Tuesday, June 30, 2009

Beans Paatal

1 lb Long Beans1 tsp JeeraOil
1 large Tomato3-4 Curry LeavesSalt
1 pinch Hing
1 pinch Turmeric
1 tbsp Sambar Powder
Fresh Dhania

Cut the beans into 1-inch long pieces.
In a Kadhai, add 2-3 tsp oil and when hot, add the Jeera and let it splutter until dark.
Add Hing, Turmeric and the Kadhi Patta.
Add the beans and cook it on a medium flame occassionally stirring until half cooked.
Chop the tomatoes into 1 inch pieces and add them to the beans.
Add Salt and Sambar Podi.
Mix and cook for a minute and then add 2 cups of water.
Cover and cook on medium heat for another 10 minutes.
Season with Dhania and serve.

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