Life is getting too busy with the two princesses day by day. The elder one can't lift her head from the extended study pressure and the lil one is totally depended on me which makes me dance around her most of the time. To be honest, life has taken a different turn which is sweeter than anything. The two bundles of joy keep away the glumness from the home and give us the strength to move on with a fighting spirit. This year has shown us lot of ups and downs in our life. Here is hoping the new year will begin on a sweeter note.
Let me wish you all Happy Dipabali and move on the recipe.. May the festive season brings you happiness and prosperity.
Shim or Runner Beans - 100 gm (Preferably the baby ones)
Coriander leaves- 100 gm
Garlic Cloves - 5- 6 (Optional)
Green Chilli - 1 -2
Oil - 2 tspn
Salt & Sugar - As per taste
Kalonji/ nigella seeds - 1/4 tspn
Ghee - a pinch
1. Grind the Shim/ Runner beans along with the green chilli and garlic into fine paste. If it needs water then please add.
2. Grind the coriander leaves separately into a fine paste.
3. Heat Oil in a Kadai or pan and add the Nigella seeds. Add the Shim Paste or the Runner Beans paste and keep on sauteing until it gets almost cooked. Add the Coriander leaves paste and salt and sugar and cook till it turns into a dough and comes out easily from the pan. add a pinch of ghee and serve with hot rice.
1. I have learnt this dish from my cook. What she has told that the quantity of the Shim/ runner beans and the Coriander leaves should be same. and it should be slow cooked and after getting totally dry the taste enhances.
2. Another thing she has told that choosing the right age Shim or Runner Beans are very important. As much baby beans we cook, the taste comes out better.