The abundance of mustard in this dishes gives it a spicy flavor that’s just wonderful. Especially when combined with rasam and rice. This curry can be made with either mochai (fava beans), peas or green beans. They all taste equally good.
1 tbsp Ghee Or Oil
1 tsp Mustard Seeds
1/4 tsp Cumin Seeds
3-4 Curry Leaves
2 dried Red Chillies
Grind the coconut, dried red chilli, mustard seeds and chilli powder. Keep aside.
Heat a pan and add the ground coconut mixture and the cooked vegetable and salt. Cook until the raw smell of the mustard disappears.
Heat the ghee/ oil in another pan. Add the seasoning ingredients. When the mustard seeds splutter, add the seasoning to the cooking vegetables. Mix well and remove from heat.