Achinga-Muringakka Theeyal (Long beans & Drumstick)

Ingredients

Long Beans - 5-6 nos:
Drumstick - 1-2 nos:
Onion - 1 no: (medium)
Tomato - 1 no: (small)
Grated Coconut - 1 cup
Chili Powder - 1 tsp
Coriander Powder - 1 tsp
Garam Masala - 1 tsp
Turmeric Powder - 1/4 tsp
Salt - as required
Coconut Oil - 3 tbsp
Mustard seeds - 1/2 tsp
Curry leaves - 2-3 stems
Water - 1 cup

Preparation Method

Cut onion, tomato, long beans and drumsticks to equal size pieces.
In a pan roast grated coconut in low-medium flame.
When the coconut turns to light brown add chili powder, coriander powder, garam masala and turmeric powder and mix well in low flame for 2-3mins:
Remove from flame and let coconut to cool down.
Grind the coconut by adding some water to make a fine paste.
In a kadai bring oil to heat and splutter mustard seeds.
Add onion. long beans, drumstick and curry leaves and saute well in medium flame.
Add salt and water and cook the vegetables in low flame by keeping the lid closed.
Once the vegetables are almost cooked, add coconut paste and mix well.
Close the lid and cook the vegetables till done.
The 'Achinga-Muringakka Theeyal' is ready to be served with rice.

Comments

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