Long weekend is coming closer, which reminds me what are you guys doing? Summer parties, BBQ or spring cleaning? Whatever it is, if a time comes when you are in no mood to cook or just want to have simple meal or wish to have a healthy side with your main dishes then you MUST try this stir fry. When I made this subji, I literally had 15 minutes. Quickly I whipped the complete dinner- yellow dal in pressure cooker, steamed rice in microwave and this beans curry on the hob.
Looking for more Indian stir fry recipes? Check these out.
Palak BhajiGobi MatarCapsicum MassalaPatta Gobi MatarGajar Matar
This Beans ki subji is my everyday kind of subji/ curry, I either pair it with mixed vegetable massala parthas or just have as a side with dal (lentil) and rice. No grating garlic, no ginger paste, no tomato puree –a complete fuss free subzi. Feel free to add potatoes to make aloo beans curry, I wanted to have it all healthy ;)No more chit-chatting, got to go. See the recipe :)Ingredients:1 cup chopped beans (I used flat beans)2 green chilli chopped finely2 teaspoons oil1/4 teaspoon cumin/jeeraSalt to taste1/4 teaspoon turmeric powder/haldi1/4 teaspoon coriander powder/dhaniya1 teaspoon lemon juice (see notes)
Method:Heat oil in a pan. When hot, add cumin seeds, let it crackle.Reduce the heat to medium. Add chopped beans and green chilli.Add salt and turmeric powder. Mix. Cover and cook for 10 minutes.When beans turn soft, add all the spices. Mix. Cover. Turn the heat off.Let it sit covered for 1 minute. Garnish with coriander leaves. Serve
Notes:You can use amchur powder (dry mango powder) instead of lemon juice.Again, use any beans. No change in method.Serving suggestion:Serve with any Indian bread.Serve as a side with rice and lentils (daal and chawal).Great tiffin snack for kids. Just roll the subji in the parthas.
