Romano Beans Curry
This romano beans curry is a delicious, healthy, and vegan side with Romano beans, sesame seeds, peanuts, coconut, and black pepper.
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Ingredients
- 4½ cups Romano beans 1-in pieces
- ¾ tsp Salt
- 1 tsp Ginger finely chopped
- 1 tsp Garlic finely chopped
To Grind
- 2 tbsp Roasted peanuts
- 2 tbsp Sesame seeds toasted
- 2 tbsp Coconut fresh or frozen
- ½ tsp Whole black pepper
To Temper
- 2 tbsp Oil
- 1 Dried red chili
- ½ tsp Mustard seeds
- 1 sprig Curry leaves
- ⅛ tsp Asafetida
Instructions
- Heat oil on a pan over medium flame. Add the dried red chiles and mustard seeds, when it splutters add the curry leaves and asafetida, fry for 30 seconds.
- Add the chopped Romano beans, combine well, cover and cook for 4 minutes.
- Open the lid, give a stir, add the chopped ginger and garlic, mix well, cover and cook for 3-4 minutes.
- In the meantime, grind the sesame seeds, peanuts, coconut and black pepper to a coarse texture.
- Add salt to the beans followed by the ground coconut mixture, mix and stir fry for 2-3 minutes.
- Transfer to a serving bowl. Serve as a side.