:

1. Soak tamarind in water & set aside.

2. In a pan add little oil & fry the vathal for few minutes, till they turn slightly brown & puff up a bit. Transfer to a vessel & set aside.

3.In the same pan add remaining oil & mustard seeds, channa dhal & curry leaves.

4.Then add finely chopped onions & fry well till they turn slightly brown.

5.Now add the tamrind water & bring to a boil.

6.Then add the sambhar powder, salt & bring to a good boil, till the raw smell of tamarind goes off & you will see oil coming on top. By now it will have a good thick consistency too.

7.Finally add the fried Vathal & mix well.

Serve with hot rice & some vegetable & papad on the side.

Soy Bhajili Ghassi

Soy Bhajili Ghassi means literally fried coconut curry. This is a typical dish made more by Konkani speaking people in Kerela & very tasty. This is not very familiarly present in the Mangalore side, though now people are more aware & try different stuff!

So heres my First Entry to RCI - Konkani hosted by Deepa of Recipes n More.

Ingredients:
Black Channa – ½ cup
Raw Banana – 1
Drum stick – 1
Potato – 1
Toor Dhal – ½ cup
Salt - To taste

For Masol or Gravy:

Coconut – 1 cup
Red Chillies – 5
Dhania – 2 tsps
Udad Dhal – 1 tsp
Haldi – ¼ tsp
Tamarind – a small piece

Method:
1. Soak channa over night and pressure cook well.

2. Wash the toor dhal & pressure cook & set it aside.

3. Cut the banana & potato into big cubes & drumstick into 2 inch pieces. Cook these vegetables in a pan with enough water. Add just a little salt.

4. Once the vegetables are cooked, add the pressure cooked channa to it.

5. MASOL : Fry the coconut in a pan till it turns brown. This will take a good 10-15 minutes. Do it on a medium flame as otherwise it will get burnt out. Fry the other ingredients too & grind all these to a fine paste adding very little water. The masol is ready.

6. Add the masol to the veggie & channa & bring to a good boil. Then add the cooked dhal & salt & bring everything to a good boil.

Authentic & delicious Soy Bhajjili Ghjassi is ready.Enjoy it with rice & a simple upkari – Vegetable & pappad on the side!

Kidney Bean Curry

Kidney Bean, is a big flat creamish coloured bean. Its very tasty & has a creamy texture to it. In India, you get these in 2 sizes.. a medium one & a giant big one. I usually buy the big ones as we like those.

UPDATE: These are called Double beans in the store. I picked up the packed from Nilgiris in Chennai.

This curry is my Mom's recipe & comes out great. Its easy & delicious too!

So this curry is off to Srivalli of Cooking 4 all seasons, whos hosting the "Curry Mela". Thanks Sri for hosting a great event!

Ingredients:

Kidney Bean - 1 cup

Coconut - 1/4 cup

G.Chillies - 3

Ginger - 1" piece

Garlic - 1 pod

Tomato -1

Onion - 1

Jeera - Dhania powder - 1 tsp

Salt -to taste

Oil - 2 tsp

Method:

1. Soak the kidney bean over night. Pressure cook for just 1 whistle next day. The bean has to retain its shape & not get mushy.

2. Grind together - Coconut, G.Chillies, Ginger & Garlic to a fine paste.

3. In a pan add oil & saute finely chopped onions till slightly brown. Then add the ground masala & fry for 3-4 mts.

4. Now add chopped tomato, salt, jeera-dhania powder & mix well. Add required water & bring to a good boil, till raw smell off masala is gone.

5. Finally add the cooked bean & boil again.

Garnish with corriander leaves & serve hot with fluffy phulkas or fried rice! A perfect meal is ready....

Ambya Thiksani Humman ( Spicy Mango Curry)

Well, wondering whats this dish with a long name????? Well, its Raw Mango & Bikkand - Thats jackfruit seed, all put together in one yummy curry. In the photo you'll see the jackfruit seeds too.

This is a spicy dish & goes extremely well with dosas & idlis, or even plain curd rice. This is all my all time favourite dish & i make it often when the jackfruit season is on.. eat the fruit & save the seed for a yummy curry... so practically no waste of anything!! Hows that?

I know in US we dont find the jackfruit seed. This curry can be made minus the Bikkand too & tastes great.Thats how i made all these years......

