vahrehvah
sanjay thumma Vahchef with Indian food videos inspires home cooks with new recipes every day.



Field Beans Curry

Field Beans Curry
ALOO GOBI SAAG

Aloo Gobi Saag

This is a classical combination with an aloo and cauliflower which is served in a green g...

Lamb Kofta Curry

Lamb Kofta Curry

Lamb koftas cooked in a thick spicy gravy . It makes a great meal when served with jeera ...

MASHED POTATOES

Mashed Potatoes

Potato is one such vegetable which is liked by everyone. For many, cooking doesn’t end wi...

SPICY CASHEW CHICKEN STIR FRY

Spicy Cashew Chicken Stir Fry

Spicy Cashew Chicken stir-fry is an exotic dish that is truly enticing. A medley of exoti...

CRISPY CRUNCHY PANEER WITH GINGER GRAVY

Crispy Crunchy Paneer With Ginger Gravy

This is a snack item with a soft yogurt and milk rotti which can be also served as curry....

Chicken Bhuna Masala 1

Chicken Bhuna Masala 1

Bhuna masala is a basic simple masala made with red chilies, garam masala, and garlic tha...

Field Beans Curry Recipe, How To Make Field Beans Curry Recipe

How to makeField Beans Curry?How to cookField Beans Curry?Learn the recipeField Beans Curryby vahchef.For all recipes visit vahrehvah.com

About Recipe

How to make Field Beans Curry

(89 ratings)
0 reviews so far
Prep time
10 mins
Cook time
15 mins
Total time
25 mins
Field Beans Curry
Author : Vahchef
Main Ingredient : Field Beans
Servings : 6 persons
Published date : November 23, 2016


Ingredients used in Field Beans Curry
• Field beans - 1+1/2 cup.
• Shredded dry coconut - 1 tablespoons.
• Cumin seeds - 2 teaspoons.
• Green chilies - 4 numbers.
• Curry leaves - 6-7 leaf.
• Jaggery or sugar - 1 tablespoons.
• Salt - to taste.
• Mustard seeds - 2 teaspoons.
• Asafoetida - 1/4 teaspoons.
• Turmeric powder - 1 tea spoon.
• Grated coconut - 1 cup.
• Coriander leaves/cilantro - to taste.
• Oil - 1 tablespoons.
Method:
  • Wash and soak the beans overnight in plenty of water. Next morning, drain all the water and rinse beans until the water runs clear. Tie the beans in a muslin cloth or place them in a strainer. Keep them in a warm place for 24 hours or till they sprout.
  • Now soak the sprouted beans in lukewarm water for an hour so that their skins can come out easily. The best method to remove their skins is to press each one between thumb and index finger and pull the skin off.
  • Once they are peeled, wash and keep them aside.
  • In a skillet, toast dry coconut and cumin seeds lightly. Grind toasted coconut, cumin seeds and chilled into a fine paste. Chop coriander leaves.
  • Heat oil in a heavy-bottomed pan. Add mustard seeds. When they splutter, add asafoetida, turmeric powder and curry leaves.
  • Add beans and fry them for 2-3 minutes. Cover for a minute. Remove the lid and add 2 cups water. Also add ground paste, salt and jaggery. Cover till the beans turn soft. Add half of the fresh coconut and simmer for sometime.
  • Remove and garnish with the rest of fresh coconut and coriander leaves.





Cooking with images







 

Comments & Reviews

 

You need to login to post a comment. Click here to login.

Recent comments


 


Be the first to know about Our Recipes and Foods: Subscribe to Newsletter