Lunch at home is usually rice or roti, sambar or dal and some vegetable and sometimes it becomes very boring, both to cook and eat. When we make a slight change to the way we cook the vegetable or dal, we'll not get bored eating the same vegetables or dal. This curry today is also like that, instead of adding the regular chilli or sambar powder, I made a slight variation, this curry goes well with both rotis and rice, very simple and flavorful..
Need To Have
- Long Beans - 1+1/2 cup, chopped 1" pieces
- Mustard Seeds - 1/2 teaspoon
- Urad Or Black Gram Dal - 1 teaspoon
- Curry Leaves - 10
To Grind
- Red Chilly Powder - 1/2 teaspoon
- Garlic Cloves - 2
- Grated Coconut - 1 tablespoon
Method
Grind the ingredients given under 'to grind' without adding any water. Heat oil, add the mustard and urad dal, once it starts spluttering add the chopped long beans and salt. Saute for a couple of minutes, then cover and cook on low heat, till the vegetable is done.
Remove the lid, add the ground paste, mix well and keep sauteing for about 5 minutes, then add the curry leaves, mix for 2 more minutes, remove and serve warm with rice or roti.
Note
Do not add water to the paste or to the vegetable while cooking, this will make the curry soggy, if you feel the vegetable sticking to the pan, then sprinkle some water.
You can add some cooked chickpeas to this curry, making it more nutritious.
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