Felt like the new year has just started and its already the start of the 2nd quarter. Days are flying so fast that sometimes I feel, I couldn’t keep up with. Only when I saw my last post (Mudakathan Keerai Adai), I realized that I haven’t posted anything for a month’s time. These occasional hibernation w.r.t to my blogging activity is not a new thing to me. Though I wanted to consistently keep blogging, sometimes I need to give more priority to my personal commitments and that puts my blogging exercise on a standby mode for some time.
Well today’s recipe is “Fried Field Beans Gravy” (without coconut and tamarind). Folks who want to avoid coconut in their diet and want to grab all the health benefits but without compromising the taste, this gravy would be a boon to you. Try to use small onions by slightly mincing it rather than chopping to lend a perfect taste for this gravy.
Basic Information:
Preparation Time: 15 minutes
Cooking Time: 25 minutes
Serves: 4
Ingredients:
For Roasting and Grinding:
Coriander seeds – 1 and 1/2 tablespoons
Cumin seeds – 1 teaspoon
Rice grains – 1 tablespoon
Dry red chilli – 7 nos.,
Oil – 1 teaspoon
For the Gravy:
Oil – 2 tablespoons (any kind of oil)
Mustard seeds – 1/2 teaspoon
Curry leaves – 1 spring
Small onion / Shallots / Chinna Vengayam – 5 to 7, roughly minced
Tomato – 1 medium size, cubed
Mochai Kottai – 1 cup
Water – 2 -3 cups
Salt – to taste
Turmeric powder – a pinch
Asafoetida – a big pinch
Gingelly oil – 1 teaspoon
Method:
For cooking Beans and Preparing Masala:
1) Pressure cook the field beans with a cup of water or just two to
immerse it. Pressure cook it for 2 whistles. Once the steam suppresses,
drain the water from field beans and keep it aside.
2) Using a teaspoon of oil, roast all the ingredients given under “For Roasting and Grinding”until it starts releasing a nice aroma and rice grains turn opaque.
3) Transfer the contents to a plate and allow it to cool down. Once cooled, grind it to a smooth paste by adding enough water. Keep aside.
For the Gravy:
1) Heat oil in a wide pan.
2) When it is hot, throw mustard seeds and allow it to splutter.
3) Add curry leaves along with the slightly minced onion.
4) Once the onion becomes soft, add the tomato. saute till it becomes soft and mushy.
5) Add cooked field beans and masala paste. Use a cup of water to rince the mixie and pour it to the gravy. Add water according to your preference. I added a cup of water. Mix well.
6) When the gravy starts thickening, add required salt and let it simmer till the raw smell of masala goes off and the oil oozes out from the gravy.
7) At last, add asafoetida and a spoon of gingelly oil.
8) Serve hot with the hot steamed rice.
Notes:
1) Adjust the water quantity and dry red chilli as per your taste.
2) You can also re-use the water that we drained from the field beans after pressure cooking. There would be a slight change in taste if you add so.
3) Fresh field beans can be substituted with dry one. Soak it for 8 hours and pressure cook it for 4 whistles if you use the latter one.
I am hungry seeing ur pic.. lovely color and my fav mochai… Yum!