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Indian-Spiced String Beans

  • Total Time:
  • Servings: 4

In the Indian state of Kerala, this curry-scented dish is a type of mezhukkupuratti, which means "coated in oil." It can be prepared with any type of vegetable; string beans are a seasonal favorite at Philipkutty's Farm. The hot green chiles and a full teaspoon of ground black pepper give this side dish an extra burst of heat; you can reduce the amount of both for a less spicy dish.


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  • 1/4 cup vegetable oil
  • 1 onion, halved and thinly sliced
  • 2 long hot green chiles, split
  • 12 fresh curry leaves
  • 3/4 teaspoon freshly ground black pepper
  • 1/8 teaspoon turmeric
  • 1 pound green beans, cut into 2-inch lengths
  • Kosher salt

How to make this recipe

  1. In a large, deep skillet, heat the oil. Add the onions and chiles and cook over moderately high heat, stirring, for 2 minutes. Stir in the curry leaves, pepper and turmeric. Reduce the heat to moderate. Add the green beans and cook, stirring occasionally, until the onion is translucent, about 4 minutes. Cover and cook, stirring occasionally, until the beans are tender, about 6 minutes longer. Season with salt and serve.
Contributed By Photo © Petrina Tinslay Published December 2006

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