Follow these steps for perfect results
Green beans (French Beans)
chopped
Dry Red Chilli
Mustard seeds
Sesame seeds (Til seeds)
roasted
Raw Peanuts (Moongphali)
roasted
Salt
to taste
Cumin seeds (Jeera)
Sunflower Oil
Red Chilli powder
Water
Chop green beans into 1-inch pieces.
Pressure cook green beans with salt and 2 tablespoons of water for 1 whistle. Immediately release the pressure.
Dry roast sesame seeds and peanuts separately until aromatic. Cool and grind into a coarse powder.
Heat oil in a pan and add mustard seeds, cumin seeds, and dry red chili.
Once the mustard seeds crackle, add the cooked beans and saute for about a minute.
Add red chili powder and the sesame peanut spice mix. Stir quickly.
Adjust salt if needed.
Serve hot.
Expert advice for the best results
Roast the peanuts and sesame seeds until fragrant for best flavor.
Adjust the amount of red chili powder to your spice preference.
Everything you need to know before you start
10 mins
Can be made a day ahead and reheated.
Serve in a bowl, garnished with fresh cilantro.
Serve as a side dish with rice and sambar.
Serve as part of a South Indian Thali.
Its acidity will cut through the richness of the dish.
Discover the story behind this recipe
Commonly prepared as a side dish in South Indian homes.
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