Cluster Beans Tomato Curry

Ingredients:

Cluster Beans 2 Cups (chopped)
Tomato 2 Large
Green Chile 1
Ginger Garlic Paste 1/4 tsp
Coriander Powder 1 tsp
Cumin Powder 1/4 tsp
Red Chili Powder 1/4 tsp
Cilantro few Sprigs
Salt to Taste

Talimpu: 

Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Curry Leaves 5
Oil 2 tsps

Method of preparation:

Wash, remove little bit of both ends and chop cluster beans into about inch long pieces.
Bring to boil around 2 cups of water, add chopped cluster beans.
Boil till cluster beans are just cooked but still holding its shape.
Strain and keep aside.
Alternatively, steam the cluster beans till just soft.

Wash and finely chop the tomato.
Remove stem, wash and finely chop the green chili.
Wash and finely chop the cilantro.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add ginger garlic paste, green chiles and salt.
Fry for a minute, add finely chopped tomato.
Cook till tomato is soft and mushy, stir in coriander powder, cumin powder and red chili powder.
Fry for a minute, stir in boiled cluster beans and around half a cup of water.
Cook covered on low flame till cluster beans are cooked and they absorb all the flavors.
Uncover, stir in cilantro and remove from heat.
Serve cluster beans tomato curry with steamed rice or with roti.

Notes: Make sure cluster beans are cooked well.

Suggestions: If cluster beans are not cooked well, put it back on heat and cook covered on low flame with few tablespoons of water.