October 2, 2006

Beans Curry with Coconut

This is one of the easiest vegetable to cook. For a pound of fresh beans we need one medium onion finely chopped, for tadka/poppu: 5 tsp oil, half tsp of mustard seeds, jeera (cumin) seeds, 8 curry leaves, a pinch of turmeric and hing or asafoetida, 1/4 tsp methi seeds (optional), for garnish: 2 inch fresh coconut of 1 Tbs dry grated coconut and chopped cilantro/coriander leaves. Salt to taste.

Wash and finely chop the beans. In a wide pan, put some oil, when it is warm put the tadka. When it starts to splutter add onions, curry leaves, turmeric and salt and hing fry till golden brown. Now add the cut beans, mix it well and cover it with lid and cook in medium flame for 15 mins. When the beans are cooked add the grated coconut and fry it for some time. Garnish it with coriander and serve it with Rice or Chapathi.
Note: If you want it a little spicy and hot, you can add a small piece of grated ginger and few green chillies. If using fresh coconut, coarse grind ginger and green chillies along with fresh coconut.