It is one of the abundantly available vegetable in South India since it is very easy to grow and the plant does not need too much care.The harvest also will be in plenty as the name suggests it will be grow in clusters.A single plant itself will yield a lot of beans.Though it is abundant it will not find a place in the menu of many households.There may be many reasons for that.whatever it may be I know that it tickles the taste buds of many if properly cooked.My husbands loves this gravy. This recipe is dedicated to those fans of cluster beans.
Kothavarangai -1/4 kg
Small onion minced -10
Tomato -small 1
Thoor dhal-3 table spoons
Sambar powder-1 table spoon
Tamarind -half the quantity used for sambar
Cut the vegetable as shown in the snap.Cook the thoor dhal in a small cooker.In a pan season the pachadi with a teaspoon of mustard seeds and cumin seeds and little curry leaf.Saute the minced onion and tomato.Now add the kothavarangai and saute in medium fire for 3 to 5 minute. This will remove the little bitter taste the veg has. Now transfer this into the cooker with thoor dhal .Add the sambar powder,turmeric powder,salt and tamarind.The curry should now look as if all the vegetables are inside the dhal.If not add little water. Adding tamarind now will help the vegetable not to be over cooked.Close the cooker and cook for 2 whistles or for 6 minutes in medium fire.Garnish with coriander leaves while serving.