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



Field Beans Curry

Field Beans Curry
Baby onion katta salan

Baby Onion Katta Salan

Baby onion Katta salan goes very well as a side dish to give a varied dimension to your m...

MAHARASHTRIAN POMPFRET MASALA

Maharashtrian Pompfret Masala

A mouth-watering Pompfret masala fish stuffed with spices and cooked in a yummy and delic...

Egg Baigan Bharta Mirza Ghassemi

Egg Baigan Bharta Mirza Ghassemi

Egg Baigan Bharta or Mirza Ghassemi is a popular Northern Iranian appetizer or main based...

Chicken with Spring Onion Masala

Chicken With Spring Onion Masala

Sautéd spring onions combined with chicken is incredibly sweet and tasty, and make a perf...

Dahi Baigan Ka Salan

Dahi Baigan Ka Salan

A very simple and tasty dish Dahi Baigan Ka Salan. Salan is a term which denotes to a spi...

STEAMED EGG BENDI PULUSU

Steamed Egg Bendi Pulusu

Steamed egg bendi pulusu is a simple recipe of okra cooked in tamarind sauce where the fl...

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