Beans – finely chopped 1 bowl full
Spanish onion 1 grated
Ginger 2″ grated
Fennel seeds 1 spoon – crushed
Cumin seeds 1 spoon
Red chilies 5
Coconut 1/2 shell grated
Turmeric 1 pinch
Mustard seeds 1/4 spoon
Curry leaves few
Coconut oil few spoons.
In a wide wok, heat oil. Add the mustard seeds, curry leaves and grated onions. Fry real good, till fragrant.
Meanwhile, blend the coconut, cumin seeds and red chilies. Set aside.
Now add the beans, salt, turmeric and fennel seeds powder…cover and cook briefly. Followed by wet-ground paste…fry real good, till fragrant.
Serve warm to go with your South Indian Meals.