Achinga Theeyal

Ingredient

• 300 grams string beans (chawli/achinga), cut into 1 inch pieces
• 2 tablespoons coconut oil
• 10-12 curry leaves
• 1 cup scraped fresh coconut
• ¼ cup madras onions, peeled
• 3-4 dried red chillies
• 1 teaspoon fennel (saunf) powder
• 1 teaspoon red chilli powder
• 1 teaspoon coriander powder
• Gravy
• 2-3 tablespoons coconut oil
• 1 teaspoon mustard seeds
• 1 tablespoon finely chopped ginger
• 2-3 green chillies, finely chopped
• 12-15 curry leaves
• 2 large onions, sliced
• Salt to taste
• ½ cup tamarind water

Method

1. Heat coconut oil in a non-stick pan, add curry leaves and mix well. 
2. Add coconut, mix and sauté for 1 minute. Add madras onions and dried red chillies, mix and saute stirring continuously till the coconut turns golden brown. 
3. Add fennel powder, red chilli powder and coriander powder and mix well. Take the pan off the heat and allow the mixture to cool slightly.
4. Transfer the cooled mixture into a mixer jar, add 1 cup water and grind to a fine paste. 
5. To make the gravy, heat coconut oil in a wide pan, add mustard seeds and let them splutter. 
6. Add ginger and green chillies, mix and sauté for 30 seconds. Add curry leaves and mix well. Add onions, mix and cook till translucent. 
7. Add long beans, mix well and saute for 1-2 minutes. 
8. Add salt, mix and add the ground paste. Rinse the mixer jar with 1½ cups water, pour into the pan, mix well and cook for 1-2 minutes.
9. Add tamarind water, mix, cover and cook for 10-12 minutes or till the beans are cooked. 
10. Transfer into a serving bowl and serve hot.