Cluster beans stir fry prepared with coriander leaves, mint, ginger and green chillies, a tasty accompaniment for rice, gravy.
I prepare kothavarangai poriyal, kothavarangai paruppu usili, kothavarangai sambar. Always look for some different recipes to try. When my Chithi told this recipe (she saw in a cookery shot in TV), I was excited to know a new recipe using cluster beans. Tried as soon as I came here to Singapore. It turned out good and was a welcome change. I love stir fry without coconut and loved this too. Just that cluster beans take a lot of time to cook.
I make a simple beans mezhukkupuratti, this one was a little more ingredients but I knew I would love this as it’s very similar.
Step by step pictures:
- Grind coriander leaves, ginger, green chilli, salt into a paste, using little water if needed.
- Take clean cluster beans, cut into 1 inch piece. Add the ground paste and mix well. Set aside for 20 mins.
- Heat a kadai, temper with mustard, curry leaves. Add cluster beans and cook for 4 mins.
- Sprinkle little water and cook covered for 10 more minutes, or until done. Add more coconut oil if needed. Once the cluster beans is done switch off the flame.