Green beans curry is the basic fresh veggie curry we always reach out to whenever we have dal and rice! I remember my younger son (when he was about 2 years old) asking for “beencha upkali” (beans stir fry) in his cute baby language every time I ask him his favorite veggie stir fry he would love to have! This curry is a different take on the same simple beans upkari/curry (which has either mustard or garlic and red chilies). As a south Indian, especially from the coastal town of Mangalore which is known for lots of coconut groves, I love to add grated coconut in some form or the other in any dish. This delightful version has a melange of coconut, peanuts and sesame seeds in the form of a coarse paste which is then cooked with green beans and some potatoes. If you are on a nut free diet, you can omit the peanuts.
Just saute chopped vegetables with this coconut paste and viola! You have a different, yet simple and delicious fresh green beans stir fry to enjoy with rice and dal or even as a side dish with rotis, parathas, chaptis or even puris; totally vegan, gluten free and plant based! We enjoyed it with hot, steamed rice, dal palak, Bhindi Saglen (Okra in a coconut masala; recipe will be posted soon) and a fresh fruit salad!
If you do make this curry, do give me a shout out on Instagram (@curryandvanilla16) using the hashtag #curryandvanilla16 or share your version on my Facebook page! Don’t forget to leave a rating and comment in the box below. I would love to hear from you! Enjoy foodie friends and Happy Cooking/Eating! For more ways to enjoy fresh green beans, do check out some from my kitchen:
Green Beans Upkari/Stir Fry Zesty Three Bean Salad with Walnuts and Pomegranate
Lets make us a simple yet exotic Green beans and potatoes curry with some coconut-peanut flavored hue, shall we?
STEP-WISE INSTRUCTIONS TO MAKE GREEN BEANS STIR FRY:
TO MAKE COCONUT PASTE: Cook Time: 15 minutes
2 cups chopped green beans 1 medium sized potatoe, scrubbed or peeled and chopped into small cubes ½ tsp haldi/turmeric powder ½ tsp freshly ground black pepper powder ¼ tsp hing powder/asafetida powder (optional) FOR COCONUT-PEANUT PASTE: ¼ cup grated coconut (fresh/frozen) 3 tbsp peanuts, with our without skin 1 tbsp white sesame seeds 1 tsp jeera/cumin seeds 2 green chilies/jalapenos, chopped FOR SEASONING/TEMPERING: 2 tablespoons coconut oil (or any cooking oil) 1 tsp mustards seeds 1 large red chilli, whole or roughly cut into 2 to 3 pieces
Instructions In a small blender jar, make a coarse paste of coconut, peanuts, green chilies, jeera and sesame seeds. Set aside.
PREPARE THE VEGETABLES: Wash, clean, remove ends and chop green beans into small pieces. Wash and scrub well or peel a medium sized potato and cut into small cubes. TO MAKE THE CURRY/STIR FRY: Heat a large saucepan or kadai or wok. Once hot, add oil and mustard seeds. As soon as the mustard splutters and crackles, add the red chili and saute for a few seconds.
Stir in the coconut masala, haldi, hing powder and crushed black pepper powder; stir fry on medium heat for a few couple of minutes, stirring continuously.
Tip in the chopped green beans and potatoes along with salt to taste and mix well. Sprinkle a little water if necessary. Cook, covered on medium heat until the green beans are cooked and potatoes are tender soft; about 7 to 9 minutes.
Once the veggies are cooked well, remove from heat and serve hot as a side dish with hot steamed rice and dal or any Indian flat bread like rotis, parathas, chapatis or puris. This simple and delicious stir fry is a good side dish with any meal! ENJOY AND HAPPY COOKING/EATING!
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