Beans Gravy Curry is an easy dish that tastes great with rice or any
Indian bread. This vegetarian curry with green beans adds some heat and
spice to your
meal. You could also serve this curry with pav or
in a sandwich. Make it a thick gravy curry or add more water to the
gravy and serve it with rice.
Use fresh green beans for best results.
Servings: 3-4 Cooking Time: 25
minutes
Ingredients
2 cups green beans,
cut into 1-inch pieces
1/2-inch piece of cinnamon
3 cardamoms
3 cloves
3/4 tsp red
chilli powder
6-8 tsp vegetable oil
Salt to taste
For Masala
1 cup onions, finely chopped
1 cup tomatoes, finely chopped
1-inch piece of ginger, finely chopped or grated
3/4 tsp cumin seeds (jeera)
3-4 black pepper corns
5-6 curry leaves
6-8 sprigs cilantro (coriander leaves)
Preparation
Heat 5-6 tsp oil in a medium pan, and saute the
onions until translucent.
Add the tomatoes and saute until cooked. Add salt and
red chilli powder and saute for 2 minutes, and set aside to cool.
In a blender,
grind the sauteed onions and tomatoes with ginger,
cumin seeds, curry leaves, cilantro, and pepper corns with 1/4 cup of
water.
Heat
6-7 tsp oil in a wide, shallow pan (such as a
pressure pan) and add the cinnamon, cardamom pods, and cloves, and fry
for a couple of seconds, and add the beans. Sprinkle some salt and 1
cup water, and
cover and cook on medium-high heat, stirring occasionally, until tender.
Pour the ground masala paste over the cooked beans,
and let simmer until the gravy thickens for about 2-3 minutes.
Remove the cinamon and cloves, and garnish the curry
with cilantro.
Serve the beans gravy curry hot with rice or roti,
chapathi or poori.
Cooking Tip
Be sure to saute the onions until fully cooked to prevent the raw
flavor of onion from messing up the taste. The raw onions can also make
the curry taste a little bitter. Of course, if you don't mind a
slightly oniony flavor and want to take some shortcuts, grind the
onions and tomatoes raw along with the other spices and increase the
simmer time a couple of minutes.
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