Ingredients:

Raw Mango - 1

Bikkand(Jackfruit Seed) - 8-10 no

Coconut - 1/2 cup

Red Chillies - 4

Bedgayi Chillies - 2 (this is only for colour)

Tamarind- a tiny piece

Oil - 2 tbspns

Mustard seeds - 1/2 tsp

Meethi Seeds - 3/4th tsp

Salt - to taste.

Method:

1. Chop the mango into big cubes.

2. Pressure cook the Jackfruit seed & then peel the outer skin(thats non-edible). Then cut it into 2 pieces.

3. Roast in a little oil - red chillies till slightly brown. No need to roast bedgayi chillies.

4. Now grind together - coconut, redchillies, bedgayi chillies, tamarind to a fine paste.

5. In a pan add oil, then season with mustard seeds & meethi seeds. Then add the ground masala & mango & jackfruit seed & mix everything well. Add required salt & water & bring to a good boil.

6. Make sure mango is cooked & gravy thickens....

Serve with hot dosas & idlis. Its a perfect accompainment!This can be stored for 3-4 days too.

AWARDS:

Well, another award from a Dear Friend Easy crafts of Simple Indian Cooking.
Thank you EC for the Friendship & Yum Yum Blog awards & thinking of me. It feels special & great getting both these from you. Thank you dear!

I would like to pass this on too,

1. Kalai of Samaithu Paarkalaam

2.Laavanya of Cookery Corner

3.Divya of Divyas Cook Book

4. Vanamala of Nalapaka

5.Pravs of Simply Spicy

Congrats friends on your awards!!

Channa Ghassi

Channa Ghassi is a typical Konkani preparation & a must for many festivals & functions. The gravy or "Masol", as we call it is the same as in any Ghassi. With Channa we usually add Suran / Yam, Potato as an accompianment in the dish.You can also add Raw Jackfruit, its hard to find it here though.

Ingredients:

Kabuli Channa - 1cup

Coconut - 1/2 cup

Red Chillies - 3

Bedgayi Chillies - 2

Tamarind - a small piece

Oil - 2 tsp

Mustard seeds - 1/2 tsp

Methi seeds - 1/4 tsp

Curry leaves - few

Salt - to taste

Method:

1. Soak the Kabuli Channa over night. Next morning pressure cook it till done(Dont make it mushy!)

2. Roast in a drop of oil both red chillies. Bedgayi chillies gives a great colour to the dish - they are not spicy.

3. Grind coconut, tamarind & roasted chillies to a fine paste.This is called "MASOL".

4. Transfer the Masol,channa & required salt to a pan.Add little water & bring it to a liquid / pouring consistency.Bring this to a good boil.

5. Season this Ghassi with Mustard seeds, Methi & curry leaves.

Serve hot with rice. Make a nice upkari (vegetable) on the side & some pappads & you have a great meal set!

Another Award & Spinach Ambat

Well, Well its pouring awards , awards & more on the blog world!!! Everyone's getting awards & passing it on.....I am truely overwhelmed on getting another award! Getting the E for excellence award so soon after entering the blog world is tuely amazing & i am so... happy! Thank you Dear Purnima of Fantasy Cooking for passing on this award to me.....I appreciate it :-)

I would like to pass it on too,

Laavanya of Cookery Corner , Maya of Konkan World and Meera of Enjoy Indian Food . Congrats girls on your well deserved awards :-)

Spinach Ambat

This is an authentic konkani dish, made quite often in our house. Ambat is a coconut based curry & cooked given seasoning with Onions. You can make Ambat with carrots, potatoes, Spinach, Chayote squash. This goes well with rice & some simple sabji.

Ingredients:

Spinach- 3 cups

Coconut - 3/4 cup

R.Chillies - 5

Tamarind - a small piece

Onion - 1

Salt - To taste

Oil - 2 tsps

Method:

1. Wash the spinach & chop it. Pressure cook for 2 whistles.

2. Roast R .chillies in a drop of oil till slightly brown. Then grind it with coconut & tamarind to a fine paste.

3. Add the ground masala to the spinach, add salt & 1/2 of onion finely chopped & bring to a good boil.

4. Season with finely chopped onions sauted in oil till brown.

Serve hot with rice...Ambat is ready & delicious!!

