Cluster Beans Fry / Kothavarangai Poriyal
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One of the simple ways a Cluster Beans Fry prepared in Kongunadu. We have it mostly with white rice and it also goes well with Curd rice.
| Ingredients : | |
|---|---|
| Cluster Bean / Kothavarankai | 1 bunch |
| Onion | 1 |
| Curry Leaves | 1 strand |
| Green Chili | 3 |
| Red Chili | 3 |
| Sambar Powder | 1tsp |
| Salt | to taste |
| Coconut | 2tbsp (Optional) |
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Step 1
Cut bean into small pieces. Add bean, salt and water – 2cups in a vessel and boil this vegetable for 15 – 20 min till it’s half cooked. Filter the water and keep the bean aside. This is to reduce the sour taste of the bean.
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Step 2
In a pan, heat oil. When hot, add mustard. After the mustard crackles, add onion. Fry till the onion is golden brown and add turmeric, Curry Leaves, Green chili, Red chili, Sambar powder and fry for a minute. Add the bean,required salt and stir it. Add little water and cook it in slow flame until it is cooked. Add coconut at the end and allow it to cook for a minute.
(*) Serve with white rice, Curd rice and Chapathi.
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