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Stirfried green beans

You'll need

500 gm green beans ½ onion 2 dried red chillies (see note) 60 ml (¼ cup) vegetable oil 1 tsp black mustard seeds 1 sprig of fresh curry leaves (see note) ½ tsp ground turmeric 1 cup grated fresh coconut


  • 01
  • String the beans and chop finely. Peel the onion and dice finely. Break the chillies in half.
  • 02
  • Heat oil in a wok or a heavy-based pan. Add mustard seeds, curry leaves, dried chilli and turmeric. Add the beans and onion and season to taste with sea salt. Stirfry then cover for a few of minutes. Add the coconut and stirfry again until the beans are cooked.
Note The chillies and curry leaves are normally removed before serving.

“Porial is a style of preparing different vegetables. The most common one is beans, a popular dish from the south of India, but replacing the beans with cabbage or sliced potatoes also works well. Light and easy, I use beans porial as an accompaniment for pepper chicken chettinad.” This recipe is from the book Qmin by Anil Ashokan (Allen & Unwin, $39.95 pbk).

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

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