Рецепт Beans Poriyal | Stir fry
A simple stir fry that often comes to table in a South Indian kitchen. For the last day under seasonal veggies is green beans. This is considered to be one of the healthiest veggies. They are a good source of dietary fiber, vitamins and minerals. I had the luxury of eating fresh and luscious multicoloured beans when I went for farm picking with my blogger friends. These tender strings, when cooked until tender and mildly seasoned are sure a vegetarian's delight.
Beans Poriyal | Stir fry
- Green beans stir fry with mustard chilly tempering and fresh coconut
- Prep Time: 10 Mins | Cook Time: 15 Mins | Total Time: 25 Mins | Serves: 2
- Ingredients
- 2 Cups finely chopped beans
- 2-3 Tbsp Moong Dal
- A pinch Sugar (to keep colour)
- Salt to taste
- ~1 Cup Water, to cook beans
- For the tempering
- 1 Tbsp Coconut Oil
- 1 tsp Mustard seeds
- 3-4 Curry leaves, torn
- 3 Red chillies
- 1 Tbsp Channa Dal
- A pinch of Asafeotida
- 3-4 Tbsp Fresh Grated Coconut
Instructions
In a Kadai, bring water to boil. Add salt and sugar. Then add the beans and Moong dal. Cover and cook until the beans are soft and tender. Discard any remaining water. Strain and keep aside.
In the same pan, add coconut oil and keep it on medium flame. Once it becomes hot, add the mustard seeds and let it splutter. Then add curry leaves, red chillies and channa dal. Keep stirring until channa dal turns golden brown.
Immediately add the cooked beans and mix well. Check for salt and adjust. Finally add the coconut gratings; mix it well and turn off the flame.
Notes
You can also add a tsp of Curry powder at the end.
Also onion is optional. In a typical tambrahm style Onions are not included. But if you prefer it, sauté the onions until it turns translucent before adding the cooked beans, i.e. after step 2.
If you add onions, skip asafeotida.
This post is for Blogging Marathon 52 under the theme "Seasonal Veggies". Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 52 here.