Black Channa Theeyal

I first tasted this dish at our very close Family friend L aunty's house. It was awesome & i instantly loved it. Got the recipe from aunty & made it quite a few times already.

Ingredients:

Black Channa - 1 cups
Jeera - 1 tsp
Corriander seeds - 2 tsp
Methi seeds- 1/4 tsp
Onion - 1
Curry leaves - few
R.Chillies - 5
Coconut - 1/2 cup
Mustard seeds - 1/2 tsp
Tamarind - one small lime size (soak in water)
Salt - to taste
Oil

Method:

1. Soak Channa & pressure cook next morning.

2. Fry in little oil - Jeera, Corriander seeds, methi, chopped onion, curry leaves,R.chillies. Keep aside.

3. Then fry the coconut till it gets a nice brown colour.

4. Grind all the fried ingredients to a fine paste.

5. Now in a pan add oil & once hot add the mustard seeds. When it splutters at the ground masala & fry well for 5 minutes.

6. Then add tamarind extract & salt & bring the gravy to a good boil. Finally add channa & bring to a good boil & check on the gravy consistency.

Serve hot......... goes well with rice & rotis!

Batata (Potato) Song

With The Potato Fest (Dhivya) & Ode to Potato (Sia) being announced, i wanted to participate in these events! So many of you,have already sent their entries for this event.. heres mine - Batata Song - A konkani Potato dish, which is delicious & easy to make.
LINK: http://culinarybazaar.blogspot.com/2008/01/yet-another-event-potato-feast.html
http://www.monsoonspice.com/2008/01/announcing-ode-to-potato.html


Ingredients:

Potato - 2
Onion - 3
Tamarind - Small lime sized (soaked in water)
Chillie Powder - 1 tsp
Salt - To taste
Oil - 2 tsp

Method:

1.Pressure cook the potatos. Peel them & cool them completely. Cut them into medium sized cubes.

2. In a pan add the oil. Cut the onions into small cubes & saute them till slightly transparent.

3. Then add the chillie powder & mix it well. Now pour in the tamarind water & bring to a boil.
4.Then add the potatoes, salt & mix well. Add little water & bring it to agood boil.

You will see the gravy thickening a little. Serve hot with rice & dhal...This is a perfect combination! Simple & yet delicious.

Val Val - A typical Mangalorean dish

Val Val - Are you thinking what a name for a dish! Well, i frankly don't know why they call it like that, but trust me its a super tasty dish & you can just eat it by itself.....Its very easy to prepare & a sure item on the menu for festivals & usually a must for konkani weddings.

In this dish we use vegetables - that are very specific (as far as i know) & we use Raw Cashew, called as BIBOO (in Konkani). Its the outer nut from the cashew fruit, that is dried & packed with the skin. We soak it in water & peel the skin & then use it. Instead of Biboo you can substitute regular cashews too.

Biboo is something as far as i know not available here in US. Its more in Mangalore / Bangalore / Kerela / Bombay where you will find it.

Here's recipe for Valval...

Ingredients:

Pumpkin (Orange one)- 1 medium piece

Sweet Potato - 2

Potato - 1

Tindora - 1/4 pound

Biboo ( Raw Cashew) - 1cup

Coconut milk - 1 can

Green chillies- 12no

Ghee - 2 tsp

Jeera - 1/2 tsp

Curry leaves - few

Salt - to taste

Rice flour - 2 tsp

Method:

1. Soak the biboo for 2-3 hours in hot water. If using regular cashews - no need to soak.

2. Peel the biboo & pressure cook for just 1 whistle. Raw cashews too pressure cook.

3. Cut all veg into 1 " long pieces length wise & put in a pan. Now add to the half can of coconut milk & water - just enough to cover veg. Add in slit green chillies & cover & cook.

4. The veg will get cooked & when almost done, add in the biboo/ cashews, salt & stir all well.

5. Now add the rest of the coconut milk & slowly bring to a boil. Once it boils if you want to thincken the gravy just take the rice flour & mix it with little water & make a paste & pour it into the dish & stir well. Bring to a boil again.

6. Season with ghee, jeera & curry leaves.....Serve hot.

You can just eat it by itself. It goes well with any spicy curry too.

Tomato Saaru / Soup - How ever u like to call it!

