Green Beans/ String Beans Sabzi/Bhaji
“If all the ingredients in two recipes are same, but the taste differs based on shape of the cut vegetables” this was what on of our teachers had mentioned in one of the English classes while in middle school. And I was quick to agree to it because whenever mom prepared bhaji with eggplant vertically sliced, I used to love it rather than having it diced or cubed. It seems funny though !. And same with the green beans too. It even goes to the extent that the seasoning changes with the way the vegetables are cut. So with green beans, I prefer using green chilies and mustard if I have finely cut beans or else I use tomato and red chili powder if I just break them in three four parts.
Ok so here is the green beans bhaji that I prepared yesterday and is a good side or to have it with chapati. Try this version of the beans and you’ll will enjoy this dish with a little seasoning that makes this vegetable a wonderful dish! I prefer having it little crunchy and therefore I just sauté it and not overcook as it will become soggy.
3 cups green beans, chopped
1/2 cup onions, chopped (optional)
1/2 tsp mustard seeds
1 tsp green chilies, chopped
3 –4 curry leaves
1 tbsp oil
1 tbsp grated coconut
pinch of turmeric
salt to taste
1. Heat oil in a pan or skillet
2.Add the mustard seeds, as they crackle, add onion, curry leaves, and green chilies and saute
3. Add the chopped beans and saute for couple of minutes.
4. Add in the turmeric, salt and fresh or frozen grated coconut and keep sautéing for 7 –10 minutes.(I like the beans to be crunchy in this type of recipe so I don’t prefer it cooking with lid covered)
5. Garnish with coconut and the serve as side or with chapati.
Preparation Time: 15 mins