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  • Crunchy Spicy Green Beans Poriyal

    Easy - try this spicy Indian vegetarian stir fry for a quick meal. From Chettinad. With a crunch that will surprise and delight you. You'll love the coconut in it. Recipe Credits: “The Bangala Table: Flavors and Recipes from Chettinad” by Sumeet Nair and Meenakshi Meyyappan, with Jill Donenfeld

    You may also like:

    Chettinad Mutton Chops
    Indian Green Beans with California Walnuts

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  • RECIPE

    INGREDIENTS

    225 gram green beans, chopped into 1/4 inch rounds
    1 teaspoon salt
    2 1/2 tablespoon vegetable oil
    2 teaspoon black mustard seeds
    3 dried red chillies, mild, preferably goondu milagai
    2 teaspoon urad dal (black gram), hulled, spilt
    1 green chilli, fresh, sliced
    10 curry leaves
    25 gram onions, about 1/4 medium, chopped
    1/4 cup coconut, grated
    1/4 teaspoon salt, or to taste

    COOKING METHOD

    1. 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.
       
    2. 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.
       
    3. Reduce heat to medium high and add the drained beans; sauté for about a minute. Take off the heat and serve.
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