Beans Korma - South Indian Style

          Mixed Vegetable Korma is quite a popular item in the menu of most of the restaurants. There are many versions to this delicacy and it differs from region to region. The korma from the north is quite different from that of the south, where the ingredients, taste and flavour differs.

          I tried to create a similar version to this erstwhile dish by cooking it with only French beans. In my earlier recipe of mixed veg. korma, I added yoghurt, but in this recipe, I tried with cashew paste.

           It is best enjoyed with naan, chapatti, parathas, tandoori roti or poori. In the south, it is generally served with appam, idiyappam, poori or parotta. It also tastes great with plain biryani or jeera rice. So check out the step by step pictorial recipe to prepare it.

• 400 gms. beans, cut into 1" pieces
• 2 tbsp. oil
• 1 tsp. mustard seeds
• 1" cinnamon, stick
• 2 green cardamoms
• 4-5 cloves
• 1 onion, chopped
• 1 sprig curry leaves
• 1 tsp. ginger-garlic paste
• 1/2 tsp. turmeric powder
• 1 tsp. red chili powder
• 1 tbsp. roasted coriander-cumin powder
• 1 tsp. garam masala powder
• salt to taste
• 1 tomato, chopped
• 2 tbsp. cashew paste
• 1 tbsp. lime juice (opt)
• coriander leaves to garnish

          Boil the beans till they are soft and keep aside. Heat oil in  a pan and temper with the mustard seeds, cinnamon, cardamoms and cloves. Allow it to splutter

          Add the onion and curry leaves. Sauté till light brown. Add the ginger-garlic paste and all the dry spices (except salt), mixed with some water to form a paste. Sauté till oil separates.

          Add the tomatoes and continue to fry on low flame till it is well mashed. Add the cashew paste and mix well. 

          Add the beans and 1/2 cup water. Cook, covered till the gravy thickens. Drizzle the lime juice and serve, garnished with coriander leaves. 

  

                      Heat oil & temper with mustard seeds, cinnamon, cardamoms & cloves.

                                Add onions & curry leaves. Sauté till light brown.

                   A dd ginger-garlic paste all dry spices mixed with some water. Sauté till 
                   oil separates.

                                 Add tomatoes & continue to fry till it is mashed.

                                   Add cashew paste & sauté till dry.

                          Add beans, salt, 1/2 cup water. Cook, covered till gravy thickens.

 Serve, garnished, as a side dish preferably with any Indian bread.

Long Beans Fry

       
         Long Beans stir fry in a simple homemade style dish cooked with a tempering of cumin seeds and asafoetida. I cooked it dry along with some potatoes and some dry spices. There are many versions to this vitamin rich vegetable. They can be garnished with crushed peanuts or fresh grated coconut too. It is best had as a side dish with any Indian bread.

• 300 gms. long beans, chopped 
• 1 potato, cut into small cubes
• 1 onion, chopped
• 1" ginger, chopped
• 3-4 garlic cloves, chopped
• 2 green chilies. chopped
• 2 tbsp. oil
• 1 tsp. cumin seeds
• 1/4 tsp. asafoetida (hing)
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tsp. red chili powder or to taste
• 1 tbsp. coriander-cumin powder
• 1 tsp. garam masala powder
• 1 tbsp. coriander leaves

          Heat 1 tbsp. oil in a pan and sauté the potatoes till light brown. Keep aside. Heat the remaining oil and temper with cumin seeds. 

          Sauté for a few seconds and then add asafoetida, followed by the onion, ginger, garlic and green chilies.

          Fry till light brown in colour. Then add the chopped beans, fried potatoes and all the powdered spices and continue to fry, covered on low flame.

          Sprinkle water and stir at intervals. When they are cooked, serve, garnished with coriander leaves.