Green Beans Poriyal, Bhaji/Sabji, South Indian Style
South Indian styles of cooking is completely different from the North Indian style and varies from state to state. In the North, cumin, asafoetida, turmeric, coriander and chilli powder are the main spices used. This dish has gentle flavours You can make it mild or hot, as per your taste. Serves 4
250 gm. green beans of any type
11/2 tsp. oil
1/2 tsp. black mustard seeds
A pinch of asafoetida powder (optional)
8-10 curry leaves (not bay leaves)
1-2 tsp. black gram/ skinless urad dal)
1-2 tsp. Bengal gram/skinless chana dal
1 dry red chilli, broken up
Salt to taste
1 tsp. tamarind pulp* or concentrate (if you do not have it, use a squeeze of lemon juice instead)
2 tbsp. fresh or desiccated coconut
*Pure Tamarind puree can be bought in jars from Asian grocers. It is much better than the dark coloured tamarind concentrate, which has artificial colourings and makes a dish look quite dark.
Top and tail and then thinly slice the beans thikly, either across the beans or as thin strips.
Steam in a microwave for 3-4 minutes or boil lightly, they should retain their crispness. Microwave strengths vary, so check that they are cooked but not soggy. Drain and keep aside.
Heat oil in a wok and add mustard seeds. Cover, otherwise they will splutter and jump all over your stove.
When they splutter, add curry leaves, urad and chana dal and red chilli.
Fry on medium until dals begin to brown.
Add beans and salt and cook on low medium heat for 3-4 minutes, stirring a few times. Remember, they are already steamed and too much cooking will loose the crispness.
Add coconut and tamarind. Stir it in.
Adjust seasoning and turn off heat
Serve with Sambhar Dal.