Sri Lankan Green Bean Fry

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This dish is traditionally made with potatoes but I love making it using string green beans instead…i love eating it on it’s own but it is also great with roti. It is so  flavoursome and you can really taste each spice individually…and my favourite part is how wonderful and sticky the onions become…YUM! Get traditional and dig in with your hand and scoop up all that green bean goodness in a roti or with some rice. A quick tip: I find adding salt to the onions at the beginning of their cooking speeds up their cooking and caramelisation. 


Preparation time: 30 minutes (including cooking time)


Ingredients (Serves 1):

  • 275g Green Beans (sliced lengthways)
  • 3 Cloves of Garlic (finely chopped)
  • 3 Green Birdseye Chillies (finely chopped)
  • 4cm knob of Ginger (finely chopped)
  • 1 large Red Onion (julienned)
  • 2 tsp Black Mustard Seeds
  • 2 tsp Cumin-Coriander Powder
  • 1 tsp Turmeric Powder
  • 1 1/2tsp Salt (to taste)
  • 1 tsp Gluten Free Flour (my preferred brand is Dove’s Farm)
  • 3 tbsp Olive Oil

Method:

  1. Heat the oil in a pan until it is sizzling hot
  2. Add in the ginger and fry for one minute until they begin to just colour and soften
  3. Add the chillies and garlic to the pan and cook for a further 30 seconds with the ginger (keep agitating the mixture because we do not want the garlic to catch and burn…this will make the dish bitter)
  4. Add in the onions and cook for 2 minutes at medium heat
  5. After 2 minutes, increase the heat on the pan to high and add in the mustard seeds, the powdered spices and the salt and mix well, and allow this to cook for 7 minutes so that the onions soften (reduce the heat if the garlic starts to blacken)
  6. Add the green beans to the pan and toss through the cooked masala, and cook for a further 7 minutes on high heat until the beans begin to wilt
  7. Add the flour and toss through for 1 minute on the heat
  8. Check the salt levels and adjust accordingly (Quick tip: if salt levels are ever too high balance out with a bit of palm sugar)
  9. Ready to eat…Enjoy my Little Peas!

 

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