Chawli beans usal | No. of Portions | 100 | ||
| | | |||
| Ingredients | QTY | Unit |
| |
| Chawli beans | 5 | Kg |
| |
| Mustard seeds | 100 | Gms |
| |
| Curry leaves | 1 | Bch |
| |
| Hing (safoetida) | 75 | Gms |
| |
| Onion | 3 | Kg |
| |
| Green chilli | 100 | gms |
| |
| Tomato | 2 | Kg |
| |
| Goda masala see masale bhaat | 400 | Gms |
| |
| Tamarind | 300 | Gms |
| |
| Jaggery | 500 | Gms |
| |
| Green coriander | 1 | Bch |
| |
| Salt | To taste | |
| |
| Oil | 500 | Ml |
| |
Prepreps
1. Clean, wash and soak chawli beans overnight.
2. Chop onions, green chillies.
3. Chop tomatoes.
4. Clean curry leaves.
5. Cut, melt and strain jaggery. Keep aside.
6. Extract tamarind pulp.
7. Clean and chop coriander.
Method
1. Boil the chawli beans with salt.
2. Heat oil add mustard seeds when they crackle, add green chillies, add curry leaves and hing.
3. Add to the above tempering the onions and sauté till light brown.
4. Add tomatoes and then the goda masala, little water and cook till it forms a thick gravy.
5. Add chawli beans and allow to simmer till all is mixed well.
6. Mix in the tamarind pulp and the jaggery.
7. Add salt.
8. Garnish with coriander leaves.
Standard: Brown in colour with red flecks of tomatoes and green coriander. Good aroma and flavor of spices. Sweet and sour in taste. Medium thick consistency and garnished with coriander leaves.
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