Recipe: Indian Green Bean-Chili Stir Fry

For our second Indian-themed dinner of the month, we had chicken madras and peshwari naan on the dinner table. To complete the meal, I also wanted to do a simple vegetable dish, and chose this classic southern Indian dish. This Indian green bean-chilli stir fry is spicy from the chili pepper and aromatic with ginger and mustard seeds.

This is another quick and easy recipe, using easily obtainable ingredients. If you can't get jalapeno, just replace with bird's eye chilli (cili padi). The green beans are crunchy and very addictive. So good!

Indian Green Bean-Chile Stir Fry
Recipe by Baby Sumo, adapted from Food & Wine (Sai Viswanath)
Preparation time: 10 minutes
Cooking time: 5 minutes
Serves 4

Ingredients
450g green beans, ends trimmed and cut in half
2 tbsp vegetable oil
1/4 tsp black mustard seeds (biji sawi)
1/2 jalapeño, seeded and minced*
1/4 tsp fresh ginger, grated
10 curry leaves
Salt


1. Bring a pot of salted water to the boil over medium high heat. Once boiling, add the green beans and cook for about 2 minutes, until crisp-tender. Drain and pat dry with paper towels.

2.In a large saucepan or wok, heat the oil over medium high heat. Add the mustard seeds and when the pop, add the jalapeno, ginger and curry leaves, and cook until fragrant, about 30 seconds. Then, add the green beans and toss, about 30-45 seconds. Season with salt and serve immediately.

Note: You can replace jalapeno with bird's eye chilli (4-6 no.). If I am not mistaken, this is called bean poriyal.

I am submitting this post to Asian Food Fest- Indian Subcontinent hosted by Chef and Sommelier.

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