With winter being the season & we here having 8" of snow, Rasam was the perfect dish i could think of cooking! A perfect dish for all those colds & coughs associated with the season. So heres a simple rasam / soup - if u like to just drink it.....

Ingredients:

Roma Tomatoe- 5

MTR Rasam Powder - 1 1/2 tsp

Garlic - 2

Oil - 1 tsp

Salt - to taste

Cilantro - for ganishing

Method:

1. Blanch the tomatoes in hot water til u see the skin of it ready to come off.

2. Peel of the skin & put it in a blender & blend it well.

3. Now transfer to a pan & add water ( I added 1 cup) - to bring to your desired consistency. Add MTR Rasam Powder, Salt & bring to a boil.

4. Season with finely chopped garlic roasted in oil, till slightly brown. Add in chopped cilantro leaves & serve hot!

We had it with rice, but you can even drink it like a soup.....your choice!

Vatani Usal

I first had this dish at my friend Vandy's place. It tasted so yum with hot hot puris she served us. I instantly decided i need to learn & make it, but unfortunately got stuck as she said you need "GODA masala" ! What masala??? Never heard of that!! Then she told me it was a Maharastrian Masala. I waited for someone to make an India trip & finally got my Masala a week back - a friend was sweet enough to bring it for me :-)

I have no idea if this masala can be made at home.. will try to do more research & see....If any of my blogger friends know about it, please let me know. Will appreciate it!

UPDATE: Asha of Foodies Hope replied about Goda Masala. She has got the recipe, to make this masala in her blog. Just type RCI - Maharastra in the search box in her blog & you'll get the link. Thanks Asha !

Here recipe for Vatani Usual:

Ingredients:

Yellow & green peas (dried) - 2 cups

Onion - 2

Garlic - 2 pods

Tomato - 2

Tamarind - small lemon size (soak in water)

Chilli powder - 1 1/2 tsp

Turmeric powder - 1/4 tsp

Goda Masala - 2 tsps

Garam masala - 1/4 tsp

Cilantro - for garnishing

Salt - to taste

Method:

1. Soak the green peas over night. Pressure cook them, taking care not to over cook it.

2. In a pan add oil & saute the thinely sliced onions till their almost brown. Then add the minced garlic & saute for 2 mts.

3. Now add the chillie powder, turmeric powder & mix it well. Now add the finely chopped tomatoes & tamarind water.Stir it all well & cook this on a medium flame till the tomatoes are mashed up & masala leaves oil.

4. Now add the cooked peas, goda masala, garam masala & salt. Mix everything well & add water to bring it to a desired consistency. Bring it to a good boil.

Garnish it with cilantro leaves & serve hot with pooris or rotis! Real yummy dish.

Kulitha Saaru ( Horsegram Saaru)

This is a typical Mangalorean dish i guess! This is a simple & easy to prepare saaru & good for health too.

Ingredients:

Horse gram - 3/4 cup
G. Chillies - 4
Garlic - 1 pod
Salt - to taste
Oil - tsp

Method:

1. Wash the horsegram & soak it over night with 5 cups of water.

2. Pressure cook the same for 7-8 whistles.

3. Using a strainer, seperate the cooked horse gram & the water.

4. Now grind the horse gram to a fine paste & add to the water. Add in sliced g.chillies & salt too. Stir it well. Bring this to a boil.

5. Season with just garlic sauted in oil.

This simple & tasty Saaru is ready...

Zucchini & Bell Pepper Sweet & Sour Curry.

This combination of Zucchini & Bell pepper goes well & this curry has a tangy & sweet taste. Adding peanuts brings in a crunch too. This recipe i learnt from a friend here & loved it! Something different, but really tasty & a good accompaniment for Chapatis.

Ingredients:

Zucchini - 3

Bell Pepper - 2

Onion - 2

Garlic - 1 pod

Tomato - 2

Tamarind - small lime size (soaked in water)

Sambhar Powder - 2 tsp

Brown Sugar - 3 tsp or more

Peanuts - 1/4 cup ( Dry roasted & Unsalted)

Salt - to taste

Oil - 1 tbsp

Method:

1. Cut the Zucchini, Bell Pepper & Onions into medium sized cubes.

2. Add oil in a pan, fry in the chopped garlic. Then add the onions & fry till transparent. Add the tomatoes & fry till its completely cooked.

