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.
How to Make the Ultimate Umami-Bomb Vegetarian Demi-Glace
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
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.