Beans/Cabbage Porial

Ingredients:

• Pasiparuppu (broken green-gram dhal)-2 tsp
• beans/cabbage-250g-finely chopped
• Green chilli 2 no – finely chopped
• Coconut powder/scrapping – half cup
• mustard 1 tsp
• urad (blackgram) dhall –1tsp
• curry leaves 10
• turmeric powder half tsp
• salt to taste

Method:

1. Heat 150 ml water in a kadai. Wash pasiparuppu and add to boiling water and cook for 3 minutes. Add beans/cabbage, turmeric powder and salt to taste. Allow the water to boil off and remove from heat.
2. Heat 2 tsp oil and roast mustard and urdu dhall till they splutter. Add green chilli and curry leaves. Add cooked vegetables and mix coconut powder. Througly mix and cook for a minute and remove from fire.