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Main ingredients | String beans, Coconut oil, Curry leaves, Scraped fresh coconut, Madras onions, Dried red chillies, Fennel powder, Red chilli powder, Coriander powder, Mustard seeds, Ginger, Green chillies, Onions, Tamarind water |
Cuisine | Kerala |
Course | Pickles Jams Chutneys |
Prep time | 15-20 minutes |
Cook time | 30-35 minutes |
Serve | 4 |
Taste | Savoury |
Level of cooking | Easy |
Others | Vegetarian |
Ingredient
- 300 grams string beans (chawli/achinga), cut into 1 inch pieces
- 2 tablespoons coconut oil
- 10-12 curry leaves
- 1 cup scraped fresh coconut
- ¼ cup madras onions, peeled
- 3-4 dried red chillies
- 1 teaspoon fennel (saunf) powder
- 1 teaspoon red chilli powder
- 1 teaspoon coriander powder
- Gravy
- 2-3 tablespoons coconut oil
- 1 teaspoon mustard seeds
- 1 tablespoon finely chopped ginger
- 2-3 green chillies, finely chopped
- 12-15 curry leaves
- 2 large onions, sliced
- Salt to taste
- ½ cup tamarind water
Method
- Heat coconut oil in a non-stick pan, add curry leaves and mix well.
- Add coconut, mix and sauté for 1 minute. Add madras onions and dried red chillies, mix and saute stirring continuously till the coconut turns golden brown.
- Add fennel powder, red chilli powder and coriander powder and mix well. Take the pan off the heat and allow the mixture to cool slightly.
- Transfer the cooled mixture into a mixer jar, add 1 cup water and grind to a fine paste.
- To make the gravy, heat coconut oil in a wide pan, add mustard seeds and let them splutter.
- Add ginger and green chillies, mix and sauté for 30 seconds. Add curry leaves and mix well. Add onions, mix and cook till translucent.
- Add long beans, mix well and saute for 1-2 minutes.
- Add salt, mix and add the ground paste. Rinse the mixer jar with 1½ cups water, pour into the pan, mix well and cook for 1-2 minutes.
- Add tamarind water, mix, cover and cook for 10-12 minutes or till the beans are cooked.
- Transfer into a serving bowl and serve hot.
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