• How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes

Anapa ginjala pulusu

400g – anapa ginjalu (val beans)
3/4 tbsp – dhania seeds
10 red chilli
2 tbsp – ground nuts, dry fried & husk removed
8 garlic cloves
2 tbsp – oil
Chopped coriander leaves
Salt
1/2 tsp – mustard seeds
10 – curry patta leaves
1/4 tsp – turmeric powder
1 – medium tomato, cut ino small pieces or 1 tbsp tomato puree
3 tbsp – juice extracted from fresh tender tamarind fruit or 1 tbsp tamarind paste
Directions
In a pressure cooker, cook the val beans with salt up to 4 to 5 whistles
Keep the beans aside (along with water).
In a pan dry fry dhania seeds, red chillies and peeled garlic for a minute.
Add ground nuts & prepare a coarse powder in a blender.
Heat oil in pan and add mustard seeds, curry patta leaves and fry until the seeds crackle.
Add tomato pieces; fry until the tomato becomes soft & mushy.
Add boiled beans along with water, and allow to simmer for 2-3 minutes.
Now add masala powder and keep it covered for 2 to 3 minutes, stirring a few times.
Remove lid, pour tamarind juice & salt (if necessary)
Simmer it for a further 2 minutes, sprinkle chopped coriander and remove.