Beans Ava Petti Koora (Beans mustard curry)

Beans Ava Petti Koora (Beans mustard curry)

Ingredients:

Beans: 250 gms

Mustard seeds: 1 tbsp

Green chillies: 3/4 nos

Tempering:

Urad dal: 1 tsp

Channa dal: 1 tsp

Mustard seeds: 1 tsp

Cumin seeds: 1 tsp

Oil for frying

Salt: As required

Curry leaves: A sprig

Hing: A pinch

Grated fresh coconut: 1tbsp(optional)

Method of preparation:

  1. Clean the Beans thoroughly and cut them into small pieces. Place them in a plate and steam boil in pressure cooker for 2 whistles.
  2. Wait till the pressure settles and open the lid. Drain any excess water.Tip: This water can be used for sambar or any vegetable soup.
  3. Now heat kadai/non stick pan. Add 1 tbsp of oil, wait for a minute till, add mustard, urad dal, chana dal and jeera (cumin seeds).
  4. When mustard pops out add pinch of hing, turmeric and pressure cooked beans. Add curry leaves also.
  5. Mix well and fry the beans adding required amount of salt till the moisture evaporates. This process will take approximately 5 minutes.Beans Ava1
  6. Turn off the stove and allow it cool down.
  7. Meanwhile take a mixer and grind 1 tsp of mustard seeds till it become a smooth fine powder. Now add 3/4 green chillies adding little water to it to become smooth paste.
  8. Add this paste to the beans curry and mix evenly.
  9. Beans Ava curry is ready to serve with rice / chapathi.Beans Ava2

Tips:

  1. Whenever we make Ava (mustard) curries the Ava paste should be added at the end once it cools down to avoid bitter taste.
  2. Usually vegetables like Beans, carrot and plantain I steam boil them in pressure cooker along with rice In order to save fuel and time.
  3. Fresh grated coconut can also be added to this curry for additional flavor.

Cluster Beans Patoli Curry

Ingredients:
Cluster beans – 250 gms
Toor dal – 1 cup
Red chilli- 5-6 nos
Cumin – 1 tsp
Curry leaves few
Oil – 3 tbsp
Hing – A pinch
Salt as required

Method of Preparation:

  1. Cut and clean cluster beans into one inch pieces. Steam boil in a pressure cooker adding required amount of water for 3 whistles. Allow the cooker to cool.
  2. Soak the toor dal for 1 hr along with red chilli . Grind this to a smooth paste along with cumin seeds and salt
  3. Place a kadai/wok on stove. After a minute pour 3 tbsp oil . Add curry leaves, hing, boiled cluster beans and ground paste.
  4. Cook on low flame for 20-25 min till the mixture and beans look blended. Stir the curry only occasionally.
  5. Transfer it to serving bowl and garnish with curry / coriander leaves.

Tip :

  1. Cluster beans should not be overcooked.
  2. Here I used toor dal for the curry. Instead of that you can use channa dal. And in place of cluster bean we can use French beans, drumstick, snake guard too.
  3. Instead of cumin seeds (jeera) we can use Saunf/Sompu (Fennel Seeds).

Make a paste of soaked Toor Dal and Red Chillies

Patoli 1
Soak Toor Dal and Red Chillies
Patoli 2
Chop Cluster beans
Patoli 3
Make a paste of soaked Toor Dal and Red Chillies
Patoli 4
Add paste to tempered cluster beans
Patoli 5
Patoli – Ready to serve

Ingredients:
Cluster beans – 250 gms
Toor dal – 1 cup
Red chilli- 5-6 nos
Cumin – 1 tsp
Curry leaves few
Oil – 3 tbsp
Hing – A pinch
Salt as required
Method of Preparation:

  1. Cut and clean cluster beans into one inch pieces. Steam boil in a pressure cooker adding required amount of water for 3 whistles. Allow the cooker to cool.
  2. Soak the toor dal for 1 hr along with red chilli . Grind this to a smooth paste along with cumin seeds and salt
  3. Place a kadai/wok on stove. After a minute pour 3 tbsp oil . Add curry leaves, hing, boiled cluster beans and ground paste.
  4. Cook on low flame for 20-25 min till the mixture and beans look blended. Stir the curry only occasionally.
  5. Transfer it to serving bowl and garnish with curry / coriander leaves.

Tip :

  1. Cluster beans should not be overcooked.
  2. Here I used toor dal for the curry. Instead of that you can use channa dal. And in place of cluster bean we can use French beans, drumstick, snake guard too.
  3. Instead of cumin seeds (jeera) we can use Saunf/Sompu (Fennel Seeds).