Cluster beans stir fry

Cluster beans are also called as Goru chikkudukaya/guar beans in India.There is a funny story around these beans I recollect from my childhood.In my 5th grade my mom moved me to a different school and Im just starting to make new friends.I happened to sit during the lunch hour with this north Indian friend and noticed she had this vegetable in her lunch box.The pieces were very finely cut and loaded with oil and turmeric.But it looked very yummy.
I go back home and describe to my mom what I saw and wanted her to make “that beans curry”. Mom actually did not use this kind of bean much because she was a working woman and it took a ton of time to cut and cook this plus we never used so much oil in our cooking.My poor mom experimented with a lot of bean varieties until we arrived at this curry one day with all the feedback I provided and I was satisfied.Come to think of it now, how much we trouble our parents with our demands in childhood makes me giggle and cringe at the same time.That innocence and stubbornness, we only learn with age until it comes back to us from our kids isnt it?
Here I am sharing a simple stirfry with beans , grated coconut and peanut powder.The coconut perfectly contrasts the slight bitterness of the bean.This vegetable is a wonderful accompaniment to your rice or roti dishes.I also like to eat this with dal and rice.
Preparation time 40 minutes
Serves 4  portions
Serving Size One portion
Calories Per Serving Approximately 78 per serving
Difficulty Easy

Ingredients:
4 cups finely chopped Beans/goru chikudulu
1/2 teaspoon red chilli powder
1 tablespoon Verusenaga podi(peanut powder) see recipe here (optional)
salt to taste
1 tablespoon Oil
1/2 teaspoon Mustard seeds
1/2 teaspoon cumin seeds
1 teaspoon chana dal
1 teaspoon urad dal
1 stem Curry leaves
2 cloves garlic
1/4 teaspoon turmeric

2 tablespoons fresh grated coconut

Procedure:
1.Heat oil in the pan and add the chana dal and urad dal and roast till lightly brown.

2.Add the cumin seeds, mustard seeds, turmeric, garlic and curry leaves and let splutter.

3. Put goru chikkudu and salt and mix once and stir for about 5 minutes to roast, add water and cover with lid and cook on medium flame stirring in between until completely cooked.

4.Add chilli powder,coconut and peanut powder and stir for 2 minutes and turn off the stove.

Tips:
The dish can be made without the peanut powder, you can just add some ground peanuts.
This goes well with both rice and roti.

 

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