A simple and succulent green beans dish from Bihar, cooked in mildly spiced coconut milk is vegan and delicious. An ancient recipe that’s relevant even today!
Indian cuisine is very diverse and unique. Every state, city, town, community has its own set of recipes that are significant to its cultural mix and weather conditions. I enjoy reading about the vast culture of Indian cooking. I never let go of a chance to know more about a particular cuisine if I meet someone from that community. I am always left amazed at the simplicity of these dishes using different ingredients.
Bihari cuisine is predominantly vegetarian because the traditional Bihar society is highly influenced by Buddhist and Hindu values of non-violence, hence do not prefer to eat eggs, chicken, fish and other animal products. However today, there are many popular non vegetarian recipes that have stemmed up as part of the Bihari cuisine. The food overall is made using seeds like cumin, fennel, fenugreek, mustard, etc. This gives the food its own unique flavor.
Green Beans is widely used in Indian cooking. They are also commonly known as snap beans and string beans and are more nutritious when compared to other pod vegetables, such as snap peas and okra. Many studies suggest that increasing consumption of plant foods like green beans decreases the risk of obesity, diabetes, heart disease, and overall mortality while promoting a healthy complexion, increased energy, and overall lower weight.
The recipe I have today for you is a winner. I was highly impressed with the result as I was making this kind of dish for the very first time. I have made simple beans curry in the past, but this was so much different and more tastier. Heat oil in a pan, fry garlic and onions till the raw smell goes away. Then add the dry spices like chilly powder, coriander cumin powder and salt and fry for a minute. Then add the coconut milk and beans. Mix and bring to a boil. Simmer the flame and cook covered for 6-7 minutes. Keep stirring at regular intervals.
Cook till the beans are tender. Garnish with lime juice, cilantro and toasted almonds. Serve with any Indian bread or steamed rice.
This semi gravy dish is a one pot meal and a delicious treat for all vegetarians. The coconut milk flavored green beans with the crunchy almonds in the mix makes this dish what it is. An age-old recipe that still holds value and taste. You can use this recipe to cook cauliflower, carrots and eggplants in the similar way.
- 500gms green beans
- 1 can coconut milk
- 4-5 cloves of garlic, minced
- 1 onion, finely chopped
- 1 tbsp chilly powder
- 1 tbsp coriander cumin powder
- Salt as required
- Cilantro for garnish
- 2 tbsp chopped & toasted almonds
- 1 tbsp lime juice
- Heat oil in a pan, fry garlic and onions till the raw smell goes away. Then add the dry spices like chilly powder, coriander cumin powder and salt and fry for a minute. Then add the coconut milk and beans. Mix and bring to a boil. Simmer the flame and cook covered for 6-7 minutes. Keep stirring at regular intervals.
- Cook till the beans are tender. Garnish with lime juice, cilantro and toasted almonds. Serve with any Indian bread or steamed rice.
- You can use fresh beans or frozen beans.
Poricha Kootu (Vegetable and Lentils gravy) is another South Indian style beans recipe that you can try if interested. Some coconut recipes that you can make are Indian Coconut Rice, Tindora & Chickpea Curry cooked with Coconut and Avial.
If you do try this recipe, please do share it with your friends on Facebook, Twitter and Pinterest. This will keep me motivated to develop more interesting recipes. Click a pic and post it with the hashtag #cookiliciousveg . I would love to see your pictures on Instagram, Facebook and Twitter!