|French beans||250 Gram|
|Onions||2 , finely grated|
|Garlic||3 Clove (15 gm), crushed|
|Coconut||1⁄2 , grated|
|Dry ginger powder||2 Teaspoon|
|Cumin coriander powder||2 Tablespoon|
|Chili powder||1 Tablespoon|
|Turmeric powder||1 Teaspoon|
|Cashewnuts/Shelled peanuts||100 Gram, chopped|
|Tomatoes||2 , chopped|
|Cucumber||2 , chopped|
|Lemon||1 , juiced|
Add one cup warm water to grated coconut and extract milk.
Peel potatoes and carrots and cut into big pieces.
Remove stems from beans and cut into one inch long pieces.
Cook the vegetables in salted boiling water.
Add 1/2 cup water to tomatoes and cook for 15 minutes.
Liquidise and pass through a sieve.
Heal oil in a pan and fry onion.
Let fry for five minutes; add garlic paste.
Blend remaining spices with 1/2 cup water and add to the onion mixture.
Cook for further 2 minutes and add tomato pulp.
Cook till ghee comes on top.
Add cooked vegetables and nuts.
Blend cornflour with coconut milk and add it to the gravy.
Just before serving warm up curry; add sugar and cucumber.
Remove from heat after two minutes.
Add lemon juice.