These runner beans are big and tough looking pods. For the stir fry, you need to choose the tender ones with few seeds inside. I just tempered them and steam cooked. Finished the recipe with the touch of spicy powder.
Runner beans thaalimpu
Runner beans - 250 gms
Onion – Large – 1 chopped into small pieces
Mustard – ½ tsp
Cumin – ½ tsp
Dry chilli – 2
Chana daal / Bengal gram – 1 tsp
Oil – 2 tbsp
For the spicy powder -
Roasted chickpea - 2 tbsp
Dry coconut chopped or grated - 2 tsp
Garlic - 1 clove
Chili powder - 1 tsp
Salt little bit, as we will be cooking the runner beans using salt.
Grind all the ingredients in a blender into coarse powder
Fresh and tender runner beans
Wash and peel the runner beans and cut them into small pieces.
Steam cook the runner beans until they are just done, either in microwave or on stove top by adding just enough water and salt.
Heat a pan with oil and add the seasoning items like Mustard+cumin, chana daal, dry chili and curry leaves one after the other.
When the chana daal changes to golden colour, then add chopped onion.
When the onion turns tender, add the steamed runner beans, mix every thing and cover it with the lid for 2-3 minutes to allow runner beans to absorb all the seasoning flavours.
Remove the lid, toss the runner beans. Allow the extra moisture to get evaporated completely.
Finally sprinkle the spicy powder and remove from the fire.
Served with warm roti