Beans Talasani (Green Beans stir fry)

Green beans talasani is very simple yet delicious stir fry flavored with lots of garlic. It is very easy to make and needs minimal ingredients. It goes really well with some rice/chapati and dal for a simple weekday meal.



 

 

 

Ingredients:

500 grams green beans
2 tbsp. oil
10 medium cloves of garlic
2-3 dry red chillies (adjust according to taste)
Salt to taste

Directions:

Wash and cut beans into 1" long pieces.
Slightly crush each clove of garlic (You can either peel off the skin or keep them on).
Heat oil in a pan. Add crushed garlic and roast until golden brown on both sides.
Add broken red chillies and roast until the seeds of the chillies change the color slightly.
Add green beans and salt to taste. Mix well.
Add 1/4 cup of water and mix well. Bring it to a boil.
Cover and simmer until the beans gets cooked. If there is any water left, increase the heat and stir until all the moisture evaporates.
Serve.

Pressure cooker method:

Heat oil in a pressure cooker. Add crushed garlic and roast until golden brown on both sides.
Add broken red chillies and roast until the seeds of the chillies change the color slightly.
Add green beans and salt to taste. Mix well.
Add 2-3 tbsp of water and mix well. Cover and pressure cook for 1-2 whistles.
Once the pressure goes off, take out the lid. Mix the beans well. If there is any water left, increase the heat and stir until all the moisture evaporates.
Serve.





Chilli Masala Potatoes

This recipe is by chef Sanjay Thumma. I have tried this recipe couple of times and it comes out absolutely delicious every time. I served these on the side of veg biryani and raita. I have made some minor changes to the original recipe and we loved it.

 

 

Ingredients:

500 grams baby potatoes
1 tbsp. oil
1 tsp. butter
1/2 tsp. cumin seeds
1 med. onion, finely chopped
4 cloves of garlic, finely chopped
2-3 green chillies, slit lengthwise
1/2 tsp. turmeric powder
1 tsp. red chilli powder
1 tbsp. coriander powder
1 tsp. cumin powder
1/2 tsp. amchur powder
Salt to taste
1/2 bunch of coriander, chopped
1 bell pepper, diced ( I have used green and red)
Juice of lemon (optional)

 

Directions:

Wash and pressure cook potatoes for 1-2 whistles. You can either peel the skin or keep them on.
Heat oil and butter in a pan. Add cumin seeds. When they start to sizzle, add chopped onions. Sauté until translucent.
Add chopped garlic and green chillies. Sauté until the raw smell of the garlic is lost, around 30 seconds.
Lower the heat and add turmeric, red chilli powder, coriander powder, cumin powder, amchur powder and salt to taste. Mix it well. Add chopped coriander and diced bell pepper. Mix it well.
Increase the heat, Add potatoes and mix well. Cover and simmer for 10 minutes until the potatoes absorb all the flavors. The bell peppers should retain the crunch. If you feel the spices are sticking to the pan, sprinkle little bit of water.
Serve.



Spicy potato curry (Batate Song)

Batate song/Potato song is a very famous konkani dish. This spicy, tangy curry goes really well with some dalithoy and rice or pan polo/neer dosa. I have used Kashmiri red chilli powder for making this dish as it gives a nice color but it is less spicy compared to the regular red chilli powder.  You can also use a combination of both the red chilli powders. You can adjust the quantity of red chilli powder and tamarind concentrate according to your taste.

 Ingredients:

4 medium sized potatoes
3 tbsp. coconut oil
2 large onions, finely chopped
1 tbsp. red chilli powder
Little less than half a teaspoon of tamarind concentrate (I used tamicon)
Salt to taste

Directions:

Pressure cook potatoes until soft but not mushy. Allow to cool down and peel off the skin. Crumble them coarsely.
Heat oil in a pan. Add chopped onions and sauté until golden brown on medium heat.
Lower the heat completely and add red chilli powder. Mix well. Sauté for 5-6 minutes.
Add tamarind concentrate, salt and 2 cups of water. Mix it well. Increase the heat and bring it to a boil.
Add crumbled potatoes and mix well. Bring it to a boil, cover and simmer gently for 15 minutes, until the potatoes absorb the flavors and very thick sauce is left.