1 Cup deskinned hyacinth beans
1 table spoon red chilli powder
½ table spoon coriander powder
1 medium size onion sliced
½ table spoon mustard seeds
2 table spoon oil
Salt to taste
MASALA TO GRIND
2 medium size onion chopped
1 big size tomato
10-12 garlic cloves
1” ginger piece
2-3 sprig fresh coriander leaves
½ cup grated coconut
1. Grind all the ingredients for masala to a smooth paste with little water and keep aside.
2. Heat oil in a kadai, when it is hot add mustard seeds, when they start to splutter, add onion, fry the onion until it becomes translucent. Now add deskinned hyacinth beans, fry for few minutes. now add chilli powder, coriander powder and salt, fry for some more minutes.
3. Add ground masala, fry the masala for 5-8 minutes, until oil comes out. Now add 2-3 cups water cook covered in a medium flame until the beans turns to soft.
4. serve it with a chapathi or dosa or idli steamed rice