There are very few curries or dishes that I do with green beans, the most common being the simple beans poriyal. This time when I got it, I wanted to try out something different from the regular. This curry again is a very easy one, with a slight variation, I added some roasted chana dal/dalia/pottu kadalai and pepper powder. This gave the curry a nice different flavor and goes very well with both rice and rotis..
Need To Have
- Fresh Green Beans - 2 cups chopped
- Mustard Seeds - 1/2 teaspoon
- Urad Dal/Black Gram - 1 teaspoon
- Asafoetida - 1/4 teaspoon
- Curry Leaves - 8 to 10
- Salt - to taste
- Black Peppercorns - 1 teaspoon
- Roasted Chana Dal - 2 tablespoons
Powder the blackpepper and roasted chana dal. Heat some oil, add the mustard seeds and urad dal, when it starts spluttering add the asafoetida followed by the green beans. Add the salt and about1/4 cup water, cover and cook on reduced heat till done.
Open the lid, if there is some water, increase the heat and cook till it dries out. Then add the powder, mix, add a little oil and keep mixing for about 3 minutes. Finally add the curry leaves and mix for a minute and serve it warm.
Depending on how tender the beans is, use more or less water to cook it.
Roasted Chana Dal is available in all Indian grocery stores.