150gmtender clove beans(Ipomoea Muricata, Nithya Vazhuthana in Malayalam)
5gmdry hot red chilies
5gmblack gram lentils(urad dal)
15gmhot green chilies
Set a wok or pan on high heat. Pour in half of the coconut oil.
Tip in the black gram lentils, the coriander seeds and the dry chilies.
Stir well and roast for a minute. Switch off the heat.
Put the grated coconut into your food processor. Tip in the roasted ingredients along with the tamarind. Pour in half of the water and grind to a fine paste.
Chop the potatoes and the onions roughly to pieces and set aside.
Slit each green chili lenghtwise and put aside.
Chop the ginger to superfine pieces and set aside.
Slit the clove beans lengthwise one by one and drop them in a pan of water. This will help get rid of the excess sap/milk from the vegetable. Drain, rinse and keep aside.
Set a cast-iron (for best taste) wok on high heat. Pour in the remaining coconut oil.
Tip in the mustard seeds. As soon as the mustard seeds are about to finish crackling, throw in the fenugreek seeds and stir once.
Quickly tip in the chopped potatoes, the onions, the green chilies and the ginger. Stir for a minute.
Now chuck in the clove beans, the salt, the ground paste and the turmeric powder. Pour in the remaining water.
As soon as the curry comes to a boil, turn down the heat and cover partially with a lid. Let it cook for 25 minutes. Take care to stir the curry occasionally so that it does not stick to the base or burn.
Switch off the heat. Your delicious, fragrant clove beans saglea is now ready to serve. Serve with hot rice or with chappatis or with freshly baked bread. Enjoy!