Green beans are available year-round here in frozen section, but they cannot compete with farm-fresh green beans of early summer time. Bright green and crisp textured, garden-fresh green beans still have that youth essence we cherish so much and I feel that this is the best time to cook/curry them.
The following is one of my favorite green bean recipes from maa amma (my mother). Relatively inexpensive, easy to prepare, green beans~sesame kura captures the spirit of traditional Andhra Summer menus.
Fresh Green Beans and Sesame Seeds
Recipe:
Fresh green beans: Ends removed and cut into half-inch length pieces, about 3 cups.
Onion - finely chopped, about half cup
2 Green chillies - finely chopped
Popu or tadka Ingredients:
½ tsp each- minced garlic, cumin, mustard seeds and curry leaves
Sesame powder:
Powder together, ¼ cup toasted sesame seeds and ½ tsp each- chilli powder, salt and sugar
In a wide skillet, heat about a teaspoon of oil. Add and toast popu or tadka ingredients listed above. When mustard seeds start to splutter add the onion and saute to soft.
Add green beans and green chilli. Cook covered, until they soften little bit, for about five minutes. At this stage, sprinkle sesame powder and a pinch of turmeric. Mix thoroughly, cook uncovered, mixing in-between. (Have a taste and add salt if needed.) Take care not to over-cook and turn off the heat when there is still some crunch left in green beans. Serve warm with chapatis or with sorghum rotis.
I have also added a fistful of steam-cooked black chickpea sprouts from yesterday to this curry. Coated with sesame-spice powder and in combination of green beans, they tasted quite good.
Green Beans~Sesame Kura with Chapatis ~ Dinner Today
Notes:
Kura (Telugu) = Curry (English)
