You will notice a trend in a lot of my vegetable side dishes, they start out with oil, mustard, urad dal, and dried red chilies. This is a traditional seasoning combination that gives many vegetables a good depth of flavor, while allowing that natural taste of the vegetable to shine through. These types of vegetable side dishes pair well with most other Indian dishes and are fairly easy to put together.
Green beans are certainly on of America’s favorite vegetables and for good reason, it pairs fairly easily with protein and is great in a medley of other vegetables. It also works great by itself. Green beans are great toddler food too since it has a natural sweetness that does not offend these picky eaters. This dish has a nice salty and earthy quality to it that would pair well with a baked salmon and grilled pork or chicken. If you are planning on cooking some Indian food, this would be the perfect side to pair with your meal. I recommend pairing this side with Puliyogare, Thakkali Gojju and Dal Oggarane.
- 4 Tbsp Canola Oil (45g)
- 1 Tsp Mustard (4g)
- 1 Tsp Urad Dal (5g)
- 1 Stick of Curry Leaves (1g)
- 6 Dried Chilies, whole or split in half (6g)
- Pinch of Turmeric, approx. 1/4 Tsp
- Salt to Taste
- 20 Oz Frozen Green Beans, cut to bite size pieces (567g)
- 1/2 Cup Frozen Grated Coconut (30g), can be found in the freezer section at the Indian store
- Heat Canola oil in a skillet on medium high heat.
- Add mustard, urad dal, and dried red chilies to skillet and let spices sizzle for few seconds
- Add frozen green beans, salt, and turmeric, and mix well. Cook till green beans soften but retain a crunch.
- Add grated coconut and saute for a few seconds till coconut heats through.
- Adjust salt as needed and turn off heat.
- Serve hot!