Anapa ginjala pulusu
Category : Lentils, Andhra recipes, Pulses and lentils
Servings : 7
Time Taken : 15-30 mins
Rating :
Method
- Tangy val beans curry is called `anapa ginjala pulusu` in Andhra.
- Cook val beans with salt in a cooker up to 4 to 5 whistles
- Keep the beans aside (along with water).
- Dry fry dhania seeds, red chillies and peeled garlic for a min.
- Add ground nuts & prepare a coarse powder in a blender.
- Heat oil, add mustard seeds, curry patta leaves and fry till the seeds crackle.
- Add tomato pieces, fry till the tomato becomes soft & mushy.
- Add boiled beans along with water, let it simmer for 2 to 3 min
- Now add masala powder and keep it covered for 2 to 3 min, stirring once or twice.
- Remove lid, pour tamarind juice & salt (if necessary)
- Simmer it for 2 min, sprinkle chopped coriander and remove.
- Goes well with hot plain rice.
Ingredients:
400g - anapa ginjalu (val beans)
3/4 tbsp - dhania seeds
8 to 9 - red chilli
2 tbsp - ground nuts, dry fried & husk removed
6 - garlic cloves
2 tbsp - oil
Chopped coriander leaves
Salt
1/2 tsp - mustard seeds
10 - curry patta leaves
1/8 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
400g - anapa ginjalu (val beans)
3/4 tbsp - dhania seeds
8 to 9 - red chilli
2 tbsp - ground nuts, dry fried & husk removed
6 - garlic cloves
2 tbsp - oil
Chopped coriander leaves
Salt
1/2 tsp - mustard seeds
10 - curry patta leaves
1/8 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
RECIPES BY UMA DEVI RAMACHANDRA
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