Ingredients
| Ingredient | Quantity |
|---|---|
| Gawar Phali (Cluster Beans) | 250 grams (snapped to bite size) |
| Coconut Oil | 1 teaspoon |
| Mustard Seeds | 1/4 teaspoon |
| Curry Leaves | 2 sprigs |
| Dry Red Chillies | 2 + 3 (total 5) |
| Fresh Coconut | 1/4 cup |
| Sesame Seeds (Til Seeds) | 2 tablespoons |
| Garlic | 4 cloves (peeled) |
| Tamarind | 10 grams |
| Jaggery | 1 tablespoon |
| Salt | To taste |
Instructions
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Prepare the Gawar Phali: Begin by steaming the gawar phali (cluster beans) in a vegetable steamer or a pressure cooker with 1 tablespoon of water. Cook for two whistles, then turn off the heat and release the pressure immediately to keep the beans vibrant and green.
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Make the Spice Paste: In a blender, combine the fresh coconut, sesame seeds, garlic, dry red chillies, tamarind, jaggery, and salt. Blend these ingredients into a coarse paste without adding any water.
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Cook the Palya: Heat the coconut oil in a kadai (wok) over medium heat. Add the mustard seeds and allow them to crackle. Next, toss in the curry leaves and the initial two dry red chillies, sautéing until they become crisp.
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Combine Ingredients: Add the ground coconut mixture to the kadai, followed by the steamed gawar phali. Stir everything together until well combined. Adjust the salt to your taste.
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Serve: Once the palya is thoroughly mixed and heated through, turn off the heat. Serve this flavorful Gorikayi Palya alongside Thandu Keerai Sambar, steamed rice, and Elai Vadam for a delightful meal.
Enjoy this Karnataka-style dish that celebrates the unique flavor of cluster beans, bringing warmth and vibrancy to your dining table!