Peanuts are an integral part of many of the dishes of the Maharashtra Region. This cluster bean peanut curry is from the Maharashtra region as well and ofcourse features peanuts. This curry goes very well with Roti, Naan etc. It can also be served as a side dish with Dal Rice, Sambar Rice etc.
Cluster Beans (Kothavarangai / Gawar) – 250 Gms
Oil – 2 tbsp
Mustard Seeds – 1 tsp
Cumin Seeds – ½ tsp
Onion – 1 (finely chopped)
Crushed Garlic Pods – 4
Curry Leaves – from 1 twig
Tomato (medium sized) – 2 (finely chopped)
Coriander Seed Powder – 1 ½ tbsp
Red Chilli Powder – 1 tsp
Garam Masala – ½ tsp
Turmeric Powder – 1 pinch
Salt – to suit taste
Roasted and coarsely crushed Peanut – 3 tbsp
Gur (Jaggery) – 1 tsp
Coriander Seeds – 2 tbsp
Snip off the tip and bottom of the Cluster Beans and discard. Wash and clean the Cluster Beans. Cut them into 1 to 1 ½ inch long pieces.
Take the chopped pieces in a vessel. Add ¼ tsp of Salt and 2 to 3 tbsp of Water. Cook them in a pressure cooker for 1 to 2 whistles till the Cluster Beans are cooked well. (Do not overcook them.)
Heat the Oil in a pan. Add Mustard Seeds and Cumin Seeds and allow them to crackle. Add the chopped Onion, Curry Leaves and crushed Garlic. Stir fry them till the Onion becomes translucent.
Add Tomatoes and cook for a couple of minutes.
Add Red Chilli Powder, Coriander Seed Powder, Garam Masala, Salt and Turmeric Powder.
Cook for 5 to 6 minutes in low to medium flame till the Tomatoes become soft. Add ¼ cup of water.
Add the boiled Cluster Beans. Cook for 3 to 4 minutes till the Masala combines with the Cluster Beans well.
Add the coarse Peanut powder and Jaggery. Mix well. Cook for another minute.
Add the Coriander Leaves, mix well.
Transfer to a serving bowl.