“Beans Sukkha Masala” … here is a simple- tasty no fuss dish that can be prepared in minimum time when in hurry … I am sure with the fast space lifestyle most of you too find it difficult to meet ends many days and yet need to eat something satisfactory and this dish fits perfect for those days, you may try with any other veggie of your choice … this is a semi dry masala curry that tastes best served as a side dish with roti/ chapathi/ poori etc … You can serve it with dosa or dal- chawal too, sure to taste great … try it, tastes awesome … Yummilicious …
** There are times when you need to prepare a quick fix meal due to loads of pending work or when one's health in not its best form or when you need to go out to attend some event. Though plenty of veggies are available during monsoon the problem arises with lashing rains for days at stretch which turns veggies soggy. These do not last for more than a day/ two and one has to just switch over to pulses, brine veggies etc. that are in stock. It’s still raining, hopefully in a day of two the condition may improve.
** Well, to cut short I needed to finish beans which would not last if not cooked and today being Ekadashi, it was NO Onion- Garlic- Rice- Non. Veg One meal of the day for us. I did not have much time so prepared this simple side dish using sambar powder along with coconut for masala, which I prepare often when in hurry. I served it with nachani- wheat roti for lunch along with boondi raita and it was fantastic a simple but fantastic meal. Do try it and enjoy with your family, sure to be loved by all.
** Here is my simple recipe for “Beans Sukkha Masala” … my style …
** Ingredients :
French Beans : 250- 300 gms
Coconut Oil/ Nariyal Tel/ Narlel Tela : 1 tblsp
Mustard Seeds/ Rai/ Sasam : ¼ tsp
Curry Leaves/ Kadipatta/ Karbevu : 3-4 fresh ones.
Salt/ Namak/ Meet : to taste
** For the Masala to be Ground :
Coconut/ Soyi/ Nariyal : ½ cup freshly grated.
Sambar Masala Powder : 2-3 tblsp
Kashmiri Red Chilly Powder (Mirsange Pitti/ Mirchi Tikkat) : 1 tsp
Tamarind/ Chinchama/ Imly :small marble sized piece (1 tsp)
** For Tempering/ Pannaka/ Tadka :
Coconut Oil/ Nariyal Tel/ Narlel Tela : 1 tsp
Mustard Seeds/ Rai/ Sasam : 1 tsp
Curry Leaves/ Kadipatta/ Karbevu : 10-12 fresh ones.
** Wash, wipe dry and trim off both side edges of “French Beans”. String them if necessary on the length of the sides and cut into 1.5 inch sized pieces giving a slant cut (optional, you can cut straight). Add pieces in a colander and rinse under running water and keep it aside for the water to drain off completely for about 5 minutes.
** In a thick bottomed kadai/ pan add coconut oil, when hot add mustard seeds and when they begin to splutter, add curry leaves followed by drained and kept beans. Mix well and fry on medium heat for 2- 3 minutes. Now add about ¼ cup of water and bring to a boil on high heat, then lower the heat to minimum, cover with a tight and let cook until 80% done. Stir the veggies in between for even cooking.
** Note : Beans takes time to cook; if hurry you can use the pressure cooker pan method too. Just heat oil in pressure cooker pan, when hot add mustard seeds, when they splutter add curry leaves, beans and fry together on medium heat for 2-3 minutes. Add some water and pressure cook on medium heat to one whistle. When done allow to rest for 3-4 minutes only, release pressure from the cooker if any to avoid it turning too soft. Add the cooked beans into a kadai for further cooking the curry. You have to be careful with this method to get perfectly cooked beans, I follow this method.
** For Ground Masala : Add into mixer grinder coconut, sambar masala powder, kashmiri chilly powder, tamarind and grind to coarse mixture WITHOUT adding water. Mix in between for even grinding, remove and keep it aside ready.
** Note : The quantity of masala/ chilly powder added can be adjusted according to individual taste, however, the mentioned amount gives perfect medium spiced dish, so do give it a try and check before you increase the same.
** Add the ground masala to the cooking beans with salt to taste and mix well. You can add some water if necessary, ie if you find the curry too dry in texture only. Remember this is a dry textured side dish, so be careful with water. Cover and cook on low heat for 8-10 minutes stirring well in between to avoid being burnt.
** For Tempering/ Pannaka/ Tadka : Heat coconut oil in a small pan, when hot add mustard seeds, when they begin to splutter add curry leaves and fry for a few seconds and then pour it over the simmering curry and mix well. Once again cover with lid and further let cook for another 2-3 minutes stirring once in between. When done remove from fire and keep it aside for 10-15 minutes for the flavors to seep in.
** “Beans Sukkha Masala” is done and ready to be served. This is a semi dry masala curry that tastes best served as a side dish with roti/ chapathi/ poori etc. You can serve it with dosa or dal- chawal too, sure to taste great. On festive/ auspicious days especially Ekadashi day, we observe “one meal a day with NO- onion- garlic- rice- non.veg” for meals. I try preparing easy side dishes to be served with roti or prepare any other fasting meal like bhakri, upma etc. and frankly we do love these simple meals.
** As I mentioned I was falling short on time and needed to go out on duty and during such times I often take this short cut masala that tastes awesome added to any veggies and cooked to dry consistency. I am sure with the fast space life style most of you too find it difficult to meet ends many days and yet need to eat something satisfactory and trust me, this dish is perfect for those days, you may try with any other veggie of your choice too, sure to taste great, especially with cauliflower, cabbage, bitter gourd.
** There are a variety of delicious- easy to prepare dishes included in my Blog here. Do browse through and try them out whenever time permits and enjoy with your family and friends, they are all tasty to relish. Do give me a feedback if possible. You can follow me on following sites so as to not miss out on any posts ….
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