Green Bean Palya

Green Bean Palya strengthens the body, is easy to digest and suitable for all constitutions.

The chili, commonly used in South Indian cooking, is Byādagi chili and is known for its deep red colour; it is relatively sweet and less spicy. If unsure about the level of spice of the chilli you are using, leave whole or cut in half.

Green Bean Palya

Preparation – 30 minutes

Serves 4

Spoon measurements are always heaped unless otherwise stated.

 

Ingredients

4 cups/420g green beans

1½ cups/375ml water

1 tsp fine rock salt

2 tsp jaggery

5 Tbsp/30g dried shredded coconut

½ cup coriander leaves, chopped

Voggarane

¼ cup/60ml peanut or coconut oil

1 tsp black mustard seeds

1 Tbsp split channa dāl

1 tsp split urad dāl

2 dried red chillies

1 tsp cumin seed

⅛ tsp asafoetida powder

20 – 25 fresh curry leaves

½ tsp turmeric powder

Preparation

1.  Chop beans into small uniformed pieces.  Measure out the remaining ingredients – set aside.

Voggarane

2.  In a skillet, over medium-high heat, heat oil, add mustard seeds; when seeds turn grey and pop, turn down the heat, add channa and urad dāl, chili, cumin and asafoetida – fry until both dāl are golden-brown. Add curry leaves and turmeric – fry for a few seconds.

3.  Add beans, water, salt and jaggery – stir to combine.

4.  Simmer rapidly over medium heat until beans are soft – approximately 15 minutes.

5.  Turn off the heat, add coconut and coriander.  Let sit for 5 minutes to enhance flavors. Taste, adding more salt or jaggery, as needed.

 

Serve

Daily, with rice or chapati. Also with pepper rasam or tovve. Suitable morning or evening, in all seasons.

Variation

When serving with rice, add lemon juice at end of preparation.