Ingredients
Cabbage- 2 cups chopped
Green Beans- 1 cup
Onion- 1 small chopped
Green chili- 2 chopped
Idly podi- 1 tbsp
Coconut- 2 tbsp shredded
Salt- as needed
For seasoning
Oil- 1 tbsp
Mustard seeds- 1 tsp
Split urad dhal- 1tbsp
Curry leaves- few
Asafoetida- a pinch
Method
- Slit the beans in the middle and cut into pieces.
- In a pan heat oil and do the seasoning. Add onions, green chili and saute till soft.
- Add cabbage, green beans and salt and cook for 7-8 minutes or until the vegetables are soft.
- Sprinkle coconut and ildly podi.
- Mix well and serve with rice.
Ingredients
Edamame- 2 cups shelled
Onion- 1 small chopped
Red pepper- 1/2 cup
Garlic- 1 clove crushed
Ginger- 1tsp shredded
Soy sauce- 1 tsp
Rice Vinegar- 1/2tsp
Salt and pepper- as needed
Method
- In a pan, heat oil and add onion and red pepper. Saute till soft. Add ginger and garlic and cook for 2 minutes.
- Add soy sauce and vinegar to the pan and mix well. Cover with a lid and cook till edamame is soft.
- Sprinkle with salt and pepper and serve warm.
Ingredients
Sugar snap peas- 2 cups
Soy sauce- 1tbsp
Rice vinegar- 1 tsp
Red chili flakes- 1tsp
Toasted sesame oil- 1tsp
Salt and pepper as needed
Sesame seed- 1tsp to garnish
Method
- In a small bowl, mix all the ingredients except sugar snap peas and sesame seed.
- In a non stick pan, add 1tsp of cooking oil and heat in a high flame.
- Add the sugar snap peas and saute for 3 minutes. Add the sauce mixture and mix well.
- Cook for another 3 minutes and remove from heat.
- The sugar snap peas must not be cooked through, it should be still crunchy.
- Can be served as a side for Asian burgers.
Ingredients
Broad beans- 1 cup chopped ( french beans can also be used)
Eggs -3
Onion- 1 small chopped
Turmeric powder- 1/4tsp
Salt- as needed
Chili powder- 1tsp
Pepper- 1tsp(freshly ground)
Method
- In a non stick pan, heat oil and saute the onions until soft.
- Add the broad beans, salt and the powders. Sprinkle with water and cover the pan with a lid.
- When the beans are cooked and all the water is evaporated, break the eggs and pour over the vegetable.
- Keep stirring until the eggs are cooked. Check for salt and add if necessary.
- Serve hot with rotis. Can be used as a stuffing for sandwiches.
Ingredients
Green beans- 2 cups chopped
Onion- 1/2 cup chopped finely
Salt- to taste
To grind
Peanuts- 1/4 cup
Dried red chilli- 3
Garlic- 2 cloves
Dry roast all the ingredients and grind coarsely.
For tempering
Oil- 2 tbsp
Mustard- 1/4 tsp
Urad dhal- 1/4 tsp
Curry leaves- few
Method
In a pan, heat oil and splutter the tempering ingredients.
Add the onions and saute till soft.
Add the beans and sprinkle with salt and water.
Cover the pan with a lid and cook till the beans are soft (approximately for 12- 15 minutes).
Add the ground mixture and mix well.
Serve hot with rice or chapatis.
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| Beans stir fry |
Ingredients
Beans -2 cups (cut into small pcs)
Onion- 1
Green chili- 4 slit lengthwise
Curry leaves-few
Gram dhal - 1/4 cup
Toor dhal - 1/4 tsp
Red chili - 2
Coconut grated-2tbsp
Salt - 1//2 tsp +1/4 tsp
For tempering
Mustard - 1/4 tsp
Split urad dhal - 1/4 tsp
Curry leaves - few
Method
- Soak the dhal for 30 minutes and grind it coarsely with red chili and 1/4 tsp of salt.
- Steam cook the ground dhal mixture for 10 minutes in a pressure cooker or shallow fry the mixture in a non stick pan till it becomes crumbly.
- In a pan splutter mustard and urad dhal. Add onion, g.chilli , curry leaves and fry well.
- Add beans, salt and sprinkle with water. Cook till beans are soft approximately 7-8 minutes.
- Add the cooked dhal mixture with beans and mix well.
- Sprinkle with grated coconut and serve.
