Ingredients
Scale
For Boiling Vegetable
- 500 grams Avarakkai – Broad Bean
- 1/3 cup Water
- 1/2 teaspoon Turmeric Powder
- 1 teaspoon Red Chilli Powder
For Tempering
- 2 teaspoon Peanut Oil
- 2 Red Chillies, dried
- 1/2 teaspoon Black Mustard Seeds
- 1/2 teaspoon Split Urad Dal
- 2 sprigs Curry Leaves
- 1 Onion, finely chopped
- 1 teaspoon Salt
- 1/3 cup Freshly Shredded Coconut
Instructions
- Wash the bean and set aside. Snap off the tip of one end of the bean with a paring knife and pull the string like below. Snap and pull other end of the bean too. Discard the snapped-off ends and any fibers.
- Chop the Avarakkai. Add the vegetable directly in a pressure cooker. Add in 1/3 cup of water, 1 teaspoon red chilli powder and 1/2 teaspoon turmeric powder. Pressure cook in medium flame for 2-3 whistles. Set aside and wait for the pressure inside the cooker to release naturally.
- Add in oil to the pan and when the oil is hot, add in mustard seeds, urad dal, curry leaves and dried red chillies. Wait for the mustard seeds to crackle and the urad dal to brown. Add in the chopped onions and the salt. Fry till the onions are soft and translucent. Add in the boiled vegetables and freshly shredded coconut. Fry for a minute. Switch off the flame and remove from heat.
- Serve hot with rice and dal for lunch.
- Prep Time: 20 mins
- Cook Time: 15 mins
- Category: Side Dish, Stir-fry
- Cuisine: South Indian, Tamilnadu