Ingredients

Huruli kayi ( beans)—1/2 kg ( tender ones)

Salt—to taste

Jaggery powder (Bella//gud)—1 teaspoon

Ingredients for grinding

Fresh grated coconut ( kayi turi//nariyal)—1/2 cup

Dry red chillies ( ona menasina kayi //lal mirch)—4 to 5

Jeera (jeerige//cumin seeds)—1 teaspoon

Sasive (mustard seeds)—1 teaspoon

Dhania seeds (kothambari bija//sabut dhania seeds)—1 teaspoon

Tamarind (hunase hannu//imli)—small lemon sized

Oil—3 tablespoon

Mustard seeds (sasive//rai)—1 teaspoon

Jeerige (jeera//cumin seeds)—1 teaspoon

Channa dhal (kadale belle)—1 tablespoon

Urad dhal (uddina belle)—1 tablespoon

Hing (asafoetida//ingu)—1 teaspoon

Curry leaves (karibevu//kadipatta)—few

Turmeric powder (arisina//haldi)—1/2 teaspoon

Wash the beans.

Take out the fibres from ends of each beans.

Chop them into small one cm pieces.

Take chopped pieces in a container,add enough water and pressure cook for 2 whistles or cook directly in cooker.

Once’s pressure reduces open the lid and drain extra water.

Take the ingredients listed for grinding,in a mixer grinder jar and pulse to a coarse mixture without adding water.

Heat oil in a kadai or thick bottomed pan,once’s hot enough add sasive,jeerige,when it crackles add channa and urad dhal.

Sauté till dhals turns brown,add karibevu,hing,arisina.

Next add boiled beans and mix .

Then add ground coconut mixture and mix and keep cooking on medium flame.

Add salt,jaggery powder and mix well.

Let it cook for a while.

Beans palya is ready to serve.

Same way you can prepare palya with other vegetables