Step-by-Step Instructions

1. 1.Prepare Cluster Beans and Onion

   Wash and chop the cluster beans into small, bite-sized pieces. Finely chop the red onion.

2. 2.Roast Peanuts

   In a pan, dry roast 1/4 cup of peanuts over medium heat until they are lightly browned and fragrant, about 2-3 minutes. Remove from pan and set aside.

3. 3.Sauté Onions and Cluster Beans

   Add 2 tablespoons of cooking oil to the same pan. Once hot, add the chopped onions and a few sprigs of curry leaves. Sauté until the onions turn translucent, about 2-3 minutes. Then, add the chopped cluster beans and salt to taste. Mix well.

4. 4.Cook Cluster Beans

   Cover the pan with a lid and let the cluster beans cook for 5-7 minutes, or until they are tender but still firm. Stir occasionally to prevent sticking.

5. 5.Prepare Gravy Paste

   While the beans are cooking, combine the roasted peanuts, green chilies, garlic cloves, and ginger in a blender. Add a little water (about 1/4 cup) and blend into a smooth paste.

6. 6.Add Gravy Paste and Spices

   Once the cluster beans are cooked, add the prepared peanut-ginger-garlic-chili paste to the pan. Mix thoroughly with the beans. Add 1 teaspoon of coriander powder, 1 teaspoon of chili powder, 1/2 teaspoon of cumin powder, and additional salt if needed. Pour in about 1/2 cup of water to achieve desired gravy consistency. Mix everything well.

7. 7.Simmer the Gravy

   Cover the pan again and let the gravy simmer for 3-4 minutes, allowing the flavors to meld and the gravy to thicken slightly. Stir occasionally to prevent the paste from sticking to the bottom.

8. 8.Garnish and Serve

   Remove the lid, stir the gravy one last time. Garnish with 2 tablespoons of freshly chopped coriander leaves. Serve hot with rice, roti, or chapati.