Kothavarangai Curry

How to Prepare

1. Heat 5 tablespoons of oil in a large kadai or wok over medium heat.
2. Add 2 teaspoons of mustard seeds and wait until they splutter.
3. Add 2 teaspoons of urad dal and 2 teaspoons of chana dal, and sauté until golden brown.
4. Add 10-12 curry leaves and 5 dried red chilies, and sauté for a few seconds.
5. Add the chopped cluster beans (kothavarangai) and mix well.
6. Add 1 teaspoon of turmeric powder and salt to taste, and stir to coat the beans evenly.
7. Cover and cook on low heat for 10-12 minutes, stirring occasionally, until the beans are tender.
8. Add the grated coconut (1.5 cups) and mix well to combine.
9. Cook for another 2-3 minutes, stirring continuously, until the coconut is slightly roasted.
10. Remove from heat and serve hot with rice or roti.