Thursday, 8 June 2017


The beans are the high source of dietary fiber that is acting as good laxative. Green beans contain an excellent source of vitamin A and health-promoting flavonoids.
Raw bush beans are otherwise known as snap beans that are tender, long, stiff but flexible and give snap sound when broken.

Avoid over matured beans with tough skin.

How to make this yummy, fibrous, green porial?


Bush beans/snap beans 200 gms
Shallots 10 nos
Green chilies two
Sesame oil one tablespoon
Mustard seeds one spoon
Chana gram one spoon
Whole urad dal one spoon
Curry leaves one sprig
Turmeric one spoon
Shredded coconut one cup


Wash the beans and chop them removing the fiber along the sides of the beans.

Peel off the shallots and chop them.

Slit the green chilies.

Heat the wok with oil over a medium flame.

Add mustard seeds to splutter.

Add urad dal and chana dal.

Add shallots, green chilies and curry leaves.

Sprinkle turmeric.

Saute for a second until the shallots turn translucent.

Now transfer the chopped beans and saute for a while.

Add half a cup of water and salt required.

Close the wok with the suitable lid.

Cook the beans until the entire water absorbed and the beans cooked soft.

Mix the shredded coconut with the cooked beans.

Add chopped coriander leaves to add fine aroma.

Yummy green porial is ready to have.

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