Green beans poogath for "G".This my contribution to Nupur's "A to Z of Indian Vegetables" weekly event.
Green beans are an excellent source of vitamin C, vitamin K and manganese. Plus green beans are very good source of vitamin A (notably through their concentration of carotenoids including beta-carotene), dietary fiber, potassium, folate, and iron. And, green beans are a good source of magnesium, thiamin, riboflavin, copper, calcium, phosphorous, protein, omega-3 fatty acids and niacin.
HOW TO SELECT AND STORE :
If possible, purchase green beans at a store or farmer's market that sells them loose so that you can sort through them to choose the beans of best quality. Purchase beans that have smooth feel and a vibrant green color, and that are free from brown spots or bruises. They should have a firm texture and 'snap' when broken.
Store unwashed fresh beans pods in a plastic bag kept in the refrigerator crisper. Whole beans stored this way should keep for about seven days.
Fresh green beans chopped:2cups
Salt- as per taste
Broken urad dhal
Dried Red chilly-1
First season the items given in seasoning list.
Fry garlic and onion. Meantime boil toordhal,tumeric added in microwave for 6-7minutes.
Once onion get fried, add chopped beans,mix well.
Add salt and 1/2cup water, close the lid.
After 15minutes, open and gently mix it...
Once all the moistness is dried, add this drained dhal to the curry,off the stove.
This poogath goes well with sambar rice,dhal rice, curd rice,rotis,almost with all main course.If you want you can add coconut in place of toor dhal.
I like to share the receipes which i tried from our beloved friend's blog.
PESARATTU from SAILU'S KITCHEN:
Check Sailu's Version :here
RASMALAI from PRIYA'S KITCHEN:
Check Priya's Version :here