Beans Curry Recipe
Beans curry is a delicious, nutritious, and wholesome dish that you can easily prepare for lunch or dinner. It combines the earthy flavors of green beans with a blend of Indian spices, coconut, and tamarind for a tangy and flavorful result. This North Indian-inspired curry pairs wonderfully with rice, mixed vegetable sambar, and crispy papad, making it a well-rounded meal perfect for any occasion.
Ingredients
| Ingredient | Quantity |
|---|---|
| Green beans (cut into small pieces) | 500 grams |
| Onions (finely chopped) | 2 |
| Coriander seeds | 1 tablespoon |
| Cumin seeds | 1/2 teaspoon |
| Dried red chilies | 4 |
| Byadgi red chilies (milder variety) | 2 |
| Grated fresh coconut | 1 cup |
| Dry coconut (grated) | 2 tablespoons |
| Poppy seeds (khus khus) | 1 tablespoon |
| Tamarind (soaked, size of a lemon) | 1 |
| Jaggery (grated) | 2 tablespoons |
| Turmeric powder | 1 tablespoon |
| Salt | To taste |
| Mustard seeds | 1 teaspoon |
| Curry leaves | 10 leaves |
| Asafoetida (hing) | 1/4 teaspoon |
| Oil | As required |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 240 kcal |
| Carbohydrates | 40 g |
| Protein | 6 g |
| Fat | 8 g |
| Fiber | 7 g |
| Sugar | 8 g |
| Sodium | 220 mg |
Instructions
Step 1: Prepare the Spice Paste
-
Roast the spices: Start by heating a tablespoon of oil in a pan on medium heat. Add coriander seeds, cumin seeds, dried red chilies, Byadgi red chilies, dry coconut, poppy seeds, and grated fresh coconut. Sauté these ingredients for about 1-2 minutes, stirring continuously until fragrant and lightly golden.
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Grind the paste: Transfer the roasted spice mixture into a mixer grinder. Add tamarind, jaggery, half of the chopped onion, and salt. Grind this into a smooth paste using a little water if needed. Set aside the paste for later use.
Step 2: Cook the Green Beans
- Boil the beans: In a saucepan, add enough water to cover the green beans and cook them until tender. This should take about 5-6 minutes. Drain the beans and set them aside.
Step 3: Make the Curry
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Temper the spices: In a large skillet or kadhai, heat 1 tablespoon of oil. Add mustard seeds and let them splutter for a few seconds. Then, add asafoetida (hing) and curry leaves. Sauté for a few seconds until aromatic.
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Cook the onions: Add the remaining chopped onion to the skillet, along with a pinch of salt. Cook the onions on medium heat until they turn soft and translucent, which should take about 3-4 minutes.
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Add turmeric and beans: Once the onions are softened, add the turmeric powder and the boiled green beans. Stir and cook for 1-2 minutes to let the beans absorb the flavors.
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Mix in the spice paste: Add the prepared spice paste to the beans and onions. Stir well to coat the beans evenly with the paste. Cook for another 4-5 minutes, allowing the flavors to meld together.
Step 4: Finish the Dish
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Add water and simmer: Pour in about 1 cup of water to adjust the consistency of the curry. Bring it to a boil, then reduce the heat to a simmer. Let the curry cook for another 5-6 minutes until it thickens to your desired consistency.
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Serve: Once done, remove the curry from the heat and serve it hot. Garnish with freshly chopped coriander leaves if desired.
Serving Suggestions
Beans curry tastes best when served alongside steamed rice, mixed vegetable sambar, and crispy papad. You can also enjoy it with roti or paratha for a more wholesome meal. The subtle sweetness from jaggery and the tang from tamarind balance beautifully with the heat from the chilies, making it a well-rounded and flavorful dish.
Cooking Tips
- For a more indulgent version, add a splash of coconut milk towards the end of cooking to give the curry a richer texture.
- If you like your curry spicier, you can increase the number of dried red chilies.
- Adjust the quantity of tamarind and jaggery to suit your taste preference. More tamarind will make the curry tangier, while additional jaggery will give it a slight sweetness.
Variations
- With potatoes: You can add diced potatoes to the curry to make it more filling.
- With peas: Green peas pair wonderfully with green beans and can be added to the curry to give it more texture and sweetness.
- Without coconut: If you’re not a fan of coconut, you can skip it entirely and still make a delicious curry by using a bit more onion and tamarind.
This beans curry recipe is a simple yet flavorful dish that brings together the goodness of green beans with the vibrancy of Indian spices. The balance of spice, sweetness, and tanginess makes it a comforting and satisfying meal. Enjoy this vegetarian dish as part of your daily meals or serve it during a family gathering!
