Ingredients:

• 400gm – cluster/string beans/goru chikkudu
• 1 medium – onion, cut fine
• 1 tsp – Red Chilli powder
• 2 red chilli, broken into pieces
• Salt
• Turmeric powder, a pinch
• 2 tbsp – oil
• 6 to 8 Cloves – peeled, crushed Garlic
• 1/4 tsp – Mustard Seeds
• 1 tsp – Urad Dal
• 8 Curry leaves
• 2 tsp – chopped, Coriander leaves
• 2 tbsp – grated Coconut

Method:

1. Boil beans (whole) in salted water till soft but not mashed. Drain and remove the fibrous part and keep it aside (if beans are long, cut them into two and boil).
2. Heat oil. Add mustard seeds, urad dal, chilli pieces, garlic and curry leaves.
3. Fry till mustard splutters and dal turns light brown.
4. Add onion and fry till it becomes soft and pink. Then add beans, red chilli powder and turmeric powder.
5. Cook for 2 minutes with a lid on (add a pinch of salt if necessary).
6. Add grated coconut and chopped coriander; mix well and keep it for a minute on the fire.
7. Remove and serve as side dish.
8. Variation: You can add a tablespoon of jaggery powder before removing from fire; children will love it.

Recipe courtesy of Uma Devi Ramachandra