Dry Green Beans / Kaanja Mochai – 100 gms
Onion – 1 (finely chopped)
Tomato – 2 (finely chopped or grind it coarsely)
Tamarind – small lemon size (soak it in water and extract the juice)
Garlic – 15 pods (peel off the skin and finely chop it)
Coriander Powder – 3 tbsp
Red Chilly Powder – 2 tbsp
Cumin Powder – ½ tbsp
Turmeric Powder – 1 tsp
Mustard Seeds – 2 tsp
Curry Leaves – few
Salt – to taste
Service For: 2 People
Cooking Time: 20 minutes
You can use either fresh green beans (pachai mochai) or dry beans (kaanja mochai) for this dish. If you are going to use dry beans, soak it in the previous night itself. If you forget to do so, here is an easy quick tip for you. Take a cup of boiling water and soak the dry beans in it and keep that bowl in a hot pack for about 2 hours. Otherwise, fill the vacuum flask with boiling water and soak the dry beans in it and close the lid and let it be for 2 hours.
Add the soaked dry beans in a pressure cooker and add required salt and close the lid of the cooker and let it to cook for about 5 whistles or until the beans is well cooked.
Heat oil in a pan and sauté it with mustard seeds. Add onions, tomatoes, garlic pods and curry leaves to it and stir fry it for a while. Add tamarind juice, chilly powder, coriander powder, turmeric powder and cumin powder to it and mix it well. Now add cooked beans, required salt and water and let it cook until the kolambu is thicken well.