Beans Stir-Fry (Kerala Style)

Beans Stir-Fry

This beans stir-fry cooked in traditional Kerala style is an easy, tasty preparation that’s super healthy too! This preparation is a blend of two cooking styles – thoran (cooked with grated coconut) and mezhukkupurati (cooked by stir-frying in oil).

I have used a variety of broad beans called “sword beans”. But you could cook this stir-fry with any beans. In fact, you could make this with any vegetable.

Broad Beans (Sword Beans / Valpayar)
Broad Beans (Sword Beans / Valpayar)

About this recipe

This is a staple food at our home. We use a traditional cast iron pan (cheenachatti), and cook with coconut oil. Mustard seeds are tempered in oil, followed by onions, curry leaves, and crushed dry chillies which will fill up your kitchen with an appetising aroma.

You could tweak the ingredients and their amounts to suit your palate. Add more crushed chillies if you want your stir-fry hot. You could add crushed garlic along with the onions for an additional flavour.

If you are not a big fan of coconut oil, use any vegetable oil of your choice. This recipe is traditionally cooked with shallots. But for convenience, I have replaced them with chopped onions.

This beans stir-fry will go great with some rice and curry. Alternatively, you could enjoy this on its own. Loaded with fibre, proteins, multiple vitamins and minerals, it’s a pretty balanced meal in itself!

Beans Stir-Fry with Grated Coconut
Beans Stir-Fry with Grated Coconut

Beans Stir-Fry

This beans stir-fry cooked in traditional Kerala style is an easy, tasty preparation and healthy! It's loaded with fibre, proteins, vitamins and minerals.
Prep Time10 mins
Cook Time20 mins
Total Time35 mins
Course: Side Dish
Cuisine: Kerala
Servings: 4 people

Ingredients

  • 400 grams broad beans any beans of your choice
  • 2 tablespoon coconut oil
  • 1 teaspoon mustard seeds
  • 1 medium onion finely chopped
  • 1 teaspoon crushed dry chillies
  • 1 sprig curry leaves
  • to taste salt

Instructions

  • Heat some oil in a pan. I used a traditional cast iron "chatti", but any pan will do.
  • Reduce the flame and temper the mustard seeds. Let them splutter.
  • Now add the chopped onions*, and fry while stirring occasionally.
    Onions fried in oil
  • Fry to a golden colour, and add the crushed dry chillies.
    Crushed dry chillies added to the pan
  • Mix well, and add curry leaves.
  • Give it a quick fry, and add the finely chopped beans.
  • Mix well to get the beans an even coating of oil, onions, and chillies. Cook for 10-15 minutes while stirring occasionally.
  • Once the beans are cooked add the grated coconut and stir well.
    Grated coconut is added to complete the cooking
  • Cook for a couple of minutes and switch off the flame.
  • Serve hot with some steaming rice and curry.

Notes

*This recipe is traditionally cooked with shallots. But for convenience, I have replaced them with chopped onions

6 Comments

  1. Your recipe is ideal for a lazy cook like me. Thank you for it. 🙂

    • The Take It Easy Chef

      Thank you Je! In fact for all my recipes, that’s the idea! Easy to cook, yet great in taste 🙂

  2. YUM! Can’t wait to try it

  3. This is such a great idea for runner beans, I’ve never thought of serving them like that!

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