Ingredients
Flat beans - 1/2 kg
Grated coconut - 2 spoons
Tamarind - 1 small lemon sized ball
Salt to taste
Grated coconut - 2 spoons
Tamarind - 1 small lemon sized ball
Salt to taste
For tempering
Oil - 2 spoons
Bengal gram dal - 1 spoon
Mustard seeds - 1/2 spoon
Turmeric powder - 1 pinch
Red chilli powder - 1/2 spoon
Bengal gram dal - 1 spoon
Mustard seeds - 1/2 spoon
Turmeric powder - 1 pinch
Red chilli powder - 1/2 spoon
Method
Wash the flat beans. Remove the fibrous side thread from both the sides. Chop into fine pieces.
Heat a thick bottomed Kadai. Add oil. When oil gets heated up, add Bengal gram dal, mustard seeds, turmeric powder. When mustard seeds start spattering, add red chilli powder. Mix well.
After 5 seconds, add chopped flat beans, salt and mix well. Close the lid and cook in low flame without adding water. Stir frequently so that it does stick to bottom of the kadai.
When it's almost cooked, add tamarind water and optionally add jaggery. Mix well and cook for 2 more minutes.
Add grated coconut and mix well.
Healthy curry is ready to serve.
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