Preparation time: 10 min
Cooking time: 30 min
Serves: 3

Ingredients: (measuring cup used = 240ml)

1. 1 handful cluster beans or gorikayi
2. 1 onion
3. 2 tomatoes
4. 1/2 tsp mustard seeds
5. 1 tsp urad dal
6. 5 - 6 curry leaves
7. A big pinch of asafoetida
8. 1 tsp rasam powder or sambar powder or vangi bath powder
9. 1/4 cup grated coconut
10. 1/4 tsp turmeric powder
11. 1 gooseberry sized jaggery
12. 1 tbsp finely chopped coriander leaves
13. Salt as per your taste
14. 2 tbsp cooking oil

Instructions for making gorikayi gojju or curry:

1. Pick and take a handful of gorikayi or cluster beans.
2. Wash, discard the ends and cut the cluster beans into 1 " pieces.
3. Transfer it into a pressure cooker. Add in salt, pinch of turmeric powder and very little water. Cook them soft by making 1 or 2 whistles.
4. Next take 2 tbsp of oil in a wok or frying pan and heat it. Now prepare tempering using mustard seeds, urad dal, asafoetida and curry leaves. Additionally you can add slit green chilies or broken red chili for extra spiciness.
5. Add in chopped onions and fry until soft.
6. Add in chopped tomatoes and fry until tomatoes are soft.
7. Next add in cooked gorikayi or cluster beans.
8. Add in rasam powder (or sambar powder or vangi bath powder) and jaggery. You can also adjust the salt level at this stage. But remember we have added salt while cooking the cluster beans.
9. Mix well and cook until jaggery is dissolved and excess water is dried up. Add in grated coconut and give a quick mix.
10. At the end garnish with finely chopped coriander leaves and switch off the stove. Serve it with hot steaming rice or chapathi.

Dear reader, We have a Kannada version of this recipe. Click here to read this recipe in Kannada.