BeansCoconut/KobbariBeans

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

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Half a cup of shredded coconut, I ran cut coconut pieces through mixie, but you can hand shred coconut with a coconut shredder.

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In a pan, add 1 ½ tbsp. of oil and add seasoning.

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Once seasoning gets brown, or mustard starts splattering, add cut beans.

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Stir beans, add salt and turmeric.

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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.

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Add chilli powder, coconut and stir.

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Let it cook another 2 to 3 minutes.

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Beans curry is ready!

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Ingredients:

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

Seasoning:

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

Method:

  • 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.

Serving:

  • 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.
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