3. Now add the sambhar powder & fry till the raw smell goes off. Then add in the bell pepper & Zucchini & mix all well. Add the tamarind extract & brown sugar, salt & bring to a good boil.

4. Finally add the crushed peanuts (run for couple of seconds in mixer) & just stir it in & your all set.

A yummy curry is ready to be enjoyed!

Mochakottai Curry

Mochakottai - is a flat creamish coloured bean. I love this bean!! This recipe i learnt from our family friend.

I have tried trying to substitute this with Val - that we get here, but it does not taste like the ones we get in India. I am yet to find an exact replacement of Mochai ! If any of you know please let me know. But i have my stock of Mochakottai that i buy on every trip back home..........

Ingredients:

Mochakottai - 2 cups

Tamarind - 1 small lemon size (soaked in water)

Coconut - 2 tbsp

Jeera - 1 tsp

Chili powder - 1&1/2 tsp

Garlic - 2 pods

Brinjal - 2 small

Coconut milk - 1/2 can

Mustard seeds - 1/2 tsp

Salt - to taste

Oil - 2 tbsp

Method:

1. Soak Mochakottai over night & pressure cook till their soft.

2.Grind together - Coconut, Jeera & Chili powder to a fine paste.

3. In a pan add oil, mustard & then add the sliced garlic & fry till slightly brown. Then add the cut brinjal pieces & saute for 2 minutes.

4. Now add the ground masala & fry till its well done. Then add the coconut milk, Tamarind water, mochakottai & add salt. Bring to a good boil & keep on medium heat till u get a nice & thick consistency.

Your Curry is ready. This goes very well with rice or rotis.

Black Eyed Bean Curry

Black eyed bean, also knows as Chowli (North) , Karamani (South) are very high in protein content. There are quite a few dishes one can make from this & here's my first one.

Sending this to Susan, from the " Well seasoned cook" who's hosting the event - MY LEGUME LOVE AFFAIR. Check more details at :

http://thewellseasonedcook.blogspot.com/2008/01/my-legume-love-affair-event.html

Thanks Susan for hosting a lovely event!

Ingredients:

Black eyed bean - 2 cups

Onion - 3 no

Tomato - 2 no

Ginger-garlic paste - 1tsp

Chili powder - 1 tsp

Channa Masala - 1 tsp

Cilantro - finely chopped

Garam Masala - 1/4 tsp

Salt - to taste

Oil - 1 tbsp

Method:

1. Soak the bean overnight & pressure cook. Be careful not to over cook these.

2. In a pan add oil & finely chopped 2 onions. Grind the other onion into a fine paste.

3. Once slightly done, add Ginger-garlic paste & saute few minutes. Now add the onion paste & fry till the raw smell goes off.

4. Then add chili powder, Channa masala & tomato finely chopped or as puree. Mix all well & bring to a boil.

5. Then add the cooked bean & salt & add little water & bring to a good boil. Add little garam masala & cilantro.

Your curry is ready & this goes well with rotis. Serve a raita as an accompaniment & your all set!

Pondu Kolumbu (Garlic Curry)

Garlic is good for health & if you like the taste & flavour of garlic, you will like this dish. This recipe i learnt from my friend Meena. It tastes great & a favourite at our place!

Ingredients:

Garlic - 3 full pods

Oil - 3 tbspns

Mustard - 1/2 tsp

Fenugreek Seeds - 1/4 tsp

Onion - 2 (Finely chopped)

Tomatoes - 2

Salt - to taste

Tamarind - 1 lemon size ball(soaked in water)

Fry in oil & gring to a fine paste:

Red Chillies- 8

Dhania - 4tsp

Pepper - 1 tsp

Jeera - 1/2 tsp

Channa Dhal - 3 tsps

Onion - 1

Coconut - 1 tbspn

Curry Leaves - few

Method:

1. In a pan add oil, mustard, fenugreek & once it splutters add onions & fry till golden brown, then add the garlic & fry till slightly brown.

2. Add the chopped tomatoes & stir till its well cooked. Now add the ground paste & fry for 5 minutes.

3. Then add the tamarind Water & salt & bring to a good boil.

Your Pondu Kolumbu is ready! Goes well as a side dish with rice & dhal.

Rajma Masala

North India is famous for its Rajma / Channa masalas. Heres my version of the same dish.. sure my fellow blogger friends have their versions too.

