String Beans Curry
String Beans Curry – Indian style string beans stir fry that is spicy & garlicky simple dish, comes together under 20 minutes!
Growing up I saw my grand ma and mom making this once in a while. However after I came to the states, I ended up eating it lot more. My mother in law would make it frequently. And the reason is, string bean is one of those veggies that is widely available in the state. Most grocery stores have them fresh. Not that they are not easily available in India. But there are so many other fresh vegetables available back home that repetition of same vegetable is not that frequent.
Now being a mother, I do tend to lean towards vegetables that my kids like to eat. And fortunately String Beans are one of those! Not only they are easily available here but its also super easy to prep and cook. For example this recipe, it is a combination of my mom’s and MIL’s recipes. Some of you might say that this is not Gujarati shaak, it is String Beans Poriyal which is a tamil style string beans stir fry. This string beans version is a bit different from how Poriyal is made. It does require sautéing of lentils and lentil spice mix like poriyal has.
This version uses Ajwain (carom seeds), basic spices and grated coconut. It pairs well with PHULKA ROTI. When I am in the mood for making a comforting thali that includes this shaak, I like to also make GUJARATI KADHI and VEG PULAO. The combination of those food items go so well with each other. If you end up making this simple shaak or any of the mentioned items above, leave me a comment below. Or tag me on Instagram @myvegetarianroots. I would love to hear your feedback!
Happy & Healthy Eating!!
String Beans Curry
Ingredients
- 4 cup Chopped String Beans washed, dried, chopped in small pieces
- 2 tbsp Oil
- 1½ tsp Carom Seeds Ajwain
- ¼ tsp Asafetida/Hing
- 1 tbsp Ginger & Thai Green Chili Paste
- 1 tbsp Minced Garlic
- 1 tsp Salt add another ¼ tsp if you like
- 1 tsp Kashmiri Red Chili Powder if using spicy red chili powder, use only ½ tsp
- ½ tsp Turmeric Powder
- 2 tsp Cumin Coriander Powder Dhana Jiru Powder
- ¼ tsp Garam Masala
- ¼ cup Water add another ¼ cup if desire
- ¼ cup Grated Coconut (fresh or frozen) optional
Instructions
- Wash, dry and chop fresh string beans in small pieces.
- In a pressure cooker, heat oil. Once hot add carom seeds. If using Instant Pot, put it on saute mode.
- Once carom seeds starts to fragrant and deepen in color, add hing (asafetida).
- Add in chopped string beans and all the spices listed above.
- Add in ¼ cup of water, mix well. If you runny consistency, add another ¼ cup. Mix well. Taste it, add another ¼ tsp of salt if needed. Mix well.
- Pressure cook with 3 whistles in Indian style pressure cooker, let pressure release naturally. If using Instant Pot, cook on high pressure for 4 minutes and let the pressure release naturally for 3-4 minutes. Then manually release the pressure.
- Once you open the pressure cooker, add in grated coconut and mix well.
- Simply serve it with phulka rotli!