Thursday, February 4, 2010
బీన్స్ కొబ్బరి కూర: Beans Kobbari Vesina Kura- French beans with grated coconut
Cooking Time : 20 mins, Preparation time : 10 mins.
Serves - 4
French Beans - 1/2 Kg.
Chillies - 3 (Decrease if you don't like it spicy)
Ginger - 1 inch
Coconut (grated)- 4 tbsp.
Oil - for popu.
Salt - to taste.
Minapappu - 1 tsp
Senagapappu - 1 tsp
Aavalu - 1 tsp
Karvepaaku - 1 strand.
1.Wash & Cut beans fine.
2.Heat the oil in a wok and add minapappu,senagapappu, aavalu and karvepaaku , chillies and grated ginger.
3. Add the beans
4. Add some turmeric, a little salt and some water and close the lid.
5. Allow 15 minutes for the beans to be tender at a medium or medium low.
6. Switch off the heat add the grated coconut. Mix well
Trivia : grated ginger adds a lot of flavor to bland vegetables , like carrots, cabbage, broccoli, brussel sprouts, amma calls them 'english' kuralu. & vegetables that can take flavors like aratikaya, vankaya, aalugadda. Interstingly, bendakaya,dondakaya,doppamenisinakaya or simla mirch (I don't know the exact telugu name I think it's called bunga merapakaya) are tastier vegetables by themselves and don't need too much of additional flavor.
Variations : Beans Kura can be made in a number of ways, Patoli (ofcourse the famous version), nuvvupodi vesi, aalugadda to kalipi, pesarapappu to (pappu kura laga, & my favorite of all ), Kura Podi vesi. Will post them as I make them. There's a traditional kura podi & Kharapodi which all of the chivukula adapaduchulu and kodallu make ( learnt from MIL,(Prabha attayyagaru)), So I'm waiting for manju attayya to post it for the authentic version.