Achinga Payar Theeyal / Long Beans Cooked in a Roasted Coconut Gravy

Ingredients:

250 gm long beans / achinga payar, cut into 1 inch pieces

8-10 shallots, sliced

gooseberry sized tamarind

1/2 cup grated coconut

5-6 pepper corns

1/4 tsp + 1/4 tsp turmeric powder

1 tsp kashmiri chilli powder

1/4 tsp red chilli powder

1 tsp coriander powder

2 sprig curry leaves

2 green chillies, slit

salt to taste

1 tsp jaggery

1/4 tsp asafoetida powder

1 tsp mustard seeds

1/4 tsp fenugreek seeds

2 dry red chillies

2 tbsp coconut oil

Preparation:

1. Soak tamarind in 1/4-1/2 cup of water, extract its juice and keep it aside.
2. In a pan, add grated coconut and fry until golden brown.
3. Reduce the flame to low and add few curry leaves, pepper corns, 1/4 tsp turmeric powder, kashmiri chilli powder, red chilli powder and coriander powder and fry for another 2 minutes. Do not burn the masala.
4. Switch off the flame and grind to a fine powder or paste without adding water.
5. Heat 1 tbsp coconut oil in a pan / clay pot and add long beans pieces, shallots and green chillies and saute for 2 minutes.
6. Then add tamarind extract, 1/2 cup water, 1/4 tsp turmeric powder and salt and let it boil and cook till done.
7. Once cooked, add ground coconut paste and enough water and mix well and boil for few more minutes until the gravy thickens.
8. Add jaggery and asafoetida powder and mix well. Adjust the salt and switch off the flame.
9. Heat 1 tbsp coconut oil in a pan and splutter mustard seeds. Add fenugreek seeds, curry leaves and dry red chillies.
10. Pour this seasoning over the theeyal and mix well. Serve hot with rice...

Recipe Source: sushcookss (Instagram)