Romano Beans Curry ~ Traditional South Indian Style
Romano beans are green beans gone broad. If green beans face a concave mirror they would definitely look like romano beans. The same green color, the same length, but instead of cigar rounds, they are shaped like spongebob squarepants style flat.
The romano beans I purchased at neighbourhood’s farmers market yesterday were in very tender stage with thin skin and didn’t need any prior blanching. I just followed the established south-Indian method of pairing the beans with fresh coconut and green chilli seasoning. The beans were cut to half-inch length strips, stirred frequently with very little oil over medium flame, until they were slightly dried out and fragrant. The curry was quick to prepare and the outcome was beautiful to look at, as you can see from the photograph. It also tasted superb with chapatis. The beans gave the dish its crucial texture and the coconut-chilli seasoning gave its distinctive flavor.
Romano Beans (Flat Beans)
Recipe:
1 tablespoon peanut oil
10 curry leaves
¼ teaspoon each- cumin and mustard seeds
1 big red onion or shallot – finely sliced to tiny pieces
30 romano beans – cut to half-inch length pieces
2 tablespoons grated fresh coconut
1 tablespoon finely minced green chilli
½ teaspoon each – turmeric and salt (or to taste)
In a wide skillet, on high flame heat peanut oil until a curry leaf tossed in it sizzles. Reduce the heat to medium. Add and toast curry leaves to pale gold color. Then toss in cumin and mustard seeds. When seeds start to pop, add the onion pieces. Saute until the onion pieces become golden brown. Add the beans. Mix and cover the skillet and cook for few minutes until the beans soften a bit. Then remove the lid and sprinkle the grated coconut, chilli, turmeric and salt. Frequently stirring, saute for couple of minutes until the beans reach the stiff/tenderness you desire. Serve the curry hot with chapatis or rice and dal.
Romano Beans Curry with Chapatis, a Glass of Buttermilk and A Bowl of Black Plums ~ Brunch Today
