GREEN BEANS PORIYAL
Poriyal is a Tamilian (South Indian) stir fry dish cooked using finely chopped vegetables. This dish is simple to cook and packed with flavours from the nutty lentils & spices. Also, tastes great when served with lemon rice and plain yogurt.
Serves: 4 people
Prep : 20 mins
Cooking : 15 mins
Health Hack: Beans provide a good boost of plant protein. Curry leaves are of high medicinal value and asafoetida has antispasmodic, anti-inflammatory and antioxidant properties.
- Fine Green Beans - 500gms
- Curry Leaves - 15
- Coconut (fresh or desiccated) – 2 tbsp, grated for garnishing
- Fresh Coriander – 2 tbsp, finely chopped
- Whole Dry Red Chillies – 1 or 2
- Mustard Seeds - 1 tsp
- Asafoetida (Hing) - ¼ tsp
- Urad dal (split black gram) - ½ tbsp
- Vegetable Oil - 4 tbsp
- Salt – to taste
- Trim the green beans at both ends and chop them finely so that they will cook quickly.
- Heat oil in a wide bottom pan over a medium heat. When the oil is hot but not smoking, add mustard seeds and lower the heat immediately. Once the mustard seeds have spluttered for 3-5 seconds, increase the heat and add the dry red chillies and urad dal.
- When the chillies turn crisp and the urad dal starts turning pinkish-brown, add the curry leaves. Stir again. Finally, when the curry leaves become crisp then add asafoetida. Let everything sizzle for just a few seconds.
- Now add the green beans and stir them well to coat evenly in the spice mixture.
- Check seasoning and let the beans cook with the lid on until they are tender but retain their bright green colour.
- Garnish the cooked beans with grated coconut and coriander.
Per 100 g
Sat. Fat (%)
Handy Kitchen Tips
Wash curry leaves and pat dry with a paper towel before you add them to hot oil. Also, make sure the oil is not piping hot as the mustard seeds will start popping out of the pan.