BM #105: Week 3, Day 1
Theme : Easy side dishes for rice/roti
Rice is the staple dish for South Indians. We serve it everyday for lunch and even for dinner some days. Rice is served along with a gravy like sambar and a vegetable on the side. The sambar and the prepared vegetable are different everyday to keep the food interesting.
Beans is usually prepared once a week. I usually stir fry the beans and once cooked add shredded coconut on top and call it a day. But I was served this version which had ground fennel seeds and I loved the flavor. So now I have a small batch of ground fennel seeds at home, just to make this particular dish. This also starts off with sautéed onions and tomatoes as the base, again a deviation from normal for me. You can replace green beans with the yardlong beans/ karamani beans too.
Read on for the recipe.
Recipe source: My friend Purnima
- 1 tablespoon oil
- 1/2 teaspoon mustard seeds
- 1 small onion, chopped finely
- 1 small tomato, chopped
- 2 cups of cut green beans (about 1/2″ long pieces)
- 1 teaspoon chili powder
- 1 teaspoon coriander powder
- 1/2 teaspoon turmeric powder
- Salt as needed
- 1 teaspoon ground fennel seeds
- Heat oil in a pan. Add mustard seeds and once it has stopped popping, add the onions. Sauté until the onions turn pink. Now add the chopped tomatoes. Mix it in and add the spice powders and salt. Cover and cook in medium to low heat, until the tomatoes are mushy.
- Add the chopped beans. Mix it in and cover and cook, stirring in between, until the beans are done. You might have to sprinkle a little water if the curry sticks to the bottom of the pan. Taste test and adjust the seasonings, if preferred.
- Turn off the heat. Now add the crushed fennel seeds and mix it in. Cover and set aside. Serve with rice and sambar of your choice.