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Beans Karemadhu  "Bean Poriyal"

1 tsp. vegetable oil
1 tsp. black mustard seeds
1 tsp. urad daal
1 dried red chili pepper, broken into 2-3 pieces
1 pound green beans or pole beans
    ( This is similar to a variety we get in India)
1/8 to 1cup water (depends how soft to cook)
salt to taste
1/2 tsp. jeera cumin seeds
2 tbs. shredded coconuts

 

Heat oil in a heavy saucepan with high heat and add the mustard seeds, urad daal and dried red chili pepper.

When the mustard seeds pop and urad daal becomes brown, put in the green beans.

Pour in water, salt to taste, and put the lid on.

When the green beans get tender, put in cumin seeds and shredded coconuts.

 

Note: Add a pinch of Baking Soda to make the color of the beans greener.



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