Beans ki sabji recipe & bean fry recipe is a simple and straightforward dry curry or sabzi formula made with fresh french beans and dry flavors. It is a fundamental dry curry which is made on the everyday recipe for regular roti or as a side dish to rice dishes.
Ingredients
- Beans - 250 gms
- Oil
- Mustard seeds
- Jeera
- Urad dal
- Red dried chilly
- Squeezed coconut
- Curry Leaves
- Turmeric Powder
- Water
- Salt
Directions
- Wash 250 grams of french beans for a couple of times in water very well utilizing a colander. Later strain all the water.
- Take a few beans on the slashing board. Eliminate the side strings from the beans in case you can. In certain beans the side strings happens to effectively and in some they don't
- Then, at that point, cut them slantinly or straight in ¼ inch pieces. Gather 6 to 7 beans together and slash them. This works quicker, than slashing each french bean independently.
- You can likewise utilize a food chopper or a food processor to slash beans. However, guarantee that you don't hack too finely.
- Keep the cleaved french beans to the side.
- Measure and save every one of the fixings prepared for making french beans poriyal.
- Heat 2 tablespoons of oil in a kadai or dish. Hold the hotness to a low. Add ¾ teaspoon mustard seeds and ¾ teaspoon urad dal (split husked dark gram).
- On low hotness fry the mustard seeds and urad dal, till the mustard seeds splutter and snap.
- At the point when the mustard seeds start to pop, you will likewise see the urad dal evolving shading. Fry the lentils till they transform into a maroonish red tone. Recall not to consume the dal.
- Add 2 dry red chilies which are broken and deseeded. Additionally, add 1 branch of curry leaves (around 10 to 12 curry leaves).
- Assuming that you don't have dry red chillies then you can add about ½ teaspoon of slashed green chilies
- Next add ¼ teaspoon turmeric powder and 1 touch of asafoetida (hing). Blend well.
- Presently add the hacked french beans.
- saute briefly and afterward add ½ cup water.
- Additionally add salt as required. Blend well once more.
- Cover the dish with a tight top. On a low hotness stew the french beans till they are cooked and delicate.
- Check beans poriyal in the middle while cooking. Assuming that the water evaporates, you can add some more water.
- Stew till the french beans have become delicate. There ought to be no water in the container. Assuming there is water, then, at that point, cook without the cover till all the water vanishes.
- When the beans are cooked till delicate and there is no water in the skillet, then, at that point, add 2 to 3 tablespoon new ground coconut.
- You can likewise utilize frozen coconut or dried up coconut.
- Mix and blend well overall and afterward switch off the hotness.
- Serve Beans poriyal hot or warm with sambar and steamed rice or as a side with any South Indian feast. They likewise taste great with roti or paratha or you can match it with dal and rice.
