Blanch beans by
putting them in a non-stick pan of hot salted water and salt for 1-2 minutes only and then putting them in cold water to stop from cooking further. This is done also to retain the green color. Drain on a plate.
Pound green chillies,
garlic and salt in a mortar-pestle to a paste. Add peanuts and make a fine paste.
Blanch beans by
putting them in a non-stick pan of hot salted water and salt for 1-2 minutes only and then putting them in cold water to stop from cooking further. This is done also to retain the green color. Drain on a plate.
Pound green chillies,
garlic and salt in a mortar-pestle to a paste. Add peanuts and make a fine paste.
To make sauce take
jaggery, lemon juice, salt and tamarind pulp in a small bowl and mix well.
Take papaya,
tomatoes and beans in a salad bowl and mix well. Add the sauce and the peanut chilli chutney and mix well. Refrigerate till it is time to serve.
Serve chilled.
Additional Tips and Tricks
About chef
Chef Shilarna Vaze (Chinu)
Shilarna is currently doing a show " Sunny Side Up" on FOOD FOOD.
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