Green Mochai/ fresh field beans/ anavakaaya /avarekayi / surti papdi lilva Curry
This is an variation of my other recipe
Fresh field beans - 1 pack ( use fresh if available)
Shallots - 4
Onion - 1 small
Tomato - 2 small
Turmeric powder - a pinch
Coconut paste - 1/2 cup
Salt as needed
Oil - 1 tbsp
Mustard seeds - 1/4 tsp
Urad dhal - 1/4 tsp
Cumin seeds - 1/4 tsp
Sambar powder - 1 1/2 tsp OR
Curry powder ( home made Pulusu podi/ mulaga thool)
Can subsitute the curry powder with chilli powder, dhaniya powder, cumin powder.
Crush shallots lightly...keep them aside... grind tomatoes to a fine paste...
Wash the beans and transfer in a pressure pan ... add water enough to immerse them ... add crushed shallots ,all the powders, ground tomato paste .... few drops of oil ... cover and cook for 2 whistles... when done... open and add the coconut paste and salt ... cook till the raw smell leaves..
Heat oil in a small kadai/frying pan and add mustard seeds, urad dhal, cumin seeds and curry leaves... next add chopped onions( can add some more small onions/shallots)... fry till golden brown... when the splutter up add it the to the gravy. Serve with idli/dosa/ rice/ ragi balls/ chapathis and I like to have then with masala upma/kichidi.
Tip: You can always reduce the coconut paste to half or fully and substitute with some cooked dhal( either toor dhal or moong dhal) ... sometimes I follow this when I feel that I am using lot of coconuts in that week.