- French beans – 250 grams
- Coconut beans – 1/2 cup (grated)
- Oil – 2 tbsp
- Cumin seeds – 1/4 tsp
- Red mustard seeds – 1/4 tsp
- Coriander powder – 1 tsp
- Salt – 3/4 tsp or to taste
- Green chili – 1 (finely chopped)
- Ginger piece – 1/2 inch (grated)
- Red chili powder – 1/4 tsp
- Asafoetida – 1 pinch
- Dry mango powder – 1/4 tsp
- Turmeric powder – 1/4 tsp
How to make ?
Rinse the beans thoroughly with water and then drain out the excess water. After this, remove the stalk from both the sides. Make a bunch of beans, place it on board and chop into 1/2 to 3/4 inch chunks.
Take some oil in a wok and splutter cumin seeds and mustard seeds to it. After the seeds crackle, add asafoetida, turmeric powder, ginger, green chili, coriander powder and saute the spices for a while.. Now to it add chopped beans, salt and red chilly powder. Mix well, cover and cook for 4 to 5 minutes.
After 5 minutes, stir the sabzi well. Press the beans with a ladle to check if they turned tender. Beans are cooked through and appear crunchy. Now mix dry mango powder, grated coconut to it and stir thoroughly. Cook the sabzi as it is for a minute or so.
After 2 minutes, coconut beans sabzi is ready. Turn off the flame and transfer it to a bowl.
Uniquely flavored coconut beans fry sabzi is ready to be served. This much sabzi is sufficient for 4 to 5 members as a side dish. Serve this sabzi with chapatti, paranthas, poori or rice and relish eating.
- You can use any of the two from cumin seeds and red mustard seeds.
- Beans tend to cook too quick and also remain little crunchy so don’t over cook them.