Beans Curry/ Beans poriyal


Beans- 300 gms
Onions- 3 nos (medium)
Green chillies- 3 nos
Chilli powder- 1 tsp
Fresh shredded coconut- 2 tbsp
Curry leaves- 1 sprig
Salt as required
Oil- 2 tsp
Mustard seeds- 1 tsp


Wash the beans and get rid of the srings and the tips.
Cut the beans in to very small cubes and slice the onions thinly and chillies -lengthwise.
Place the kadai/ Pan on fire and add oil.
Splutter the mustard seeds.
Add beans, green chillies and onions and sprinkle little water 1- 2 tsp.
Add chilli powder and salt.
Cover the pan with the lid and stir it now and then.
When the water is evaporated and the beans is cooked( not fully but little crunchy without raw smell),
add coconut as well as the curry leaves.
Stir for another 2 mts and take the pan off the stove.

This is a very easy method and takes a little time to cook but very delicious when served with sambar rice.

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