Romano Beans Kurma – Romano beans gravy

Final 3

PREP TIME: 15 Mins


Ingredients – to cook and grind

Green Chilli -2

Ginger – ½ inch piece

Garlic – 5 pods

Onion – 1 chopped

Tomato – 1 Chopped

Coconut – ¼ cup

Ingredients – for gravy

Romano Beans – 1 cup

Bay leaf – 1

Cloves – 2

Cinnamon stick – 1

Urad dal – ½ teaspoon

Fennel Seeds – ½ teaspoon

Turmeric powder – ¼ tea spoon

Oil – 2 teaspoon

Salt – to taste

Chilli powder – 1 tea spoon

Coriander powder – 1 teaspoon

Roasted cumin powder – ½ teaspoon


STEP 1: Heat oil in pan, add ginger, garlic, green chilli, onion and tomatoes. Let it cool down to room temperature, add coconut and grind it a fine paste.

STEP 2: Heat oil in a pan, add bay leaf, cinnamon, cloves, urad dal and fennel seeds.

STEP 3: Add the onion – tomato – coconut paste.

STEP 4: Cook for a minute and add turmeric powder, chilli powder, coriander powder, roasted cumin powder and salt. Add little water if the mixture is dry. Cook for 5 minutes.

STEP 5: Add in the Romano beans and 2 cups of water. Cover the pan and cook till the gravy thickens and the beans are cooked.

STEP 6(Optional): Garnish with some curry leaves and serve.


TIP: This kurma can be served with chapathi, naan, poori or rice.







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