Karnataka Style Gorai Kai Kara Recipe – Cluster Beans Chutney

Karnataka Style Gorai Kai Kara Recipe (Cluster Beans Chutney Recipe) is a creamy and spicy chutney made from cluster beans.  Gawar Phali (Kothavarangai / Cluster beans), Ginger, Garlic, Green Chillies, Roasted Peanuts (Moongphali), Coriander (Dhania) Seeds, Cumin seeds (Jeera), Tamarind, Salt, Mustard seeds (Rai/ Kadugu), White Urad Dal (Split), Asafoetida (hing)   15 Gawar Phali (Kothavarangai / Cluster beans) , chopped 1 inch Ginger , chopped 4 cloves Garlic , chopped 5 Green Chillies , chopped 3 tablespoons Roasted Peanuts (Moongphali) , dry roasted 1/4 teaspoon Coriander (Dhania) Seeds 1/2 teaspoon Cumin seeds (Jeera) 18 grams Tamarind Salt , to taste For tempering: 1 teaspoon Mustard seeds (Rai/ Kadugu) 1 teaspoon White Urad Dal (Split) 1 pinch Asafoetida (hing)     5   35     To begin making the Karnataka Style Gorai Kai Kara Recipe (Cluster Beans Chutney Recipe), firstly begin by washing the cluster beans and removing the two pointed ends. Chop them half and keep it aside.Heat a kadai with oil and splutter cumin seeds, coriander seeds and curry leaves. Add the chopped onions and sauté them till it turns translucent.Once the onions are translucent, add the chopped garlic, ginger, green chilies and the cluster beans. Add salt and fry them till it is cooked. You can cover it with the lid and let it cook over medium heat.Once that is done let it cool down and add it in a mixer along with tamarind and roasted peanuts. Grind this into a smooth paste. The next step is to make the tempering for the chutney. Heat required oil in a tadka pan. When the oil is hot, add in the mustard seeds, urad dal, asafoetida, curry leaves and let the mustard seeds splutter. Once done, switch off the gas and pour the tempering over the chutney and give it a mix. Your chutney is ready to be served.Serve the Karnataka Style Gorai Kai Kara Recipe along with Ghee Roast Dosa and Filter Coffee for your morning breakfast.