Simple Cluster Beans/ Guvar/ GoruChikudu fry with podi

So as days fly by and me doing nothing but reading and more reading....ya I got back into my mode of reading and when I get into that mode, I don't do anything much!....just the day to day stuff and nothing else...I don't even find time to come online or even FB!!......

And then I fall sick! A bad attack of summer cold..sniff sniff....and achchooo! looks like everyone in the house is sick with a mild form of it.....and what better time to lie on the bed and do nothing!....

Well I cant just do nothing...I have so much stuff to do....last week I couldn't perform my Varalakshmi puja...so this week Friday, I will be doing it...so have to get shopping and cleaning for the coming Friday!

Here is a simple and easy recipe for such days (the only difficult part in this is the chopping or what do you say....plucking the cluster beans into pieces by hand....you can surely use the knife, if that suits better for you! )....a simple Cluster beans fry with podi.

Here I used Kandi Podi, which I always have handy and just recently made a fresh new batch when my Mom was here....but you are welcome to use any pappula podi or even gun powder or idli podi for this dish. What the podi does is, as a new and flavorful spice taste to the curry. You can use it for any fry you make, like even bendi or eggplant or any other kind of beans too.

Don't use too much, so that it doesn't overpower the dish, just use it mildly.

Ingredients:

1 pound of cluster beans, guvar, goru Chikudu, washed and broken into 1/2 inch pieces.

1 small onion chopped

1/4 tsp mustard seeds

1/4 tsp jeera or cumin seeds

1/4 tsp urad dal

2 dry red chilies. broken

few curry leaves

1/2 tbsp ginger garlic paste

pinch of turmeric

1/2 tsp - 1 tsp chili powder (suit your taste)

1 tbsp kandi podi (more or less)

Salt to taste

1 tbsp of oil

Chopped coriander leaves for garnish

Method:

Heat oil in a pan and add the tempering ingredients. When the urad dal browns, add the red chili and curry leaves.

Add chopped onions and when they turn translucent, add the ginger garlic paste and saute a little.

Add the goru chikudu pieces along with some salt, cover and let cook until the beans are tender.

Add the red chili powder, turmeric along with kandi podi and mix well.

Saute for couple of minutes more till the beans are fully cooked. Garnish with chopped coriander leaves.

Serve along with rice or chapatis.

Enjoy!!!

Tip: If you notice the beans are burning or sticking to the bottom or the pan, add a few drops of water and mix well. This will not let them burn and also cook faster.