Beans Tomato Gravy

Sometimes we get bored of eating routine curries, in that case Beans Tomato curry is a perfect one to make. This goes well with rice, chapathi, dosa etc. It can be preserved for 2days. When I get fresh beans from the store, I will dry them on a news paper for an hour so that all the moisture will be evoporated. Then chop them into small slices or the size you want and store them in zip lock bag. So that they can be preserved fresh abt 10 days of time. Meanwhile whenever you want, you can wash just before you use and prepare as curry or can be used for biryani or pulao etc.

Ingredients:

Beans- 1 cup

Tomatoes- 2 small

Green chillies- 2 no

Onion- 1 medium

Curry leaves- 5 no

Ginger- inch slice

Cilantro- 2tbsp chopped

Salt- to taste

Chilli powder- 1tsp

Turmeric- pinch

Oil- 2 tsp

Mustard seeds and jeera- 1tsp each

Urad daal- 1tsp

Channa daal- 2tsp

Besan flour- 1tbsp (Optional)

All you need- A heavy bottomed vessel, spatula

Preparations:

1. Wash and chop the beans into small slices.

2. Chop the tomatoes, onions, green chillies, ginger, cilantro and keep aside.

Method:

1. Heat oil in the heavy bottomed pan, add mustard seeds when they crackle add jeera, turmeric, urad daal, channa daal and fry them for a minute.

2. Add chopped ginger, curry leaves, green chillies and onions and fry 2mts.

3. When onions becomes soft, add tomatoes, salt, chilli powder, stir well.

4. When tomatoes becomes soft, add beans and 1 cup of water, close the lid and cook abt 5mts. Stir in between.

5. Check the salt and spiceness. Take besan flour in a bowl, add 1tbsp of water, mix well and add it to the pan and stir well.

6. Let it cook for 2mts. Now the gravy starts thickening. You can also add garam masala powder for taste. Turn off the stove and garnish with cilantro.

Beans curry is ready to be served. It is such a great dish. Have a happy meal.....

Thanks for watching the recipe.