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  • Spicy Vegetarian! Chettinad Green Beans Masala Poriyal | So Easy

    🌶️ Spicy Vegetarian! Easy Chettinad Green Beans Masala Poriyal…so delicious 😋 Make this tonight 💕

    You may also like to try:

    Chettinad Mutton Chops
    Indian Green Beans with California Walnuts

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  • RECIPE

    INGREDIENTS

    500 gram green beans, cut into 2-inch pieces
    1 teaspoon salt
    1/4 cup vegetable oil
    100 gram onions, (about 1 medium onion), finely chopped
    1/2 teaspoon garlic, peeled and minced
    1/2 teaspoon ginger, peeled and minced
    1 1/2 teaspoon red chilli powder, mild, preferably made from goondu milagai
    1/4 teaspoon turmeric powder (haldi)
    1/2 cup tomato puree, fresh
    1/2 teaspoon salt, or to taste

    COOKING METHOD

    1. Pour 2 cups water into a saucepan and bring to a boil over medium heat.  Slide in the beans and 1 teaspoon of salt and bring back to a boil. Reduce heat to low and simmer, covered, till tender, about 10 minutes. Drain in a colander and set aside.
       
    2. Add oil to a large kadhai or wok over high heat.  When the oil is hot but not yet smoking, slide in the onions and sauté for about 1 minute. Follow by adding the garlic, ginger, chilli powder and turmeric.  Stir once and add tomato purée and ½ teaspoon of salt. Continue to cook, reducing heat to medium high, stirring and scraping to ensure that nothing sticks to the bottom.
       
    3. When the oil separates from the masala, add the drained beans to incorporate.  Stir for 3 – 5 minutes, scraping the bottom of the kadhai. Take off the heat and serve.

     

    Recipe Credits: “The Bangala Table: Flavors and Recipes from Chettinad” by Sumeet Nair and Meenakshi Meyyappan, with Jill Donenfeld.

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