This Potato Custer Bean Curry is made in the Maharashtrian style. It is another simple recipe – easy to make and good in taste. It is also a good side dish to go with Rice, Roti etc.
Cluster Beans – 2oo Gms
Medium sized Potatoes – 2
Tomato (finely chopped) – 2
Oil – 2 tbsp
Cumin Seeds – 1 tsp
Ginger – ½ inch long piece
Garlic Pods – 3
Green Chilli – 2
Goda Masala – 1 tsp
Coriander Seed Powder – 1 tsp
Turmeric Powder – 1 tsp
Roasted crushed Peanuts – 3 tbsp
Jaggery – 1 tsp
Garam Masala – ½ tsp
Finely Chopped Coriander Leaves – 2 tbsp
Salt – to suit taste
Wash and dry the Cluster Beans. Snip off the tip and crown of these Beans and discard. Cut the Beans into 1 ½ to 3 inch long pieces. Steam them or pressure cook them till the vegetable is cooked well. Do not cook them too soft. Keep aside.
Peel the Potatoes. Cut them into lengthy pieces. Soak them in water. Crush the Ginger, Garlic and Green Chilli together. Drain the Potatoes.
Heat the Oil in pan. Add Cumin Seeds and the crushed Ginger Garlic Green Chilli. Stir them for 40 to 40 seconds in low flame.
Add Potatoes, Tomatoes, Turmeric Powder and Salt. Cook for 6 to 8 minutes.
Add the boiled Cluster Beans, Goda Masala and Coriander Seed Powder. Mix well. Cover the pan with a lid. Simmer for 4 to 5 minutes in low to medium flame.
Add the Jaggery and Crushed Peanuts. Cook for a minute.
Add Coriander leaves. Mix well and transfer to a serving bowl.
Serve hot with Rice, Roti etc