Follow these steps for perfect results
Turmeric powder
Cumin seeds
roasted
Garlic
minced
Sunflower Oil
Fresh coconut
grated
Salt
to taste
Mustard seeds
Sesame seeds
roasted
Red Chilli powder
Green beans
cut into 1/2 inch pieces
Curry leaves
Clean, wash, and cut the green beans into 1/2 inch pieces.
Dry roast cumin seeds, garlic, sesame seeds, and fresh coconut separately.
Grind the roasted ingredients (except red chilli powder) into a fine powder.
Heat sunflower oil in a heavy-bottomed pan on medium flame.
Add mustard seeds and let them splutter.
Add curry leaves and let them crackle.
Add the chopped green beans and turmeric powder.
Saute until the beans are 3/4th cooked, covering the pan with a lid (approximately 10 minutes).
Add the prepared spice mix and red chilli powder to the beans.
Season with salt and saute until the beans are fully cooked.
Switch off the flame and serve.
Expert advice for the best results
Adjust the amount of red chilli powder according to your spice preference.
Ensure the beans are cooked through but still retain some crunch.
Everything you need to know before you start
10 mins
Spice mix can be made ahead.
Garnish with grated coconut and fresh coriander leaves.
Serve hot with rice and dal.
Serve as a side dish with roti or chapati.
Complements the spice and nutty flavors.
Discover the story behind this recipe
A common and popular side dish in Andhra cuisine, often served as part of a traditional thali.
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