Karamani : 1/4 kg, chopped very fine
Grated coconut : 1 handful
Red chillies : 4
Mustard seeds : 1/4 tsp
Urad dal : 1/4 tsp
Asafoetida (Hing/Perungayam) : a pinch
Turmeric powder : 1/4 tsp
Coconut oil : 2 tsp
Vegetable oil : 1 tsp
Salt to taste
- Heat 1 tsp vegetable oil in a pan and splutter mustard seeds, urad dal and red chillies.
- Add turmeric powder and asafoetida and stir once.
- Add karamani and toss a couple of times, add salt and water just enough to cover and beans and cook under cover till all the water is absorbed.
- Stir well and add coconut oil and grated coconut and mix well. Done!
Note : If you do not like the taste of coconut oil u can avoid it.