Cluster beans stir fry:
Whenever I see cluster beans in market, I get reminded of my grandmother. Could it be true what I believe…that when we cook with love, affection and care – thinking of the people whom we are going to serve, the dishes tastes better OR could it be that some people have that magical touch in their hands… So when they prepare, the dishes are even more tastier…either way, the cluster beans always tasted good when my Grandma cooked it… A vegetable that’s not in my best interest otherwise.
For this side dish, she used to break the vegetable with her fingers rather than using knife. The same method I have followed here.
Cluster beans stir fry tastes extremely good with buttermilk & steamed rice.
1 &1/2 cup cluster beans
1/2 medium sized onion (finely chopped)
1 medium sized tomato (finely chopped)
2 green chillies
1/2 tspn mustard seeds
1 tspn cummin seeds
1 sprig of curry leaves
1 tspn chilli powder
1/4 tspn turmeric powder
Salt to taste.
- After cleaning the cluster beans, make it into 2-3 pieces each.
- Heat oil in a pan. Add the mustard seeds to splutter. Then add the cummin seeds, curry leaves, onions and green chillies.
- Sauté until the onions become translucent. Now add the tomatoes and sauté until it becomes mushy.
- Now add the cluster beans, chilli powder, turmeric powder, salt and 1/4 cup water.
- Cook in high flame for 5-7 minutes with closed lid.
- Stir and then cook in low flame for another 7-8 minutes. Stir occasionally.
- Remove the lid and stir until it becomes dry. Switch off the stove
- Serve hot with steamed rice, sambar and buttermilk