Beans Poriyal

How to Prepare

1. Heat 4 tablespoons of oil in a kadai or wok over medium heat.
2. Add 2 teaspoons of mustard seeds and wait until they start to splutter.
3. Add 2 teaspoons of urad dal and 2 teaspoons of chana dal, and sauté until they turn golden brown.
4. Add 4-5 dried red chilies (broken into pieces) and a pinch of asafoetida. Sauté for a few seconds.
5. Add the chopped green beans (2.5 kg) and mix well to coat with the tempering.
6. Add salt to taste (about 2-3 teaspoons) and 1 teaspoon of turmeric powder. Stir well.
7. Cover the kadai with a lid and cook on low heat for 10-12 minutes, stirring occasionally, until the beans are tender but still crisp.
8. Add 1.5 cups of freshly grated coconut and mix well. Cook for another 2 minutes.
9. Turn off the heat and serve hot as a side dish with rice and sambar or rasam.