Dry Curried Green Beans Food

SRI LANKAN GREEN BEAN CURRY

Steps:

• Heat the clay pot or dutch oven (any pot that can retain the heat for longer would work) and add coconut oil. When the oil is hot, add curry leaves. Mix for few seconds and roughly chopped garlic. Fry until garlic gets lightly brown.
• Add chopped onion and chopped green chilies. Mix and fry for a few seconds until onions get a little soft.
• Then add green beans. Curry powder, chili powder, turmeric powder, salt and mix very well. Stir until you get a nice aroma from the spices.
• Now add thin coconut milk. Mix really well. Cover and cook on medium heat until beans are tender. Open the lid and mix in between cooking to avoid it from burning.
• When almost all the thin coconut milk is evaporated, and beans are soft and tender, add a cup of thick coconut milk. and mix very well.
• Cook uncovered until oil separates and the gravy gets thick. Mix a few times in between to encourage even cooking. And cook on medium-low heat so the coconut milk won't curdle.
• Turn off the heat when you get the desired thickness. The gravy will get even thicker when the curry cools down.

GREEN BEAN CURRY

Steps:

• Heat the oil in a saucepan over medium-high heat. Cook the onion, serrano pepper, garlic, and curry leaves in the oil until the onions are golden brown. Stir in the curry powder, fenugreek seeds, turmeric, and salt; cook another 3 minutes. Add the green beans to the mixture and stir until evenly coated. Reduce heat to medium-low and cook until the beans are al dente. Pour in the coconut milk and simmer at least 5 minutes more. Remove from heat and stir in the lime juice just before serving.

DRY CURRIED BEANS

Steps:

• If using desiccated coconut, soak in warm water to cover 1 hour and drain well in a sieve.
• Heat oil in a 3-quart heavy saucepan over moderate heat until hot but not smoking, then cook mustard seeds, cumin, dals, asafetida, chile, and curry leaves, stirring occasionally, until mustard seeds begin to pop. Stir in beans, water, and salt to taste and simmer, covered, until beans are just tender and most of water is evaporated, 6 to 8 minutes. Stir in coconut.
• Dals are dried legumes.

DRY-CURRIED GREEN BEANS

Steps:

• Bring all ingredients to a boil in a 12-inch heavy skillet, then simmer briskly, partially covered, stirring occasionally, until beans are crisp-tender and liquid is reduced to about 2 tablespoons, 6 to 9 minutes.