Beans Upkari (French beans stir fry)

Beans upkari is a simple green beans or French beans stir fry, seasoned or tempered with mustard seeds, dry red chillies and a sprinkling of grated coconut.

Just like dalithoy is a staple dal dish of the Konkani Hindu community of Mangalore, beans upkari is a standard vegetable stir fry, which almost always accompanies a simple meal of dalithoy and rice.

Upkari is “stir fry” in Konkani and it can be made with any other vegetable like potato, carrots, beetroot, peas etc. Beans upkari is a very quick dish and we normally cook this just before having our meal as it cooks very fast and the beans taste their best when they are still crunchy and retain their dark green color.  Grated coconut enhances the taste and gives it a slight sweet taste and texture!!

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Beans Upkari (French beans stir fry)

Serving Size: 2-3

A simple Konkani style green beans or French beans stir fry, seasoned or tempered with mustard seeds, dry red chillies and a sprinkling of grated coconut.

Ingredients

• 1 cup chopped green beans
• 1 tablespoon oil (preferably coconut oil)
• ½ teaspoon mustard seeds
• 2 dry red chillies, broken into bits
• Salt to taste
• 2 tablespoons grated coconut

Instructions

1. In a kadai or wok, heat the oil. Add the mustard seeds and when they start to splutter, add the dry red chillies and stir for a few seconds.
2. Stir in the chopped green beans and salt to taste. Mix well, sprinkle some water and cook for a few minutes, covered. If the beans are tender, they will cook within 2 to 3 minutes.
3. Do not overcook. They should become tender but still have the crunch in them.
4. Garnish with grated coconut, mix well and heat through.
5. Remove from flame and serve immediately with rice and dalithoy or as a side dish with any meal.

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Step-by-step method:

In a kadai or wok, heat the oil.  Add the mustard seeds and when they start to splutter, add the dry red chillies and stir for a few seconds.

Stir in the chopped green beans and salt to taste.  Mix well, sprinkle some water and cook for a few minutes, covered.  If the beans are tender, they will cook within 3 to 5 minutes.

Do not overcook.  They should become tender but still have the crunch in them.

Garnish with grated coconut, mix well and heat through.

Remove from flame and serve immediately with rice and dalithoy or as a side dish with any meal.

Note:

Try not to overcook this vegetable, it tastes best when it still has a crunch to it and has maintained it's dark green color.

You can omit the coconut, if not preferable.