A long while back I tried out this great kadala curry from Spicy Chilly to go along with appams. Ever since then I’ve been curious to try a dry version of this curry with something else besides kadala (black channa). I had a feeling it would make a yummy green bean subj so tonight I gave it a go and we really enjoyed it! We ate it with mustard seed rice and roti. It is very spicy so serve with yogurt!

South Indian Green Bean Subji
1 tablespoon oil
5-6 curry leaves
1 onion chopped
1 tablespoon ginger minced
10-12 red chilis
1/2 cup desiccated coconut
1/4 teaspoon turmeric
2 tablespoons coriander powder
1 teaspoon garam masala
1 large tomato chopped
1.5 pounds green beans chopped in little pieces
Salt
1 teaspoon oil
1 teaspoon mustard seeds
6-7 curry leaves

1. Heat oil in a medium sockpan and add curry leaves.
2. Then add the onions and cook until translucent.
3. Add the red chilis, ginger, and coconut and stir until the coconut starts to brown.
4. Add the turmeric, coriander powder and garam masala.
5. Add the tomato and cook until it softens.
6. Blend this mixture in a food processor or blender with a little water.
7. Add the mixture back to the pan with the green beans, salt and a little water and cover. Stir occasionally adding a little water when necessary until the green beans are soft. Most of the liquid should be evaporated in the end.
8. In a tadka or other small pan heat the last teaspoon of oil.
9. Add the mustard seeds and when they start to pop, add the curry leaves.
10. Pour onto green beans and stir.

Mustard Seed Rice
1 cup basmati rice (raw)
1 teaspoon oil
1 teaspoon mustard seeds
6-7 curry leaves

1. Cook rice in a rice cooker or pan (1 cup rice with ~2 cups water)
2. Heat oil in a skillet and add mustard seeds.
3. Once they start to pop, add the curry leaves.
4. Add the rice and a little salt and stir altogether.