French Beans Sukka

1. 1
   prep · ~5 min

   Prep the French beans.

   1.Wash 350g French beans thoroughly under running water.

   2.Trim the ends and finely chop into small even rounds (about 1/4 inch pieces).

   TIPEven chopping ensures uniform cooking — no half-crunchy, half-mushy beans.
2. 2
   temper · ~2 min

   Make the tempering.

   1.Heat 2 tsp oil in a heavy-bottomed kadhai over medium heat.

   2.Add 0.5 tsp mustard seeds and let them splutter (30 seconds).

   3.Add 0.5 tsp urad dal and 0.5 tsp cumin seeds — stir until dal turns golden (20 seconds).

   4.Toss in 2 dried red chilies, 8 curry leaves, and 1 slit green chili — fry until fragrant (15 seconds).

   TIPKeep the heat at medium — urad dal burns quickly and turns bitter if the oil is too hot.
3. 3
   saute · ~4 min

   Sauté the aromatics.

   1.Add 1 finely chopped onion and sauté until soft and translucent (3-4 minutes).

   2.Sprinkle 1 pinch turmeric powder and mix well.

   TIPDon't brown the onions — this dish keeps a lighter, fresher flavour.
4. 4
   simmer · ~9 min

   Cook the French beans.

   1.Add the chopped French beans and 0.25 tsp salt to the pan.

   2.Stir to coat the beans well with the aromatics and spices.

   3.Add 2 tbsp water, cover with a lid, and cook on low heat until beans are tender (8-10 minutes).

   TIPCheck halfway — if the beans look dry add another tablespoon of water. The steam should cook them, not drown them.
5. 5
   mix · ~2 min

   Finish with coconut and lemon.

   1.Remove the lid and stir-fry on medium heat to evaporate any remaining moisture (1-2 minutes).

   2.Turn off the heat, add 0.25 cup freshly grated coconut and 1 tsp lemon juice.

   3.Mix gently until everything is well combined.

   TIPAdding coconut off the heat preserves its fresh aroma — heat dulls it.
6. 6
   serve

   Serve the French Beans Sukka hot with rice and dal, or with roti.

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