Wednesday, January 9, 2013

Green Beans Talasani (Green Beans with Garlic)

This is traditional made with "Tendle" (Ivy Gourd). Tendle is washed and crushed with a mortar and pestle. My Mom had a wide wooden mortar where 3-4  Tendle would be crushed at one go. They tend to get a little messy though since the seeds scatter everywhere. Cooking with green beans is simple and quick.


1 lb green beans
5-6 garlic cloves
2 dried red chillies (byadgi)
salt to taste
2 tsp oil

How it's made:

Rinse and cut beans to 1" pieces. Crush garlic cloves. Cut chillies to pieces. Shake the seeds off to reduce spice level.
In a "Kadai" or non stick pan, heat oil. Add garlic and saute until garlic is light brown. Add red chillies and fry  until the color turns to deeper red. Add green beans and salt to taste. Do not add water. Cover and let cook until beans are tender. Once they are cooked, turn the heat to high and fry for 2-3 minutes. Serve hot with white rice and dalitoy.

Serves: 4

Note: A little more oil helps fry beans quicker. 

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