1 cup mashed beans
2 cups coconut scaring.
1 onion finely chopped
10 pods of garlic
Green chillies 5
Pinch of turmeric.
1 of curry leaves
1tsp. Chopped coriander leaves
1 tsp. Lemon juice.
Salt to tasted.
Cook the beans I prefer pressure cooking.
Roast poppy, coriander seeds, jeera seeds, garlic and onion. To this add scarpped coconut and grind to a fine paste.
To the cooked beans add the masala and salt and water to requiede consistence and abring to a boil.
Heat ghee in a wok, when it warms add mustard. When the mustard spurts throw in the bay leaves and pour this mixture over the curry.
This can be served with either rice or roti’s.