Cooking the vegetables in its own water content adds to the taste and nutrition. All vegetables should as far as possible be cooked minimum to retain its nutritional value and render its own flavour. As the name suggests this is a South-Indian dish. This recipe is commonly prepared in almost every South-Indian home; it is served as a side dish, with steamed white rice and curry/curd/sambar/rasam etc. As mentioned in some of my earlier recipes, the coconut is added last, just when about time to put off the flame. This makes the dish healthy, since the coconut does not convert into harmful cholesterol. Here is a recipe you could follow with ease, and can be used for any of the green beans variety.
- ½ kg broad beans/avarakai/Indian beans finely sliced (breadth wise)
- 3 green chillies deseeded and slit
- 1 onion finely cut
- few curry leaves
- ½ tsp mustard seeds
- ½ tsp turmeric powder
- ½ cup grated coconut
- Oil for seasoning
- Salt to taste
- In a pan, season in a little oil, the mustard seeds and curry leaves.
- Add turmeric powder and onion. Stir and sauté till the colour of the onion changes.
- Add the green chillies, beans and salt to taste. Close with a lid till the beans cook.
- Add 2 tbsp water.(Optional, I have not added)
- Add grated coconut and close with a lid and put off the flame. Let it remain for 2-3 minutes in that steam.
- Serve hot with white steamed rice, rasam/sambhar/ curd and papad.
Preparation Time: 20 minutes