Wednesday, 24 October 2007

Beans Poriyal (Spicy Beans Stir Fry)

Got off the phone after a long chat with my mom and as of this moment I am filled with random thoughts. First and foremost, how will life be when I am 55? The very thought of me and S sitting by the fire on a cold evening waiting for a call from one of our children, gives me shudders. Suddenly I am homesick, I want to go home and give my mom a big hug, go around the Meenaskhi Amman temple and taste the panniyaram from the raod side vendor in Madurai. So what you may ask prevents me from actually getting on the plane and shooting off to India? Apart from the family politics it is my green policy - Don’t want to contribute to the extra amount of Carbon Di Oxide. Okay that is a lousy reason. Leaving the reasoning behind and concentrating on the task at hand – What can make me feel better. A dash to Sparkhill and tucking into some of those oily samosas? The traffic on the road puts me off from going anywhere near that place. Remember I have an affinity to Traffic Jams.

Back to the present suddenly I start counting my blessings. One of them is my best friend B who is baby sitting my troops today, the whole day. Ain’t I lucky? Thanking my stars and hoping that the stars will be shinning 25 years later, I decided to cook beans poriyal for B. This is something that mom used to make often and a recipe that I had never asked her. I just simply know how to make it after eating it for ages. So here goes my recipe

  • Dwarf Beans – 200 Gms
  • Grated Coconut – 1 Tbsp
  • Mustard seeds – 1 tsp
  • Urad dal – 1 tsp
  • Asafetida – a pinch
  • Slit Green chilles – 3runchy and hence don’t cook them thru.
  • Curry leaves – a twig

Chop the beans and steam them till ¾ cooked. I like the beans to have a little crunch. Grate the coconut. The easiest way is grating fresh coconut using a blender and running it till the coconut is coarse. Better still if you get hold of some frozen coconut you can use them. If using desiccated coconut, soak them for a while in water and then drain the water and use the coconut. Heat a spoon of oil in a pan and temper it with mustard seeds, urad dal, green chillies and curry leaves. When Mustard seed pops up add the steamed beans and stir fry for a minute or two. Season it with salt at this stage. Remove from stove and add the coconut. Mix thoroughly and server it as a side dish. It goes well with rice, noodles and pasta. This recipe is quick, easy, simple and yummy.

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