Written by KamalaUpdated on January 31, 2016in Poriyal
Ingredients
French Beans – 100 gms
Coconut gratings – 2 to 3 tablespoons
Red Chillies – 2
Cumin (Jeeragam) – 1 teaspoon
Oil – 1 teaspoon
Mustard – 1/2 teaspoon
Asafoetida powder – a pinch
Curry Leaves – few
Salt – 1/2 teaspoon or as per taste
Directions
Cut the beans into 2 inch long pieces.
Grind coconut, red chillies and cumin to a coarse paste.
In a kadai add the oil and when it is hot add mustard seeds. When the mustard seed pops up add asafoetida and curry leaves. Fry the contents for a while.
Add beans pieces along with salt and mix well. Sprinkle a handful of water on the beans. Cover with a lid and cook till the vegetable is soft and all the water is absorbed.
Add ground coconut paste and stir well and remove from stove.
