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.
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
Ingredients
- 400 grams broad beans any beans of your choice
- 1/2 cup grated coconut you can add more if you love coconut
- 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.
- Fry to a golden colour, and add the crushed dry chillies.
- 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.
- Cook for a couple of minutes and switch off the flame.
- Serve hot with some steaming rice and curry.
Thank you for the recipe! For the first time, I got sword beans in my little garden. Will definitely try. In the recipe, there is no mention of salt. At what stage of cooking do we need to add salt?
Hi Sumi,
Thank you very much for checking out the recipe.
Now I add a little bit of salt at each stage (from the time I add onions to the pan).
It has to be just a little at each stage so that you can add a bit more (if required) after adding the grated coconut.
The trick is to taste each time before adding salt.
Do you realize you actual recipe card is missing coconuts.
Thank you very much, Ron.
Good catch. I had not realised it until you mentioned.
Updated now. Thank you again. 🙂
Your recipe is ideal for a lazy cook like me. Thank you for it. 🙂
Thank you Je! In fact for all my recipes, that’s the idea! Easy to cook, yet great in taste 🙂
YUM! Can’t wait to try it
Thank you Tenesha! I am sure you are going to like it! 🙂
This is such a great idea for runner beans, I’ve never thought of serving them like that!
Thank you! Like I mentioned in the post, this is more of a traditional recipe ! 🙂