Green gravy is good combination for all types of beans like French beans, cluster beans etc. Certain Dals/pulses combined with leafy vegetables tastes good with this gravy…..rather odd….but definitely must try. It is a blend of peanut, green chilli and coriander. Stay tune for Green gravy – 2, a entirely different gravy which i will be sharing in next post.
- Peanut – ½ cup
- Green chilli – 3 to 4
- Coriander seeds – 2 tsp
- Cumin/jeera – 1 tsp
- Garlic – 4 to 6 cloves
- Coriander leaves – ½ cup
- Roast peanut at low flame. Let it cool
- With little oil roast green chilli and garlic.
- Also dry roast coriander and cumin/jeera.
- Let all the roasted ingredients come to room temperature.
- Roughly chop coriander leaves.
- Combine all the ingredients and grind into a coarser paste.
- Heat 2 tbsp of oil in a kadhai. Add the paste. Add ½ tsp of salt. Cook on low flame.
- Stir continuously, as the main peanut, tends to stick at the bottom. Best is using non stick kadhai.
- Once the paste starts leaving oil, add just turmeric powder or at the most ½ tsp Garam masala.
- Add the vegetable of your choice and add water according to the consistency required.
- Add salt and let it cook at low flame. Cook the vegetable before adding to the gravy to avoid over cooking of the gravy.