I have posted beans usili and poriyal prepared with moongdhal. This version is different with chopped onion which is very easy to make and goes well as a side dish for chappathi and rice.
INGREDIENTS:
Beans - 250 gms
Onion - 1 finely chopped
Salt - as needed
To temper:
Oil - 1 tsp
Mustard seeds - 1/4 tsp
Red chillies - 1 broken
Hing - a pinch
Curry leaves - few
HOW TO MAKE:
Cut beans into fine pieces and wash well. Drain the water and keep aside. Heat oil in a kadai splutter mustard seeds, add red chillies, hing and curry leaves. Add finely chopped onions. Fry well and let the onion turn into transparent. Add chopped beans.
Mix well and add needed salt. Add 1/2 cup of water and let the beans get cooked. You need not to cook the beans finely. I always cook in medium and the crispy beans will be very tasty.
If you want the beans cooked nicely then add 1/4 more cup of water. Wait until the water gets evaporates. Turn off the stove.
Serve with sambar, rasam rice and this goes well with chapapthi too.
TIPS:
Beans is a green vegetable and it need not to be cooked fully. Cook in medium.
Do not add more water.
Grated coconut also can be added before turn off the stove.
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