goanEasyveganvegetariangluten freedairy free

Beans Foogath

Name: Beans Foogath
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 4 servings
Cuisine: goan
Ingredients: 400 g green beans (trimmed and finely chopped); 0.75 cup coconut (fresh, grated); 1 pcs onion (small, finely chopped); 2 pcs green chili (slit); 0.5 tsp mustard seeds; 0.5 tsp urad dal; 8 pcs curry leaves; 1 pinch turmeric powder; 0.25 tsp salt; 2 tsp oil; 3 tbsp water (to help the beans cook)

RATING

4.4/5(65)

TASTE SCORE

6/10

A simple coastal-style stir-fry of tender green beans with coconut, mustard seeds, and curry leaves. Lightly spiced and full of fresh flavor, it works beautifully as a small vegetable side with rice and dal.

PREP

15m

COOK

12m

SERVES

1 KATORI

120 cal

SERVINGS

METHOD · 6 STEPS

prep · ~15 min
Prep the beans and aromatics.
1.Trim the green beans and chop them finely for quick, even cooking.
2.Finely chop the onion.
3.Slit the green chilies.
temper · ~2 min
Make the tempering.
1.Heat the oil in a pan over medium heat.
2.Add mustard seeds and let them splutter.
3.Add urad dal and cook until lightly golden.
4.Add curry leaves and green chilies and cook for a few seconds.
TIPKeep the heat moderate so the urad dal turns golden, not dark brown.
saute · ~4 min
Cook the onion and beans.
1.Add the chopped onion and cook until just soft, about 2 minutes.
2.Add the chopped green beans, turmeric powder, and salt.
3.Mix well so the beans are coated with the seasoning.
steam · ~6 min
Steam the beans until tender.
Sprinkle in the water, cover the pan, and cook on low heat until the beans are tender but still bright, about 5 to 6 minutes. Stir once halfway through so they cook evenly.
TIPUse only a little water so the foogath stays dry and lightly textured.
mix · ~2 min
Mix in the coconut.
Add the grated coconut and toss well for 1 to 2 minutes until everything is evenly combined and the extra moisture dries off.
serve
Serve the beans foogath warm.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Chop the beans quite fine so they cook quickly and blend evenly with the coconut.
2
Let the mustard seeds fully splutter before adding urad dal, or the tempering will taste flat.
3
Cook the urad dal only to light golden; if it turns deep brown it can taste bitter.
4
Use just enough water to soften the beans, keeping the finished foogath dry rather than soggy.
5
Add the grated coconut at the end and toss briefly so it stays sweet, fresh, and fluffy.
6
Stop cooking when the beans are tender but still bright green for the best texture.
7
This side reheats well; warm gently in a pan, not the microwave, to keep it from steaming too much.