Ahhh yes, beans has always been an all time favourite. Somehow in the varying order of planning my week`s vegetables, beans would figure more than once. A very versatile vegetables although low in calories are packed with enough nutrients . Green beans are an excellent source of vitamin C, vitamin K and manganese. Plus green beans are very good source of vitamin A (notably through their concentration of carotenoids including beta-carotene), dietary fiber, potassium, folate, and iron. And, green beans are a good source of magnesium, thiamin, riboflavin, copper, calcium, phosphorus, protein, omega-3 fatty acids and niacin.Well, that was a pretty exhaustive list courtesy the World`s Healthiest Foods Foundation.
Here is a simple Beans Poriyal simplified from the Upperi that we make sloshed with redolent coconut oil. The aroma of clean coconut oil to any cooked food is simply irresistable to me.
1 pound green beans cut in to small pieces.
Salt to taste.
2 spoons of dried coconut flakes.
One spoon of coconut oil. (Canola could be used instead.)
Mustard, Curry Leaves, Broken Urad Dhal, Hing, 3-4 dried red chillies.
- Take a kadai and add a spoon of coconut oil.
- When the oil is hot, add mustard, broken urad dhal, red chillies, curry leaves then hing. When the mustard splutters, add the finely chopped beans.
- Add salt, turmeric and sprinkle water and allow to cook.
- When done, simply add the 2 spoons of coconut flakes and mix well to serve.