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Spicy Vegetarian! Chettinad Green Beans Masala Poriyal | So Easy
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RECIPE
INGREDIENTS
500 grams green beans, cut into 2-inch pieces
1 teaspoon salt
1⁄4 cup vegetable oil
100 grams onions, (about 1 medium onion), finely chopped
1⁄2 teaspoon garlic, peeled and minced
1⁄2 teaspoon ginger, peeled and minced
1 1⁄2 teaspoons 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
- 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.
- 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.
- 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.
- 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.
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