21/2 cup sprouted and skinned Val beans
2 cup grated Coconut (Nariyal)
4 tblsp grated Jaggery (Gud)
4 Green chilli (Hari mirch) slit lengthwise but stem end intact
1 tsp Black Mustard seeds (Rai/Sarson)
1 tsp Cumin Seed (Jeera)
A pinch of Asafoetida (Hing)
Few Curry Leaves (Kari Patta)
To taste Salt (Namak)
2 tblsp chopped finely Coriander Leaves (Dhania Patta)
3 tblsp Oil
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