Green Beans Upkari

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buy Depakote canada I recently came back from a trip to Italy. And, despite Italian cuisine being my favourite, all I could think of eating once I was back home was my mum’s Dali Thoy with Rice and Upkari. Upkari, Upperi, Poriyal are South Indian words for a simple vegetable stir-fry garnished with coconut. In Chitrapur Saraswat Cuisine, we make upkari with any vegetable – Parasbi or French beans, Tendli or Ivy Gourd and Cashew, Cabbage, Cauliflower.

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Here in Dubai, we get most vegetables throughout the year – and beans is one of them. I pick them only when they are bright green, sweet and crisp. I love to pair any upkari with a spicy dal – whether it is Dali Thoy with a lot of chillies, Sambhar or even Amti (more on that later) and rice.

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Any upkari is simple to make – a little oil, tempering with red chillies, mustard seeds, cumin seeds, hing and curry leaves. Put in the vegetable, saute on a medium flame, add salt and cook for a bit – I like to retain the colour on my vegetables and leave them a little crispy. When its all done, add fresh grated coconut and serve! Delicious!

Print Recipe

Green Beans Upkari

A simple stir-fry of green beans with fresh coconut

Course

main course

Cuisine

chitrapur saraswat

Prep Time

10 minutes

Cook Time

15 minutes

Servings

people

Ingredients

• 1/4 kg green beans washed and cut into 1/4 inch pieces
• 1/2 tsp mustard seeds
• 1/4 tsp cumin seeds
• 4-5 dried red chillies
• 8-10 curry leaves
• 1/2 cup fresh grated coconut
• 1 pinch asafoetida (hing)

Course main course Cuisine chitrapur saraswat Prep Time 10 minutes Cook Time 15 minutes Servings people Ingredients 1/4 kg green beans washed and cut into 1/4 inch pieces 1/2 tsp mustard seeds 1/4 tsp cumin seeds 4-5 dried red chillies 8-10 curry leaves 1/2 cup fresh grated coconut 1 pinch asafoetida (hing)

Instructions

1. In a kadai or wok, put in the oil.
2. Once it is hot, add the mustard seeds and wait till they splutter. Then put in the cumin seeds, red chillies and curry leaves. Fry for half a minute and add the hing.
3. Now, add the washed and cut green beans and saute well on a medium flame.
4. Add salt to taste and cover the beans for about 10 minutes.
5. Now, once the beans are cooked to your preference (I prefer mine with a little crunch and still bright green), turn off the heat and top with freshly grated coconut and mix through.
6. Serve with a spicy dal and rice.

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