← Nouns Cooking · Indian

Ingredients

• 450 g Green beans, trimmed and finely chopped
• 2 tbsp coconut or vegetable oil
• 1 tsp Mustard seeds
• 1 tsp Urad dal (split, skinned)
• 1 tsp Chana dal (split Bengal gram)
• 2 dried red chillies, broken
• 1 sprig Curry leaves
• 1 pinch Asafoetida (hing) (optional)
• ¼ tsp Ground turmeric
• ¾ tsp salt, or to taste
• 3 tbsp Water
• 40 g freshly grated coconut (or frozen)

Method

1. Heat the oil in a wide pan over medium heat. Add the mustard seeds; when they pop, add the urad and chana dal and fry for 1 minute until golden.
2. Add the chillies, curry leaves and asafoetida, then the beans, turmeric and salt. Stir well.
3. Sprinkle in the water, cover and cook over low heat for 6–8 min, stirring once or twice, until the beans are tender but still bright green.
4. Uncover, add the coconut and stir-fry for 1–2 min until any liquid has gone. Serve with rice and sambar or rasam.

Tips

• Chop the beans small and evenly so they cook fast and stay green. The same method works for carrots or cabbage.
• Most asafoetida contains wheat; leave it out for a gluten-free dish.

Sources

Written in our own words after cross-checking these recipes:

Ministry of Curry Hebbar's Kitchen Archana's Kitchen