Rec and pic cred: ruhana ebrahim
2 cups gadra (borlotti) beans
1 stem curry leaves
⅓ teaspoon mustard seeds
½ teaspoon Jeeru (Cumin) seeds
1 onion sliced
2 tablespoon oil
2 large tomatoes (liquidized)
½ teaspoon red ginger garlic masala
½ teaspoon chilli powder
½ teaspoon rough red chillies
½ teaspoon salt
¼ teaspoon turmeric powder
1 teaspoon dhana Jeeru (Cumin) powder
Boil gadra with pinch turmeric and pinch rough salt until beans start to become tender.
Drain and rinse.
Braise onion in oil with seeds and leaves until golden.
Add tomatoes, chilli and spices. Add boiled beans and 1 cup water.
Keep adding water until beans reach texture desired.
Cook till thickened gravy forms. Serve with roti/bread.