Flip Cookbook

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Green Beans Indian Stir-Fry (Subzi)

This recipe is presented courtesy of my mom. She made it a couple of times and then I absolutely had to have it. The Urad dal adds a lovely aroma and taste to the dish. I almost want to say that this is a South-Indian recipe, but I don’t want my South-Indian friends whacking me on my head because I haven’t done my research on it! πŸ˜›

I was trying to get the English name for Urad dal, and while reading about it on wiki, I came across some interesting information. Urad dal is recommended for diabetics! It is used in traditional Indian(Ayurveda) medicine and pharmacological extracts have demonstrated immunostimolatory activity. I grew up on this dal and never knew of its capabilities! I definitely need to consume more than a tablespoon of it! πŸ™‚

We usually have this subzi with roti’s, yogurt and pickle. Enjoy!

Green Beans Indian Stir-Fry (Subzi)

Makes: 4 servings
Ready in: 15 minutes prep time + 10 minutes cooking time

Ingredients

  • 4 cups approx beans chopped fine (600gms)
  • 4-5 green chilies, de-seeded
  • 1 stalk curry leaves
  • 1 tbsp urad dal
  • 1/2 tsp turmeric powder
  • 4 tbsp vegetable oil
  • 1 tsp mustard seeds
  • salt to taste
  • Directions

    1. Wash the green beans thoroughly. Start by trimming off the ends. Weigh your beans at this point, because you want to change the recipe based on the beans you have. Finely chop the green beans. This will take you about 15 minutes, but believe me when I say, it is worth the effort!

    2. De-seed the chilies if you don’t want it too spicy. This was a new trick I learned from my mom. Slit the chili in half along its length, and clean out the seeds.

    3. One of the main ingredients for this recipe is urad dal, which gives a subtle aroma and taste to the dish. I’ve taken a close up here to show it but it still doesn’t quite show the dal! *smirk*

    4. Heat the oil in a pan. Once it is hot, adjust the heat to medium on the stove, and add the mustard seeds.

    5. Once the seeds have sputtered for a bit, add the chopped chili and the curry leaves to the oil. There will be more sputtering at this point.

    6. Once the chili is slightly tender, add the urad dal and mix well.

    7. Over the next minute or so the dal will roast well in the oil and change color to a light brown. At this point you’ll also smell the fragrance of the seeds. Add the turmeric.

    8. Immediately add the green beans and mix well. Add salt to taste and let the beans cook, covered, for about 10 minutes or so. Check in-between to see if it is done sooner.

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    5 Responses to Green Beans Indian Stir-Fry (Subzi)

    1. i love green beans! i usually just steam them but this looks wonderful with the spices here :D.

    2. Vicky says:

      This looks nice!!!

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