Double Beans are my favourite as they lend the necessary texture and sweetness to a dish. The Hummanna or coconut based gravy made of Double Beans is a delight! Goes well with Rice, Neer Dosa or even with Bread. The fragrance of Asafoetida and Coconut oil is divine!
- 100 gms Double Beans
- One large potato cubed into tiny pieces
- 12 roasted dry red chillies
- 1 tbsp tamarind paste
- 2 tbsps coconut oil
- 1 tsp Hing/asafoetida
Soak the Double Beans for eight hours. Pressure cook to one whistle and then cook for ten minutes on a slow flame with little salt. Switch off. Cook the potatoes with a little salt separately. Grind the coconut, roasted red chillies and tamarind to a smooth paste. Add it to the cooked double beans and potato. Boil well. Drizzle with Hing. Switch off and add coconut oil.
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