Snake beans curry
Vegetables are an integral part
of the Sri Lankan Diet. This snake bean curry is such a tasty curry and
best to serve with plain boiled rice. When selecting snake beans ,
choose ones that are nice and stiff with the seeds tightly held in the
skin.
Ingredients:-
| Snake Beans (cut into 5cm) | 300g |
| Shallots/onion (chopped) | 50g/1 Large |
| Dried chili flakes | 1 TSP |
| Garlic (chopped) | 3 |
| Green chillies (chopped) | 2 |
| Turmeric Powder | ½ TSP |
| Cumin Powder | ¾ TSP |
| Mustard seeds | ½ TSP |
| Fenugreek Seeds | ½ TSP |
| Fennel seeds | ½ TSP |
| Coconut Cream (Thick) | 2 TBS |
| Curry Leaves | 1 Sprig |
| Salt | 1 TSP or to taste |
| Water | 1/2 Cup |
| Oil | 1 TBS |
Snake beans
Method:-
- Heat the oil in a pan and add the mustard seeds when they start to splutter add fenugreek and fennel seeds.
- Add shallots, chili flakes, chopped garlic, green chilies, curry leaves and sauté for 1minute.
- Add snake beans and stir continuously.
- Add turmeric, cumin and salt. Cover and cook for 2 to 3 minutes.
- Retain the color of the beans and do not overcook.
- Add water and coconut cream and stir to combine, cook for a few more minutes or until the beans are cooked through.
- Serve with plain rice as a side.
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