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Ingredients
- Serves 2 people
200 to 250 g French beans
1 white onion (finely-chopped)
1 green chili (finely-chopped)
3 g mustard seeds
3 g cumin seeds
2 g turmeric powder
10 to 12 curry leaves
30 g freshly-grated coconut
5 g chopped coriander leaves
10 ml coconut oil
50 ml water
2 to 4 g salt to taste
garnish:
few sprigs of fresh coriander leaves
Recipe Courtesy of
Asian Food Network
Asian Food Network
Green Beans Foogath (French Beans and Coconut)
One of the simplest yet most delicious recipes from India’s beach state of Goa, is the Green Beans Foogath. It is a subtle recipe that is best enjoyed during lunch, along with Chapati (local flatbread). It is flavored with freshly-grated coconut, mustard seeds and cumin seeds.
- Easy
- 5 min
- 20 min
- 15 min
- 2 steps
- 13 Ingredients
- Easy
- 2 steps
- 13 Ingredients
- 5 min
- 20 min
- 15 min
Instructions
-
Cut the French Beans
- Rinse the French beans under cold running water for about 2 to 3 minutes.
- Remove the side strings from the beans and then cut them diagonally into ½-inch or 1-inch pieces.
-
Combine ingredients and make the Green Beans Foogath
- In a large pot over medium heat, add oil and heat. Add the mustard seeds and cook until you hear a crackling sound.
- Add the cumin seeds and cook until you hear a sizzle.
- Add the onions and cook till they become translucent, or for about 2 to 3 minutes
- Add the green chilies and curry leaves. Continue to cook for a minute.
- Add the turmeric powder and cook for 10 to 15 seconds.
- Add the chopped French beans, coconut, and salt and stir well.
- Add the water and cover the pot with a lid. Cook the French beans until they are tender, or for about 7 to 8 minutes
Plate and Serve!
Serve the Foogath hot and garnish with a few sprigs of coriander.
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Ingredients
- Serves 2 people
-
200 to 250 g French beans
1 white onion (finely-chopped)
1 green chili (finely-chopped)
3 g mustard seeds
3 g cumin seeds
2 g turmeric powder
10 to 12 curry leaves
30 g freshly-grated coconut
5 g chopped coriander leaves
10 ml coconut oil
50 ml water
2 to 4 g salt to taste
-
garnish:
few sprigs of fresh coriander leaves
Nutrition
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