(Cluster Bean with Fried Dumpling Curry)
Cluster beans – 200 gms.
Horsebean Lentil / Split black lentil – 1 cup
Green chillies – 4 nos.
Asafoetida – pinch
Oil – 3 tblsp.
Oil – for frying
Coriander Powder – 1 tsp.
Cumin Powder – 1 tsp.
Raw mango powder – 1 tsp.
Turmeric powder – ½ tsp.
Salt – to taste
Sugar – ¼ tsp. (optional)
Coriander leaves (for garnish) – 1 tblsp.
(For making Varis)
Soak the horsebean lentil in water overnight, approximately 10 – 12 hrs. Grind the lentil in a mixer with the water to make a thick batter. Add some salt, stir well and keep aside.
In a kadai, heat the oil for frying. Take some batter with the hand and pour it directly in the kadai. It should be round in shape. Let the vadi fry in oil until it is golden brown in color.
Remove the vadis, drain off the excess oil and keep aside.
(For making the vegetable)
Wash the cluster beans and cut them into 1” pieces.
In a kadai, heat oil. Add chopped green chillies and asafoetida. Let it temper.
When the green chillies start popping, add the cut cluster beans. Add some water; the water should be just enough to cover the cluster beans. Add salt and turmeric powder.
Bring the above mixture to a boil. When it starts boiling, put the heat on a low flame till the cluster beans are cooked.
When the cluster beans are tender, add the fried vadis and the remaining spices. Mix gently (the vadis have to remain intact and not broken). Cook for a few minutes. The consistency of the vegetable should be very thin (almost watery).
Garnish with finely chopped coriander leaves and serve hot.