Wednesday, June 6, 2012

Beans Coconut Milk Curry

Tender French beans 9-10( remove strings & cut 1” long)
Tomatoes 3(medium Chopped)
Onion 1 (Finely chopped)
Coconut - ½ cup
Chilli powder - 2 tsp
Salt as per taste
 Turmeric 1/2 tsp
Oil - 1 tbsp

Fry in 1 tsp oil & grind to a paste:
Dhaniya - 2 tsp
Saunf - ¼ tsp
Cinnamon - ½”
Cloves - 3
Onion - 1

Add ½ cup of warm water to coconut & extract first milk.
Then add another ½ cup & take second milk.
In a pressure pan, heat oil & fry onions.
When they turn glossy, add tomatoes & chilli powder & continue to fry.
When the mass turns pulpy, add beans, ground paste, second coconut milk & salt.
Cover the cooker, keep the weight & cook for 2 whistles so that beans will become soft.
Cool, open & add first milk.
Simmer & remove garnish with coriander leaves.
Serve Beans Coconut Milk Curry with rice or rotis.

Store bought coconut milk can be used for this recipe, however home made coconut milk tastes better in my opinion.


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