Name: Cluster Beans Curry recipe by Mamta Joshi at BetterButter
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Ingredients: Cluster beans (gwarfali) 200 grams; Onion 1 big (chopped ); Tomato 1 big (chopped ); Garlic 4 Cloves; Fresh coconut scrapped 2 tablespoons; Oil 3 tablespoons; Red chilly powder (kashmiri) 1 teaspoon; Turmeric powder 1/2 teaspoon; Salt to taste; FOR MASALA; Dry cocoanut grated/shredded 2 tablespoons; Dry coriander seeds 1 tablespoons; Cumin seeds 1/2 teaspoon; Poppy seeds 1/2 teaspoon; Fennel seeds 1/2 teaspoon; sesame seeds 1/2 teaspoon; Cloves 3; Cinnamon stick 1 of 1/2 inches; Black peppercorn 3

ABOUT Cluster Beans Curry RECIPE

Cluster beans cooked in maharashrian Kolhapuri masala. I have added fresh coconut too to give thickness to the gravy.

Ingredients Serving: 4

Cluster beans (gwarfali) 200 grams
Onion 1 big (chopped )
Tomato 1 big (chopped )
Garlic 4 Cloves
Fresh coconut scrapped 2 tablespoons
Oil 3 tablespoons
Red chilly powder (kashmiri) 1 teaspoon
Turmeric powder 1/2 teaspoon
Salt to taste
FOR MASALA
Dry cocoanut grated/shredded 2 tablespoons
Dry coriander seeds 1 tablespoons
Cumin seeds 1/2 teaspoon
Poppy seeds 1/2 teaspoon
Fennel seeds 1/2 teaspoon
sesame seeds 1/2 teaspoon
Cloves 3
Cinnamon stick 1 of 1/2 inches
Black peppercorn 3

Instructions

Cut cluster beans into small pieces of 1 inch length.
Dry roast all masala ingredients coconut , coriander seeds, cumin seeds, sesame seeds, poppy seeds, fennel seeds, black peppercorn, cinnamon stick in a pan on low heat till nice aroma comes.
Remove from heat and let it cool.
Grind it into fine powder after cooling . Keep aside.
Grind onion tomato and garlic with fresh cocoanut to a fine paste.
Heat oil in pressure cooker.
Add onion paste and roast till it starts leaving oil.
add turmeric powder and chilly powder.
Add cluster beans and salt.
Add water adjust consistency of gravy.
Add ground dry masala
Close the lid of pressure cooker and cook till one whistle .
It is ready . serve it with rice/chapati.

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