Green Beans and Potato Stir-Fry

A very quick and easy-to-make vegetarian side dish. ‘Green Beans and Potato stir fry’ goes well with rice and curries, or flatbreads. At my place, I most often pair this with Prawn/Shrimp Curry and Rice. It makes a yummy combo. Kids love it too because of the added potatoes.

Green Beans and Potato Stir-Fry

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♦Prep time:10MIN ♦Cook time:10MIN ♦Yield:4Servings.

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EAT AND TELL!!! Let us know if you tried– Green Beans and Potato Stir-Fry

Green Beans and Potato Stir-Fry

Author: Shana Shameer

Difficulty: Beginner Prep Time 10 mins Cook Time 10 mins Total Time 20 mins

Description

A quick, turmeric-golden stir-fry featuring tender French beans and pre-boiled potatoes seasoned with the aromatic pop of mustard seeds and fresh curry leaves. Unlike the heavier, spiced "aloo-beans" curries found in Northern India, here we have a Kerala-style tempering of coconut oil, mustard seeds, and curry leaves. It is an effortless, "easiest recipe" that complements a traditional rice meal with coconut based fish or shrimp curry.

Ingredients:

Servings

• 2 cups French Beans
• 1 large Potato, boiled
• 1 Onion, chopped (1/2 cup)
• 1 Tbsp Coconut oil
• 1 Green chilli, slit
• 1 sprig fresh Curry leaves
• ¹⁄₈ tsp Turmeric powder

Instructions

Video ON

1. Remove the tips and strings of the beans if present and cut them up as seen in the image.
2. Peel the cooked potato (see notes). Cut lengthwise in half, and then each half lengthwise again. Keep repeating this process to get 8 wedges. Then cut these into small triangular slices - not too thin (refer to video). 
3. Heat a heavy-based wok. Add the coconut oil. As the oil heats up, add the mustard seeds and allow them to pop.
4. Next, add the green chili and curry leaves, followed by the chopped onion. Sauté till the onions turn translucent.
5. Add turmeric powder and stir through.
6. Add a little oil if you feel the need to, turn up the heat, and add in the chopped beans.
7. Stir-fry the beans on high heat for about 30 seconds till they turn a nice bright green. The color of turmeric should be evenly distributed.
8. Add salt to taste (about 1/4 tsp now) and stir. Do a taste test they should be just salty enough, taking into account we will add the potato to this too.
9. As the beans become tender, add the cooked potato slices.
10. Stir fry again till the turmeric color is distributed once again. You can add a little more turmeric, for color, if needed.
11. Keep tossing till the onions start to turn a little golden and the potatoes get some golden color along the edges as well.
12. Now cover the wok with a lid, lower the heat, and cook for 1 minute.
13. Open and stir the beans and potatoes from the bottom, scraping any lightly brown bits and mixing them in well. Great flavor there!
14. Check one last time for salt now, and that the beans are tender to your liking. Serve with rice or roti

Note

• To boil the potato, I rinse it and score it lightly around the middle. Add to a pressure cooker with sufficient water and boil for about 6 pressure whistles. Allow to cool and open. Remove the potato from the hot water and place it under running tap water. The skin comes off easily since we scored it.
• You could use other beans like long beans, but the French beans give the best fresh-crunchy texture for this recipe.
• Key Ingredients: French Beans, Potato, Onion, Green chili, Curry leaves, Oil, Spices, Salt.

Keywords: A quick, turmeric-golden stir-fry featuring tender French beans and pre-boiled potatoes seasoned with the aromatic pop of mustard seeds and fresh curry leaves.