Beans with Coconut Masala

Beans with Coconut Masala is a quick dry vegetarian curry that goes very well with rice and roti. Made with fresh green beans, and freshly grated coconut, this is a lightly spiced dish.

Servings: 3
Cooking Time: 20 minutes

Ingredients

• 2 cups green beans cut into 1-inch pieces
• 1/2 tsp cumin seeds (jeera)
• Asafoetida powder, a pinch
• Turmeric powder, a pinch
• Sugar, a pinch
• 1/8 tsp tamarind paste
• 5-6 curry leaves
• 4-5 tsp vegetable oil

For Masala

• 1/2 cup coconut, freshly grated or dry
• 1 tsp coriander seeds (dhania)
• 1 green chilli
• 1 red chilli

Preparation

1. Heat the oil in a skillet. Add the cumin seeds. As they start to brown, add asafoetida, turmeric powder, and curry leaves, and fry for a few seconds.
2. Add the green beans and some salt and stir well. Sprinkle some water, and cover and cook on medium heat, stirring occasionally. Sprinkle water as needed, and cover and cook until the beans are tender.
3. Add the ground masala along with tamarind paste and sugar. Stir well. Sprinkle some water and cover and cook on low heat for 2-3 minutes stirring frequently to make sure the masala doesn’t stick to the bottom of the skillet.
4. Remove the lid and saute for 2 more minutes or until the raw flavour of the masala is gone.
5. Serve the beans with coconut masala hot, with hot rice or roti.

Category: Vegan Vegetables - Members, Vegetables - Members, Vegetables - No-Onion No-Garlic - Members