It’s no secret that I don’t really love many vegetables. Especially green vegetables. I tolerate them because I know they’re good for me, but I can’t say that I actually look forward to eating them. These green beans are a complete exception!
I first tasted this recipe a few years ago when we were traveling through South India and it was love at first bite.
Maybe it’s the coconut or maybe it’s the flavor from the curry leaves, but I’m not joking when I say these beans are addicting.
The beans are cooked in a bit of oil, minimal spices and finished with some fresh, grated coconut–typical for a South Indian poriyal. A poriyal, to my best (but limited) knowledge, is simply a veg dish that’s been either shallow fried or sauted. The manner of cooking is very similar to a subzi (vegetable curry), only the spices/ingredient combinations vary slightly–depending on the region.
The best part about this cooking style is that it’s quick! In little to no time you can have a flavorful dish ready to serve. Prepping and cutting the beans, on the other hand, can take a bit of time. I hate prepping beans.
As a finished dish, it looks a bit better if the beans are cut smaller and more at an angle. But, truthfully, I don’t have the patience or time for that. I just chop them up as fast as possible, trying to ensure they’re all mostly the same size.
I tend to make this dish quite often in the summer months–when the Minnesota produce is in abundance and the flavor can’t be beat. It goes great with rice and sambhar but we also love to eat it with briyani–or our favorite way: simply picked right out of the serving dish with our bare fingers.
More often than not, the beans are nearly gone by the time they actually appear on the dinner table! They’re the perfect snack. Even my opinionated toddler agrees!
[recipe title=”Green Beans Poriyal (Green Beans with Coconut)” servings=”2-4 as a side dish” cook time=”about 20 mins” difficulty=”easy”]
Ingredients:
- 1/2 to 1 pound fresh green beans
- 1 tbsp. coconut oil
- 1 tsp. urad dal (without skin)
- 1 tsp. brown mustard seeds
- 1/4 tsp. turmeric powder
- 2 sprigs of curry leaves*
- 2 dry, red chilies- remove the seeds if you prefer less heat
- pinch asafoetida (hing)*
- 1/2 c. water
- 1/4 c. grated coconut–fresh or frozen (NOT sweetened!)*
- Salt, as required
Directions:
- Rinse, trim and cut the beans into smaller pieces. I usually cut the pieces about an inch long, but smaller may look more appealing.
- Heat the coconut oil in a heavy bottomed pan or a karahi. Add mustard seeds and urad dal. On a low flame, fry the seeds and dal until the dal begins to change color. Be careful not to burn them!
- Add the chilies, curry leaves, turmeric and asafoetida. Stir fry for about 30 seconds or until the curry leaves stop “popping.”
- Next, I usually add the frozen coconut (rarely do I use fresh) and cook for a minute or two.
- Add the beans and saute for a little while before adding the water and a bit of salt. Cover the pan and let the beans cook until tender but still retain a bit of crispness. Nearly all the water should be evaporated.
- Check the seasoning and add additional salt if needed.
Notes:
- I love the flavor of curry leaves so I usually add them with a heavy hand. Use more or less, to your preference.
- Because we don’t go through a lot of fresh coconut, I always keep a bag of frozen on hand. I purchase it from the Indian store and just keep in the freezer to use as needed. For this dish I usually tear off a chunk of the grated coconut and tip it in the pan before adding the beans instead of once the dish is completed.
- I like to serve the green beans along with Sambhar and boiled rice, but it really compliments most dishes. They’re also delicious alone! Maybe with some fresh, warm chapatis?
- If you don’t have asafoetida, it’s okay. You can skip it. It adds a distinct flavor to the dish, but the beans will still taste amazing even if it’s omitted.
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[/recipe]
