Friday, 3 March 2017


Recipe Credits Sumeet Nair from his fabulous cookbook The Bangala Table .
One look and I knew I had to make it . Plan was to eat this for dinner , then I said ‘ Shubh Kaam May Deri Kyon  ‘  ( Why put off doing something good ! ) and got cooking the moment beans and coconut was bought ! This tastes so delicious , now I can’t wait for lunch !

225 Grams Green Beans, chopped into 1/4 inch rounds.
1 Teaspoon Salt.
2 1/2 Tablespoons Vegetable Oil.
2 Teaspoons Black Mustard Seeds.
3 Dried Red Chillies - Preferably Goondu Milagai.
2 Teaspoons Split Urad Dal.
1 Green Chilli - Sliced.
10 Curry Leaves.
25 Grams Onions Chopped.
1/4 Cup Coconut, Grated.
Salt To Taste.

Pour 4 cups water into a medium saucepan and bring to a boil over high heat; add salt.  Blanch the beans in the salted water. Drain in a colander and set aside.  

For the tempering, add oil to a large kadhai or wok over high heat.  When the oil is hot but not yet smoking, slide in the mustard seeds and the red chillies.  Once the mustard seeds start to crackle, add the urad dal and stir. Add the green chillies, curry leaves and onions, and give the mixture another quick stir. Add the coconut and salt if required. Sauté for a minute.

 Reduce heat to medium high and add the drained beans; sauté for about a minute. Take off the heat and serve. This is a must make - its so delicious ! Just keep the beans on the crunchy side.
**I add 1/2 teaspoon sugar when boiling greens -Keeps the color nice and bright.

Atul Sikand
DirectorAsian Hawkers Market Pvt. Ltd.
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Administrator  & Owner Sikandalous Cuisine
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