Tuesday, 25 December 2012

masalaed beans curry for the margali winter

Sitting lazily,gossiping and peeling the beans of the season can be a wonderful time of togetherness, for those who do not have the betel pan chewing habit of romancing.

This is the season of this variety of beans, that floods the market, and each home has its own way of preparing them .

We had them peeled and soaked over night to decap them, the next morning

We had the spicy gravy type of the curry made,with all the masala powders blended together, and made in the traditional pot,it goes great with rice,with no left overs for the evening or the next day .

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