पावट्याची उसळ | Pavtyachi Ussal | Sanjeev Kapoor Khazana | Sanjeev Kapoor Khazana | TedhiKheer

A Konkani curry with coconuts, broad beans seeds and a blend of spices. Pair it with steamed rice for a comforting meal!

PAVTYACHI USAL

Ingredients

1½ cups broad beans (pavta) seeds
4 tbsps oil
2 medium onions, sliced
Salt to taste
1 inch ginger, roughly chopped
12-15 garlic cloves
5 green chillies, stemmed
1/3 cup scraped fresh coconut
1 tsp mustard seeds
1 tsp cumin seeds
1 sprig of curry leaves
1¼ tsps red chilli powder
½ tsp turmeric powder
3 tsps malvani masala
5-6 kokum petals
3 tbsps chopped fresh coriander leaves + for garnish
Steamed rice to serve

Method

1. Heat 2 tbsps oil in a pan. Add onions, salt, ginger, garlic, green chillies, coconut and sauté till the onions and coconut turn golden brown in colour.
2. Allow the mixture to cool down and transfer in a blender jar. Add ¼ up water and grind to a fine paste.
3. Heat remaining oil in the pan. Add mustard seeds and once they start to splutter, add cumin seeds, curry leaves and ground paste. Sauté on medium heat for 2-3 minutes or till the oil separates.
4. Add beans, ½ cup water and mix well.
5. Add red chilli powder, turmeric powder, malvani masala and mix well.
6. Add 2½ cups water, kokum petals and mix well. Cover and cook for 10-12 minutes.
7. Adjust the salt, add coriander and mix well.
8. Transfer in a serving bowl, sprinkle coriander leaves on top and serve hot with steamed rice.

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