This recipe is an old one; got it from my mum's recipe book. The smoothness of the coconut spice paste and the slight tanginess from the tomatoes give it a very khatta - meetha taste. It's a healthy one and children will love it too!!!
Ingredients:
Raw banana: 1 big
String beans: 15
Green chillies: 2, slit
Tomatoes: 3 finely chopped
Ginger paste: 1 tbsp
Garlic paste: 1 tbsp
Turmeric powder: 1/2 tsp
Red chilli powder: 1 tsp
Salt to taste
For Dry Roasting:
Peanuts: 3 tbsp
Coriander seeds: 1 and 1/2 tbsp
Cumin seeds: 3/4 tbsp
Poppy seeds: 1 tbsp
Coconut: 1/2 cup, grated
For Tempering:
Curry leaves: 2 sprigs
Oil: 2 tbsp
Mustard seeds: 1/2 tsp
Channa dal: 1 tbsp
Urad dal: 1 tsp
Dry red chilli: 3
Water: 1 and 1/2 cup
Method:
1. Wash and cut the string beans to a inch pieces. Peel the raw banana, cut into cunes and soak in salt and turmeric powder water.
2. In a kadai dry roast peanuts, when it turns slightly brown, add the coriander seeds stir fry for 1 minute. Now add cumin seeds, poppy seeds and coconut fry till you get the fried smell of coconut.
3. When cool, grind to a fine paste. Keep aside. Boil the string beans with salt and a cup of water, till done. Boil the raw banana along with salt, turmeric a pinch and 1/2 cup of water, till done.
4. Heat oil in a deep bottomed pan, add oil, add mustard seeds, let it splutter. Add the dals, fry for 1 minute. Add dry red chillies and curry leaves.
5. Add the ginger- garlic paste and slit green chillies, saute for 2-3 minutes. Add the turmeric powder and stir fry for a minute, then add the red chilli powder and stir fry for 2-3 minutes.
6. Now add the chopped tomatoes and saute till the tomatoes turn mushy and soft. Add the ground paste and stir fry for 5-6 minutes. Add a cup of water and mix well, cover and cook for 3-4 minutes.
7. Add the boiled banana and string beans and mix well for 2-3 minutes, add 1/2cup of water and cover and cook for 2-3 minutes. Check the seasoning.
8. Transfer to a serving bowl, and garnish with 1 tbsp of finely chopped coriander leaves.
9. Serve hot with rice, chapattis or rotis.
Ingredients:
Raw banana: 1 big
String beans: 15
Green chillies: 2, slit
Tomatoes: 3 finely chopped
Ginger paste: 1 tbsp
Garlic paste: 1 tbsp
Turmeric powder: 1/2 tsp
Red chilli powder: 1 tsp
Salt to taste
For Dry Roasting:
Peanuts: 3 tbsp
Coriander seeds: 1 and 1/2 tbsp
Cumin seeds: 3/4 tbsp
Poppy seeds: 1 tbsp
Coconut: 1/2 cup, grated
For Tempering:
Curry leaves: 2 sprigs
Oil: 2 tbsp
Mustard seeds: 1/2 tsp
Channa dal: 1 tbsp
Urad dal: 1 tsp
Dry red chilli: 3
Water: 1 and 1/2 cup
Method:
1. Wash and cut the string beans to a inch pieces. Peel the raw banana, cut into cunes and soak in salt and turmeric powder water.
2. In a kadai dry roast peanuts, when it turns slightly brown, add the coriander seeds stir fry for 1 minute. Now add cumin seeds, poppy seeds and coconut fry till you get the fried smell of coconut.
3. When cool, grind to a fine paste. Keep aside. Boil the string beans with salt and a cup of water, till done. Boil the raw banana along with salt, turmeric a pinch and 1/2 cup of water, till done.
4. Heat oil in a deep bottomed pan, add oil, add mustard seeds, let it splutter. Add the dals, fry for 1 minute. Add dry red chillies and curry leaves.
5. Add the ginger- garlic paste and slit green chillies, saute for 2-3 minutes. Add the turmeric powder and stir fry for a minute, then add the red chilli powder and stir fry for 2-3 minutes.
6. Now add the chopped tomatoes and saute till the tomatoes turn mushy and soft. Add the ground paste and stir fry for 5-6 minutes. Add a cup of water and mix well, cover and cook for 3-4 minutes.
7. Add the boiled banana and string beans and mix well for 2-3 minutes, add 1/2cup of water and cover and cook for 2-3 minutes. Check the seasoning.
8. Transfer to a serving bowl, and garnish with 1 tbsp of finely chopped coriander leaves.
9. Serve hot with rice, chapattis or rotis.
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