Hariyali vegetable curry 

This simple vegetable curry will be a breather to the regular curries you make. I have used cluster beans, a hardy vegetable to give the dish volume and capsicum which compliments the dish with its flavour. 

Gawar/ cluster beans – 250 grams
Capsicum – 2 large
Tomatoes- 2 medium chopped into large pieces

To grind
Onions – two large
Coconut- two tablespoons
Corriander leaves with stalk – cup full
Mint leaves – 10-15 large
Green chillies – 4
Jeera/cumin – one teaspoon
Coriander seeds – two teaspoons
Turmeric powder – 1/2 teaspoons
Peppercorns – 8
Garlic – 8 cloves
Ground nuts -20
Salt to taste

For tempering
Mustard oil – as required
Mustard seeds – one teaspoon
Red chilly – 1

Cut cluster beans into an inch and a half size and match the capsicum to the same length. Grind all the masala ingredients together . When done take it out and in a pot fry the masala for three minutes in oil.

When fried add two cups of water to form a gravy and let it boil. As soon as the oil floats on the top add the tomatoes and the cut vegetables. Cover with a lid and turn off the gas. Leave it standing for fifteen minutes while the vegetables cook in its own heat.

Now temper the dish. In a pan add mustard oil and when hot add the red chilly and the mustard seeds. When the mustard seeds crackle add this to the dish. It is now ready to serve