For the next three days, I shall share 3 ingredients recipes. One tps or less of oil, sugar, pepper and chili powder, tempering ingredients and salt are all considered as one ingredient.
Keeping this in mind, I made a quick and tasty saute with tender beans that needed to be used up very soon. I had some Kolhapuri masala which is quite flavorful and used it as the main seasoning ingredient for the beans.
Last year when I met fellow bloggers in Chennai, Pradnya gave us some Maharastrian spices. I still have some of those spices and Kolhapuri masala is one of them. Of all the remaining spices that Pradnya gave, I found this masala spicy and felt it would be a better spice to use for this 3 ingredient dish. Kolhapuri masala can also be substituted with sambar powder or any curry powder that is spicy and flavorful. If not for three ingredients theme, I would have added some onion, curry leaves, crushed garlic and green chilies to the saute. I used Gayathri’s powder in ivy gourd fry, zucchini fry and ridge gourd fry.
Total Time: 25 minutes
Preparation: 10 minutes
Cooking: 15 minutes
Serves: 2 – 3
- 300 grams tender Green Beans, cut into ¼” pieces
- 1 tsp. Oil + ⅓ tsp. Salt + ½ tsp. Chili Powder
- 2 – 3 tsp. Kolhapuri Masala (I used 3 tsps)
- Wash and cut beans into ¼” pieces.
- Heat oil in a pan.
- Add green beans, salt and mix.
- Cover and cook until beans is almost cooked, about 6 – 8 minutes on low flame. Stir a few times for even cooking.
- Uncover, add kolhapuri masala, chili powder and continue cooking until beans is cooked and fried, about 4 – 6 minutes.
- Serve with rice or roti.
- I used 3 tsp of masala and would recommend using less masala and add more chili powder. Spices in the Kolhapuri masala is a bit overpowering if used in large quantities in a vegetable stir fry. Adjust the masala to taste. Next time I would use 1 tsp chili powder and less Kolhapuri masala.
- I did not use onion, garlic, green chilies and curry leaves as I wanted to stick to 3 ingredients.You can use all these ingredients or few of these for additional flavor, though the stir fried tasted just fine even without these.