Kothavarangai Poriyal - Tamil Nadu

• Asafoetida (hing)

  1 g

• Cluster beans (gavar)

  finely chopped

  250 g

• Curry leaves

  10 pc

• Dried red chilli

  2 pc

• Freshly grated coconut

  40 g

• Mustard seeds

  4 g

• Oil

  15 ml

• Salt

  to taste

• Turmeric powder

  2 g

• Urad dal

  5 g

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Method

1. 1Finely chop the cluster beans, trimming the ends.
2. 2Heat oil and splutter mustard seeds, urad dal and dried red chilli.
3. 3Add asafoetida and curry leaves.
4. 4Add the beans, turmeric and salt, and toss to coat.
5. 5Sprinkle water, cover and cook 10-12 minutes until tender.
6. 6Add grated coconut and toss uncovered 2 minutes until dry.
7. 7Serve hot with rice.