Romano Beans Curry

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This romano beans curry is a delicious, healthy, and vegan side with Romano beans, sesame seeds, peanuts, coconut, and black pepper.

About this romano beans curry

A few weeks back, I saw these beans in the market and they looked interesting. I have never tried these before. They were a little pricey, but grabbed some and tried them right away. They are flat green beans, one -inch wide and nearly 10-12 in long. These Romano beans tasted very similar to our traditional hyacinth beans aka avarekai which are shorter, and make a simple and delicious curry Avarakai Curry. These Romano beans tasted great and immediately grabbed some more from the market before it was all gone. They were great in soups too. This curry was one among the recipes that we loved with these beans. 

The flavor of this curry is amazing! The peanuts, sesame seeds, coconut, and black pepper make the cozy flavor. The flavor of these beans is enhanced by the amazing combination of peanuts, sesame seeds, and coconut. These are often used in our curries and this Bhagara Baigan is a classic example. The toasted nuts and coconut mixture gives an amazing rich taste.

This is easy to prepare too. These beans are cooked in about 7 to 8 minutes, this is a plus when making a side. The faster cooking ones are always loved, right? Well, these fit in that category. Sauté  and cover and cook for a few minutes, season your way and have them.

Whether you serve this with cooked grains or rotis or flatbreads, this is your easy side to make for any day.

Ingredients

Freshly grated coconut and frozen grated coconut can be used in this recipe. If you do not have that, use unsweetened desiccated coconut or a tablespoon of coconut milk. Chili flakes, or cayenne can also be used in place of black pepper and that would also taste great. 

the black pepper gives a kick, however, you can adjust the quantity as per your preference.

Serving Suggestions

This kind of beans is seasonal and hence fits perfectly to make any occasion special during the festivities in mid winter to late spring. This curry tastes amazing with rice or any other grains or with everyday rotis. Along with rasam, sambhar or morkuzhambu, dal, papad will make a feast! You can also serve this with coconut rice, lemon rice, cilantro rice, or bhagalabath too.

Storage

Leftovers, if any, store in the refrigerator for 1 to three days. Warm in the microwave. Else, you can reheat it on stovetop too.

More easy curry recipes

Coconut adds amazing flavor to any dish and often I add that in a lot of veggie sides like this Asparagus and Coconut Stir-Fry, Avarakai Curry, or South-Indian Kale Stir-Fry. These are amazing and simple sides for any occasion and using the Spring produce is a great idea to maintain your budget! Green Beans and Aloo Curry or Lemon Potatoesmake a delicious side too!