Beans curry with shredded coconut is a simple dry subzi, which is easy to make and takes few ingredients. This is another very common dish in telugu families. I make it a point to make this after festivals, as coconut is readily available after puja. It also makes a perfect side dish for vrat days, as onions and garlic are not used. This is the way I make it…
2 cups of cut beans
Half a cup of shredded coconut, I ran cut coconut pieces through mixie, but you can hand shred coconut with a coconut shredder.
In a pan, add 1 ½ tbsp. of oil and add seasoning.
Once seasoning gets brown, or mustard starts splattering, add cut beans.
Stir beans, add salt and turmeric.
Stir and place the lid on. Cook on low to medium heat. It takes about 20 minutes. Check once in a while so that beans are not getting burned.
Add chilli powder, coconut and stir.
Let it cook another 2 to 3 minutes.
Beans curry is ready!
Beans – approximately ½ kg
Shredded fresh coconut – ½ cup
Turmeric – ½ tsp
Chilli powder – 1 tsp ( increase or decrease according to your taste)
Salt – as required
Red chillies -1
Chana dal (Bengal gram dal) – 2 tsp
Urad dal (split black gram dal) – 1 tsp
Rai (avalu, mustard seeds) – 1 tsp
Jeera (jeelakarra, cumin) – 1 tsp
Curry leaves – few
- Wash beans, dry and cut them into pieces.
- Add 1 ½ of oil in a pan, once heated add seasoning with red chilli, urad dal, chana dal, mustard seeds, jeera and curry leaves.
- Add beans, stir. Add salt, turmeric and cook with the lid on for another 20 minutes on low to medium heat. Check and stir once in a while so that beans are not getting burned.
- Once beans looks cooked, add the chilli powder and shredded coconut. Stir and cook for another 2 to 3 minutes before switching off the stove.
- Serve with hot rice.
- Once beans curry is done, add 2 cups of cooked rice into the pan and mix very well. This becomes instant coconut rice(with beans), and works well to take as lunches.