Shredded green beans with coconut (Beans poriyal)
This is a side dish which is a go to in any South Indian home. The frozen french cut green beans are perfect for making this side and cook up in no time at all. In fact a few weeks back we were visiting a friend for tea and she asked us to stay for dinner. In 30 minutes, she made this bean dish, with some lentils and steamed rice. It was a great home cooked meal and we enjoyed it thoroughly I used fresh green beans and sliced them using the food processor. In an Indian household, the beans would be cut immaculately into quarter inch pieces.
Simply stir-fried with mustard seeds, lentils and garnished with dessicated or freshly grated coconut, it is a perfect green beans dish.
1 lb fresh green beans
1 tablespoon canola oil
1 teaspoon urad dal (white lentils)
1 teaspoon mustard seeds
1/4 teaspoon asafetida
1 sprig of fresh curry leaves(optional)
2 tablespoon dessicated unsweetened coconut
Salt to taste
1. Heat the oil in a large heavy skillet over medium high heat. When the oil is hot but not smoking, add the mustard seeds and urad dal. When the mustard seeds start to pop and the urad dal has turned light brown, about 30 seconds, add the asafetida, and the curry leaves (if using) and stir for a couple of seconds.
2. Add the green beans and salt and mix well. Continue cooking stirring occasionally till the beans are cooked - around 10 minutes. The beans will be crisp but cooked.
3. Garnish with dessicated coconut right before serving. Serve hot.
Serves 3 to 4 persons as part of a multi-course meal.
Simply stir-fried with mustard seeds, lentils and garnished with dessicated or freshly grated coconut, it is a perfect green beans dish.
 |
Shredded green beans with coconut |
1 tablespoon canola oil
1 teaspoon urad dal (white lentils)
1 teaspoon mustard seeds
1/4 teaspoon asafetida
1 sprig of fresh curry leaves(optional)
2 tablespoon dessicated unsweetened coconut
Salt to taste
1. Heat the oil in a large heavy skillet over medium high heat. When the oil is hot but not smoking, add the mustard seeds and urad dal. When the mustard seeds start to pop and the urad dal has turned light brown, about 30 seconds, add the asafetida, and the curry leaves (if using) and stir for a couple of seconds.
2. Add the green beans and salt and mix well. Continue cooking stirring occasionally till the beans are cooked - around 10 minutes. The beans will be crisp but cooked.
3. Garnish with dessicated coconut right before serving. Serve hot.
Serves 3 to 4 persons as part of a multi-course meal.
Comments
Post a Comment