Eid Mubarak to all. Hope your eid went well. Here we are having four days of complete lockdown which started yesterday. So we have no chance of going out, just staying at home and spending time with family.

I made this recipe some days back. But couldn’t get time to post it. I usually cook this regularly to have along with Rice and dal, Sambar or Rasam. Here I have posted the recipe using green beans we can also do the same with broad beans. When we feel like having non veg and if there is no non veg at home I make this. I always have this Masi powder stored in an air tight bottle kept in the refrigerator. My mom used to make Masi powder at home and send me.

Also, check Masi sambal recipes.

Let’s see how to make this recipe.

Preparation Time: 10 mins

Cooking Time: 10 mins

Serves : 3

INGREDIENTS REQUIRED

Oil – 1. 5 tbsp

Mustard seeds – 1/4 tsp

Cumin seeds – 1/4 tsp

Onion – 1 (big size, sliced)

Curry leaves – a sprig

Beans – 120 g (chopped)

Grated coconut – 3 tbsp

Kashmiri Red chilli powder – 1 tsp

Turmeric powder – 1/4 tsp

Chilli flakes – 2 tsp or as required

Masi powder – 2 tbsp

Salt as required

METHOD

Heat oil in a pan. Add Mustard seeds and Cumin seeds to it. Let them splutter then add sliced onions to it. Saute them well in oil until it turns light golden. Add the chopped beans. Saute it well until it gets cooked. The beans should stay Crunchy it should not be overcooked. Then place the flame in low and add the grated coconut, turmeric powder, red chilli powder, chilli flakes and mix well. Saute till the raw smell goes off. Add Masi powder, check for salt and add if required. Cook for 1 or 2 minutes, then switch off the flame.

Serve with Rice and Rasam, dal or Sambar.

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