Field Beans Curry

Prep time : 10 mins

Cook time : 15 mins

Total time : 15 mins

Author :Vahchef

Main Ingredient : Field Beans

(89 ratings)

0 reviews so far

Servings : 6 persons

Published date : November 23, 2016

Ingredients used in Field Beans Curry

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.