Though french beans are available round the year, I love the tender fresh green french beans available in winter. They have a lush green look. Posting a simple, quick and easy GSB recipe that is known as thand kadi in konkan/goan cuisine and tambli/tamboli in Karwari cuisine.This french beans recipe can be served as a chutney with dal rice and also with steaming hot rice and pickle by just adding a little water to it to get Tambli ( gravy) consistency.
- 1 cup grated coconut
- 4 green chillies (adjust to individual taste)
- 2 sprigs of coriander leaves
- A piece of tamarind (as per tang required)
- 1/8 tsp asafoetida
- Salt to taste
- 12 tender fresh french beans
- 1 1/2 tsp ghee approximately to stir fry the french beans
For the tempering
- 2 tsp ghee
- 1/2 tsp mustard seeds
- A pinch of asafoetida
- 1 dry red chilly seeds removed and cut into pieces
String the french beans, rinse them well. Cut off the edges of the beans and cut them horizontally into thin roundels. Blanch the beans in boiling water to which a pinch of salt is added for about 2 to 3 minutes. Drain the water and keep aside. Heat ghee in a nonstick/ceramic pan, and stir fry the french beans with a bit of salt.Transfer to a plate and set aside.
In the same pan fry slit green chillies till they get a glazy look. Slit the green chillies before roasting if not they’ll split when heated.
Grind fresh grated coconut, roasted green chillies, tamarind, asafoetida, coriander leaves and salt to a fine paste adding little water. Now you could use this as a chutney or tambli (gravy) consistency by adding water any which way tastes great.
In a seasoning pan heat ghee, add mustard seeds,when they splutter add asafoetida and dry red chilli and pour the tempering over the chutney or tambli. Add the stir fried french beans and mix well.
Serve as chutney with dal rice or as a tambli with steaming hot rice, french beans sabzi and pickle.
Use tender french beans as they get blanched and stir fried well.
Using ghee for the seasoning and stirfrying, lends an awesome taste to the chutney/ tambli.