Tender Beans (Achinga) Vattichularthiathu
Taken from Kerala Cookery by Mrs. K.M Mathew, a celebrity chef in Kerala.
(Photo by Karen)
3 cups fresh green beans, trimmed and cut in half to up to 2" long
2 tbs. vegetable or olive oil
1 tsp. black mustard seeds
1 medium onion, sliced thin and long
1 red chili crushed or 1/2 tsp. chili powder
6 garlic cloves, minced
4 pepper corns crushed or 1/2 tsp ground black pepper
1/2 - 1 tsp turmeric powder
Fry the mustard seeds in hot oil. When they turn lighter colour and begin to pop, add onion slices and sauté over medium high heat. Add turmeric, chili and pepper corns then garlic. Sauté. Add the beans and sauté until al dente. Season with a pinch of salt. Serve hot.