This is a very simple dry curry which is very common in South Indian meals.
The curry concept or as in kannada we call it ” palya”is very common and has a vital place in the south indian meal. As rice is the main course along with sambar or rasam, the palya is often prepared as a side dish to go with the rice.
Different vegetables and greens can be used to make the Palya, like cluster beans, Amaranth greens, Spinach, Okra etc.
In each case, the cooking process is similar. The ingredients used are very simple . The coconut garnish is really important to enhance the flavor. Most cases a bit of Jaggery is added to sweeten the curry. But I have omitted it here in my recipe.
This simple stirfry is a great accompaniment with Rotis or chapathis.
The tenderness and the natural sweetness of the string beans , makes it melt in the mouth.
The tempering adds a little nuttiness and spice. My favorite way to enjoy this curry will be with some creamy yogurt rice!
String beans curry
1 big bowl of string beans, cut into 2 inch pieces
2 tbsp oil
1 pinch Asafoetida
2 red chillies, dry
2 green chillis, chopped
1 tsp mustard seeds
1 tsp black gram( urad dal)
Coconut for garnish
In a microwave safe bowl, put all the cut beans and fill the bowl with water, just enough to cover the beans.
Cook for about 5 minutes, closing the lid on the bowl.
Meanwhile, work on the tempering.
In a small pan, pour some oil. once it is heated, add mustard seeds, asafoetida, black gram, green chillis and red chillis.
Fry all of them for about less than a minute, on a slow flame. once the seeds splutter and urad dal turns a little golden brown, turn off heat.
Now take the cooked beans, drain excess water from the bowl, add some salt and pour the prepared tempering on top of it.
Mix well. Garnish with fresh coconut.