“Porial is a style of preparing different vegetables. The most common one is beans, a popular dish from the south of India, but replacing the beans with cabbage or sliced potatoes also works well. Light and easy, I use beans porial as an accompaniment for pepper chicken chettinad.” This recipe is from the book by Anil Ashokan (Allen & Unwin, $39.95 pbk).
Beans porial (shown with pepper chicken and lemon rice)
Ingredients
Method
Main
1.String the beans and chop finely. Peel the onion and dice finely. Break the chillies in half.
2.Heat oil in a wok or a heavy-based pan. Add mustard seeds, curry leaves, dried chilli and turmeric. Add the beans and onion and season to taste with sea salt. Stirfry then cover for a few of minutes. Add the coconut and stirfry again until the beans are cooked.
The chillies and curry leaves are normally removed before serving.
Notes
