| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains, Dairy | Vegetarian | Pulses, Vegetables, Vegetarian | 1 | Servings |
INGREDIENTS
| ———> source <——— | ||
| "A taste of Sri Lanka" | ||
| By Indra Jayasekera | ||
| 250 | g | Beans |
| 1 | Onion | |
| 1 | Chile, fresh | |
| 50 | ml | Oil |
| Curry leaf sprigs | ||
| 1/4 | ts | Chile powder |
| 1 | ts | Cumin |
| 1/2 | ts | Turmeric |
| 75 | ml | Coconut milk, thick |
INSTRUCTIONS
BONCHI (CURRIED BEANS ===========================> Directions <======================== Wash and trim the beans as desired. Chop the onion and chile. Heat the oil and fry the onion and curry leaves until fragrant. Add the beans, chile, powder, cumin and turmeric and cook for 3 minutes. Add the coconut milk and cook until the beans are soft. ISBN #962 224 010 0 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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