Beans Curry is a delicious coconut based dal curry in konkani households. This is a curry that is made on a NO ONION NO GARLIC day in konkani households Or in any day we would like to have a comforting food.
This dali ambat can be prepared with many type of vegetables like Gobi(cauliflower), MaskaSaang(Drumstick), Potato, Tendli (ivy gourd), Brinjal(Eggplant), Seeme badane( chayote squash), Phagla(Indian gourd/Kantola), Lauki(Gardudde/bottle gourd), Gosale(Ridge gourd). This comforting dali ambat can be paired and eaten with Hot Steamed Rice or Chapatis/Rotis. Tastes divine and aroma of hing from this curry will make you hungry while making this curry. So better to keep the rice/roti ready before making the curry😉
Growing beans of many varieties in summer and late summer gives us the opportunity to have fresh beans from our backyard garden to prepare tender beans upkari, dali ambat, beans pulao, beans sukke or even just sauteed beans or fried rice!
Here is a detailed video & written recipe of tender beans curry that is freshly picked from our backyard garden:
Beans Ambat | Tender Beans Curry
Ingredients
- Tender Beans- 1 cup
- Potato- 1 diced in cubes
- Tomato- diced in cubes
- Toor Dal- ½ Cup
- Fresh Coconut- ¾ cup
- Dry red chillies- 4 to 5
- Turmeric powder- ½ tsp
- Tamarind- small
Seasoning:
- Coconut Oil- 1 TBSP
- Mustard Seeds= ½ tsp
- small hing
- few curry leaves
Instructions
Pre Preparation:
1. Wash fresh tender beans. Remove the ends and cut them into small finger sizes.
2. Wash and cube potato and tomatoes and keep aside.
3. Soak Toor dal to cook faster.
To Prepare The Curry:
1. Cook beans and Tomato cubes in a vessel with enough water.
2. Cook soaked Toor dal with salt and potatoes with enough water in a cooker.
3. Grate fresh coconut and grind it with dry red chilies, tamarind, and a pinch of turmeric.
4. Now mix cooked dal and coconut curry paste with cooked beans and bring to a boil.
5. Close and cook until we get a smooth curry.
6. Then take a small seasoning pan and add coconut oil. When it's hot add mustard seeds. small piece of hing and a few curry leaves.
7. Add the tadka to the curry and close and keep for 5 minutes.
SERVE HOT WITH STEAMED RICE OR CHAPATI/ROTI.
Notes
- Soaking of dal helps to cook dal faster and helps in digestion.
- Any variety of beans can be used to make this curry OR other vegetables like Gobi(cauliflower), MaskaSaang(Drumstick), Potato, Tendli (ivy gourd), Brinjal(Eggplant), Seeme badane( chayote squash), Phagla(Indian gourd/Kantola), Lauki(Gardudde/bottle gourd), Gosale(Ridge gourd) can be used to make this dali ambat /dal curry.
Nutrition Information
Yield
10Serving Size
1Amount Per Serving Calories 134Total Fat 4gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 1gCholesterol 2mgSodium 149mgCarbohydrates 22gFiber 4gSugar 9gProtein 4g
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