2 cups chopped cluster beans
1 medium sized potato
1 medium sized chopped onion
1 tsp mustard seeds
Pinch of asafoetida
1 tsp turmeric powder
1 green chilly / 1 tsp red chilly powder
1 tablespoon grated coconut(optional)
1 tbsp grated jaggery
Salt to taste
1 tbsp oil
Instructions:
Peel the potato and chop into small pieces and keep aside.
In a kadai, add oil. When oil heats, add mustard seeds. After they flutter, add asafoetida and chopped onion.
When onion turns pinkish, add potato and fry for 8-10 Min’s by keeping the lid of kadai/pan covered.
Add the chopped cluster beans and 1 cup water. Simmer on low heat by keeping the pan covered or till the cluster beans gets cooked.
Add grated jaggery and mix.
Add the turmeric powder, red chilly powder and grated coconut and mix well.
Add salt to taste.
Note:
If you are add green chillies, add them while sauteing the onions.
Some people add curry leaves after the mustard crackle. I did not add as I did not have them.
For saving time, you can cook the cluster beans separately by pressure cooker by adding 1 cup water and cooking upto 2 whistles. But cooking in this way changes the taste of the subzi.
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