Ingredients
1 cup white Tingalavaro / White navy beans .
1 cup finely chopped Malabar spinach / Vali / BasaLe soppu
Salt to taste
For the masala paste:
1 1/2 cup fresh grated coconut
4-5 red chillies roasted in little oil
little tamarind
Grind these into a fine paste and keep aside
For the tempering:
8-10 garlic cloves crushed
4 tsp oil
Procedure
Soak beans in water for 5 hrs and cook in cooker with Malabar spinach and 1/2 cup water for 3-4 whistles.
Transfer it to a vessel, add salt to taste, and masala.
Add water and adjust the consistency (semi-liquid)
Let it boil for 5-10 mins. Turn off the flame.
For the tempering, heat oil and put the crushed garlic cloves in oil.
Fry till the garlic turns golden brown in color. Turn off the flame.
Add this tempering to the prepared curry and mix well.
Serve hot with hot rice.
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