Sending ths to Susan of the Well Seasoned Cook - who's hosting My Legume Love Affair. Check out more details at :

http://thewellseasonedcook.blogspot.com/2008/01/my-legume-love-affair-event.html

Thanks susan for hosting a great event!

Ingredients:

Rajma - 1 cup

Onion - 2 no

Tomatoes - 2 no

Ginger Garlic Paste - 1 tsp

Jeera-Dhania Powder - 1&1/2 tsp

Chillie powder - 1 tsp

Salt - Acc to taste

Garam masala - 1/4 tsp

Oil - 2 tsp

Method:

1. Soak Rajma overnight & pressure cook for 2 whistles & set aside.

2. Grind together- onion, ginger-garlic paste, tomatoes to a fine paste.

3. In a pan add oil & fry this paste till slightly brown & raw smell of onion goes off. Then add chillie powder & jeera-dhania powder & fry well. Add little water if necessary.

4. Then add the cooked Rajma & salt & bring to a good boil. Add Garam masala & cilantro & serve hot.

You can add in a boiled potato to the gravy.. goes well & gives quantity too.

Mutter Panner

Mutter Panner,a all time favourite with most of us for sure. Its a great dish & perfect for rotis or nans... I am sure there are many versions of this dish & here my version.

Ingredients:

Onions- 3
Tomatoes - 2
GingerGarlic paste- 1 tsp
Panner - 1 pac (I used Nanak Brand)
Peas- 2 cups
Yoghurt- 1 tbspn
Oil- 1tbsp
Jeera Dhania powder- 3 tsps
Chillie powder- 1&1/2 tsp
Salt - To taste
Cilantro - finely chopped
Garam Masala - 1/4 tsp

Method:

1. In a pan add little oil & saute onions till transparent.Then add the chopped tomatoes & Gingergarlic paste & saute till tomatoes are cooked. Grind it to a fine paste.

2. Now add oil & fry this masala for sometime, Add jeera-dhanai powder, chillie powder & mix it well. Then add the yoghurt.

3. Now add in peas & required water & salt & bring to a boil.Then add panner & let simmer for few minutes.

4. Add garam masala & cilantro & serve hot!

Jeev Batana Bhuthi (Green Peas Curry)

Jeev Batana Bhuthi - Literal translation is fresh peas curry, is a dish that goes well with Rice or chappathi. Its my all time favourite !!

Ingredients:

Green Peas - 2 cups

Coconut - 3/4th cup

Red Chillies - 4

Corriander seeds - 2tsps

Tamarind - a pinch

Onions - 3

Mustard seeds - 1 tsp

Oil - 2tbspns

Method:

1. Roast red chillies in a little oil. Then grind together coconut, tamarind, Red chillies, corriander seeds to a fine paste.

2. In a pan add oil & add mustard seeds, when it splutters, ass the finely chopped onions & fry till transparent.

3. Then add the ground masala & saute for few minutes. Now add the peas, add little water & salt & let it simmer for 10 minutes till you get desired consistency.

Serve hot!! You can make this same curry with just onions or even tindora. Comes out great.

Beans & Potato Udad Methi Curry

This is a new recipe that i just learnt this past weekend from my friend's mom. It tastes great & goes well with chappathis. My very first try & it was a great hit at my place !

Ingredients:

Beans - 1/4 pound

Potato - 2 no

Coconut - 6 tbspns

Red Chillies - 4

Turmeric Powder - 1/4 tsp

Tamarind - A small piece

Udad Dhal - 1 tbspn

Methi Seeds - 1/2 tsp

Oil - 2 tsps

Mustard - 1/4 tsp

Curry Leaves - Few

Salt

Method:

1. Cut the beans into 1" long pieces & potato into medium size cubes. Put the veggies in a pan. Add little salt & water. Cover & cook till 90% done.

2. Fry the red chillies in a drop of oil. Grind them with coconut, tamarind & turmeric powder to a fine paste.

3. Roast udad dhal & methi in a pan without oil. Just till udad dhal turns slightly reddish in colour.Now add this to the ground coconut mixture & grind again till all mixes well.

4. Add the ground masala to the cooked veggies, add more salt as required & bring to a boil.

5. Season with mustard seeds & curry leaves.

Serve hot. Goes well with chappathis.