INGREDIENTS1 large finely chopped onion
500 gm beans
2 finely diced potatoes
1/4 cup desiccated coconut powder (sukha nariyal powder)
2 tsp coriander powder (dhaniya powder)
1 tsp turmeric powder (haldi powder)
1/2 tsp dry mango powder (amchur powder) (optional)
oil for cooking
salt and chili to taste
METHOD
Heat some oil in pan and deep fry finely diced potatoes till little crisp, don't turn them brown. Keep aside on absorbent paper.
Take 2-3 tsp of oil in pan, add chopped onion and saute till translucent. Add beans and cook on medium flame stirring meantime for 3-4 minutes. Add fried potatoes and saute for another 2 minutes.
Add salt, chili, turmeric powder, coriander powder and dry mango powder. Mix well. Cover with lid and cook for another 3-4 minutes or till beans become soft.
Add coconut powder. Turn off the flame and keep it covered for 5 minutes so that coconut and all the spices settle in beans.
Serve hot with chapatis.
NOTES:
1. Deep frying potatoes is optional, you can add potatoes without frying too, fried potatoes enhances the taste and flavor.
2. When frying potaotes make sure not to turn them brown else they will become dry and crispier.
3. I diced potatoes fine as they look pretty with finely chopped beans.
4. Adding amchur powder is optional, this gives mild tangy taste. Make sure not to add too much.
5. I forgot to take the pic of fried potatoes, please excuse.
Pictorial:
1. Add some oil in pan, saute onion till translucent. Deep fry diced potaoes and keep aside.
2. Add beans and saute for 3-4 minutes on medium to high flame.
3. Add fried potatoes and saute for another 2 minutes.
4. Add salt, red chili, haldi powder, dhaniya powder and amchur powder. Mix well.
5. Cover and cook for 3-4 minutes or till beans become tender and soft.
6. Uncover and add coconut powder.
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