| Prep Time | 1-2 minutes |
| Cook Time | 8 minutes |
| Servings |
people
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Ingredients
- 1 packet Frozen french cut green beans If you use fresh, dice them into small 1/2 inch pieces
- 1 tbsp Cooking oil
- 1/2 tsp Hing/asafoetida
- 1 tsp Mustard seeds
- 1 tsp white urad dhal/skinned black gram dhal
- 1-2 numbers dry red chilies, broken optional if you want no heat with this
- 1/4 - 1/2 cup frozen coconut take it out and thaw when you start
- 1 tsp Salt increase/reduce to taste
- 1/4 - 1/2 cup Water to steam cook the vegetable
Ingredients
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Instructions
- Heat the oil a vaanali/karahi/saute pan
- When oil is hot but not smoking hot, add the seasoning ingredients one by one: mustard seeds first, when they start to pop, add the urad dhal, hing, and red chilies if using. Stir for a couple of minutes, until urad dhal turns reddish brown;
- Add the green beans and the salt
- Sprinkle about 1/4 cup of water and cover with a lid.
- Cook roughly 5 minutes with the lid on. Check midway to make sure there is still some moisture, so it doesn't start to burn. If the water is all dried up, sprinkle another couple of tablespoons of water. The moisture from the frozen beans and the 1/4 cup water should be enough to cook. This is just to check in case the heat is high - make sure the heat is on medium.
- Uncover, and cook for roughly 3 to 4 minutes. At this point, all the water would be dried up, the beans would be completely cooked but not mushy, and get a lovely sheen of oil
- Add the coconut and give it a good stir
- Eat as a side with rice and rasam
Recipe Notes
Suggested serving:
Rice, rasam or sambar, and green beans on the side.
This is a nutritious, simple and quick dish to make when you're in a hurry or hangry!
If using fresh beans, increase the cooking time to a couple of more minutes, and the water to the cooking. Otherwise, the steps are the exact same.
Variations:
This curry can also be made similarly with cabbage, carrots, green peas individually, or all together. A cabbage curry or poriyal with peas and carrots is fabulous with rasam.
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