This simple, healthy stir fry is a south Indian favorite and is usually eaten as a side with sambar and rice. Meenakshi Ammal calls this a green beans coconut dal curry in her book cook and see part1. This is a dry curry with green beans and grated coconut. Coconut lends a great texture to this stir fry and is rich in fiber. Green beans is packed with Vitamins C and K and is a good source of fiber too. So this is a very nutritious curry without much oil and can be made in less than 20 minutes. Put a fresh spin on a classic side dish with this south Indian version.
3/4 lb green beans, trimmed and cut crosswise into 1/4 inch pieces
1/2 cup grated coconut
5 curry leaves
1 teaspoon oil
3/4 teaspoon mustard seeds
1.5 teaspoons black gram/urad dal
2 dry red chilies
1/4 teaspoon asafetida powder
1/4 teaspoon turmeric powder
2 teaspoons Bengal gram/channa dal soaked in water for 5 minutes
1. Take cut green beans in a saucepan with 1/4 cup water, turmeric powder and a pinch of salt. Let it cook uncovered on medium flame for about 10 minutes or until tender. Drain the remaining water and set aside. Alternatively, you can cook the green beans in microwave for 5minutes, drain and set aside.
2. Heat oil in a skillet. When oil is hot, add mustard seeds and urad dal and fry till mustard pops and urad dal turns light brown, about a minute. Add drained channa dal and fry for 30 seconds.
3. Add dry red chilies and curry leaves and fry for 30 seconds.
4. Add asafetida powder and mix well.
5. Add cooked green beans and stir until coated well with oil and spices.
6. Add grated coconut and more salt if needed, cook for 5-7minutes on medium flame.
7. Mix well and serve with rice.