Beans Poriyal

Estimated — 3 ingredients not in food database (100% mass accounted for)

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Method

1. 1Wash the green beans thoroughly under running water and pat dry with a clean cloth.
2. 2Trim both ends of the beans and cut them into 3–4 cm pieces.
3. 3Heat 2 tablespoons of coconut oil in a wide pan over medium heat.
4. 4Add 1 teaspoon of mustard seeds and let them splutter until golden.
5. 5Add 1 finely chopped dried red chilli (adjust to taste) and 1 teaspoon of cumin seeds. Sauté for 10 seconds.
6. 6Add the cut green beans and stir-fry for 3–4 minutes until they start to soften.
7. 7Add 1/2 teaspoon of turmeric powder and 1/2 teaspoon of salt. Mix well to coat the beans.
8. 8Pour in 30 ml of water, cover the pan, and cook on medium heat for 10–12 minutes, stirring once or twice.
9. 9Uncover and cook for another 2–3 minutes to dry out any excess moisture.
10. 10Remove from heat, sprinkle with 1 tablespoon of grated fresh coconut, and toss gently.
11. 11Serve hot as a side dish with steamed rice or roti.