Green Beans Curry

Green Beans were one of the most fruitful produce from our back garden. Amma would use this to make Green Beans curry, add it to Breyani or leave the beans on the plant until it formed what was called Guthra beans. These would be used to increase quantities of Chicken and Mutton Curry or cooked on its own in dishes like-braised Guthra Beans, Guthra Beans and Potatoes or dried to make Sugar Beans Curry .

Amma used to say that the green beans should be 'young' (i.e. they should be plucked fresh off the plant). From our surplus supply, Amma would often cut, then freeze most green beans. This meant we had ‘young Green Beans irrespective of the season i.e Green Beans curry quite often. We mostly had Green Beans Curry for lunch.

Amma usually added potatoes to her Green Beans Curry. She also had a special technique for cutting Green Beans. She used to say that they should be thinly sliced. We usually ate Green Beans Curry with rice or puto. If you are counting carbs then you may want to either exclude the use of potatoes or skip the rice. I prefer Green Beans curry with a green salad made from lettuce and cucumber.

How to Cook Green Beans Curry

To cook Green Beans curry you will need:

500g green beans sliced thin
1 tablespoon Oil
1 tablespoon masala or chilli powder
Half Onion sliced thin
curry leaves
Potatoes (optional)
250ml water

1. Heat a pan on medium heat. Green beans should not be drenched in oil. Amma used to say that Green beans should be braised dry. Once the pan is warm.Add the oil then add the onions and curry leaves.