Explore Goan cuisine through this vibrant green, mild, sidedish beans foogath. This French beans foogath is a wonderful gluten-free vegan addition to your platter. Pair it with the spicy vindaloo and some rice to enjoy the flavours of the Anglo Indian cuisine.
Wash the beans clean. String the beans to remove the fibrous thread which runs along the sides.
Cut the beans slanting to create diagonal cuts. Set it aside till needed.
Clean the shallot and slice thin. Set aside.
Chop the green chilli small after removing the seed. Add along with the sliced shallots.
Pound the garlic and keep it aside.
Into the frying pan add the coconut oil and the mustard seed.
As the mustard seed crackle, add the shallot, garlic and chillies chopped. Saute for a minute till the oil turns aromatic.
Add the cut beans and saute well.
Sprinkle salt.
Stir well for a minute
Cover and cook for 5 minutes on low heat flame.
Open the lid , sprinkle the coconut and toss well.
There will be a bit of water, keep tossing till the water evaporates on a open flame.
Serve hot with steaming rice and kokum flavoured curry or vindaloo for a complete meal.
Microwave method
Use microwave cooking safe bowl with lid.
Add the oil into the bowl and the mustard seeds. cover with the lid Set on high for 2 minutes, to allow the mustard seeds to crackle.
Next, add the shallots, chillies and garlic , cover with a lid and set on high for 3 minutes.
Add the beans, and toss in to coat with the oil. Sprinkle the salt toss again,
Sprinkle a handful of water, cover with a lid and set on 5 minutes on a high.
Open the lid carefully as the steam may scald. be careful. Add in the coconut and stir in well.
Its ready to serve.
Notes
You can add curry leaves along with the shallots.Use green chillies based on your spice levels, you can avoid it if you dont like them.You can squeeze in a bit of lemon to just brighten up the flavours
Keyword bean salad, beans and legumes, Indian vegetarian dinner, warm salad