This is one of the simple recipes of konkani's. You can replace beans with any kind other of beans or vegetables. It's quick to put together (especially if your vegetables are cut). If you do not want to cut it smaller, you can cut it bigger and cook it in pressure cooker for a whistle (in upper container). But when you cook it on the stove top, it gives a very different taste. You can add potatoes with it, which is usually what my mom does. Today I did without potatoes, since I had potatoes in the curry. Here is a run down on the recipe.
Tender beans - 2 to 3 cups - Finely chopped
Oil - 1 tsp.
Mustard seeds - 1 tsp.
Cumin/ Jeera seeds - 1 tsp.
Chana Daal - 1 tsp.
Urad Daal - 2 tsp.
Asefoetida/ Hing - 1/2 tsp.
Green chili - 2 - finely chopped
Curry / Kadipatta leaves - 1 spring
Grated coconut - 1 tbsp.
Jaggery - 1/2 tsp. (optional)
Salt to taste
Water - 1 tbsp.
Method of Preparation:
~ Heat oil in a kadai, and add mustard seeds. Once it crackles, add chana daal, urad daal and jeera seeds.
~ After frying for few seconds add hing, green chilies and kadipatta.
~ Now add the chopped beans. Fry for few minutes and then add water, cover and cook for about 7 to 10 minutes.
~ Remove the cover and mix throughly, check to make sure it's almost cooked. Now add salt, grated coconut and jaggery (if using).
~ Mix it all up and serve it with rice and daali thoy!