Guar (cluster) beans chutney (goru chikkudu pachadi)

Ingredients

• 2 or 3 cups of cluster beans, cut into small pieces with strings removed
• 1 tea spoon desiccated Coconut Powder
• ½ tea spoon Turmeric Powder
• ½ tea spoon dry red Chili Powder (adjust according to taste)
• 1 tea spoon Oil
• Some Curry Leaves
• ½ tea spoon Mustard Seeds
• ¼ tea spoon Cumin Seeds
• ¼ tsp Bengal Gram (Pachi Senagapappu, Chana Dal)
• ¼ tsp Black Gram (Minappappu, Urad Dal)
• 1 or 2 dry red Chilis
• Salt

1) For curry:

• 2 or 3 tea spoon red Chili Powder
• ½ tea spoon Asafetida (Inguva)
• ½ tea spoon Tamarind Pulp

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Preparation

• Pressure-cook the chopped beans until done.
• Heat oil in a pan and add mustard seeds. When they splutter, add cumin seeds + Bengal Gram + Black Gram + red chili + curry leaves and fry for some time until the dals turn golden brown in color.
• Add the beans to the pan and fry well. After 5 minutes, add turmeric powder + chili powder and stir well.
• After 10 min add coconut pText Colorowder and stir well until it turns brown.
  
• Then add salt to taste and keep the pan in low heat for little more time with lid on. This will remove the little raw taste of the beans that exists even after boiling them.
• Switch off the stove and keep the pan without any lid. After 5 min the curry is ready to eat with a bowl of rice.
• 1) For curry:
  Add all these to the curry and grind into a fine paste by adding little water.

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