Green Beans have a surprising versatility and while you may use them commonly in rice, curries and salads, this chutney is a delightful way of using green beans.

Ingredients

• Green beans – 100 grams
• Freshly grated coconut – 50 grams
• Mustard – 1 tsp
• Fenugreek – 1 tsp
• Urad Dal – 1tbsp
• Coriander seeds (Dhania) – 1 tbsp
• Tamarind pulp – 1 tbsp
• Red chillies: 2-3
• Garlic: 4-5 cloves
• Oil: 3 tbsp
• Asaefoetida – a pinch
• Curry leaves – 1 sprig
• Salt to taste

Method

• Heat oil in a pan. Add mustard and allow to splutter. Add fenugreek, Urad dal, Coriander seeds, Red chillies, garlic and tamarind pulp.
• Add beans and fry on low heat. Can add a little water if you feel the mixture is dry.
• Cover and allow to cook for 10 minutes.
• Cool the mixture prepared above and grind with fresh coconut and salt.
• Heat 1 tsp oil, add asaefoetida and curry leaves and once it is hot, temper the chutney.
• Enjoy with rice, chappati or dosa – have fun experimenting.