Yesterday at work, a psychologist in the department stopped me to ask, 'Excuse me, but are you Indian?' Now I know that's a perfectly reasonable question, but it never ceases to amuse me. I can't get my egomaniacal head around the fact that there might be people who can't recognize my nationality, or just don't want to assume. Anyway, I said yes, and she offered me a bagful of yard-long beans that grow in her backyard.
You can make this quick stir fry with french beans, or any other beans that you have growing around. 🙂
2 cups beans, chopped into 1/2 inch pieces
1 tbsp oil
1 dried red chilli
1 tbsp grated coconut (fresh/frozen/dried)
1 tbsp mustard seeds/cumin seeds
1/4 tsp turmeric powder
salt and pepper to taste
1 tbsp lime juice
– Heat the oil in a saute pan. Add the cumin/mustard seeds, red chilli, turmeric, and coconut, in that order. Saute for a few seconds and add the beans. Season with salt and pepper.
– Turn the heat to medium-low, cover and cook for five-eight minutes, stirring the beans around once or twice. Add the lime juice in the end and serve. If the beans get too dry/start to stick during cooking, sprinkle a spoonful of water.
We had these with flatbreads, but they are great with rice/served on toast.