It’s getting a lot cooler in the morning,the transition period when Summer turns to Fall is always beautiful. A little bit of drizzle, a nip in the air…..all showing signs of Fall arriving.
The landscape is turning color too and that’s when I want to add a little more green into the food I cook, it will be a while now since we see green again.
The aisles in the Fresh market still had an abundance of the late summer crops,an array of colors bright, the snap beans looked so fresh and tender, I had to add them to my groceries, along with spinach and the rest of the greens.
This morning it was drizzling and the ache in me to have something spicy seemed to kick in, almost around the same time every year. When the weather starts getting cooler, the salads and smoothies go out, the need for something warm and spicy comes calling…..so here is my Snap Beans ‘Poriyal’/Stir fry , a simple and easy recipe to kick of the season for many more spicy foods to roll in.
“The magic lies in slicing the snap beans evenly to make it look presentable, only then would the one who eats it, relish it” said a neighbor aunt, when I was a kid, I can almost see her bent over her cutting board, with her arthritic hands, yet how delicious the food she cooked ! You are never alone in the kitchen, you always are surrounded by giants who nurtured that passion in you to cook by their delicious yet simple food.Nostalgia and good food always starts with the Fall season for me….
Table of Contents
Snap Beans Poriyal
Ingredients
- For seasoning:
1 tbsp 1 Coconut Oil
1 tsp 1 Urad dhal
1 tsp 1 Mustard seeds
1 tsp 1 Cumin seeds
- For the Poriyal /Stir Fry
Snap Beans – a bag full
1 1 big Onion
3 3 -4 cloves Garlic
1/2 tsp 1/2 Cayenne Pepper powder
1/4 tsp 1/4 Garam masala Powder
Salt – to taste
1 tbsp 1 Coconut Flakes ( optional, I did not add)
Directions
- Warm oil in a wok, to this add the Urad dhal, mustard and cumin seeds and do the seasoning.
- To this add the crushed garlic cloves and wait for the aroma to fill in the kitchen.
- Now add the finely sliced onions and saute them till light brown.
- To this add the fine and evenly sliced snap beans, after you have cleaned it off dirt.
- Next add the cayenne pepper powder , salt and the garam masala powder to the above & stir them well together so they coat the snap beans.
- Cover with lid, occasionally stirring, there is no need to add any water since the beans cook in their own steam.
- Remove from oven top after a few minutes, serve hot with rice and rasam or even curd/yogurt rice….a yummy light lunch, yet satisfying your urge for spicy food.Enjoy!