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. During the same bloggers meet, Gayathri gave us some sambar powder and I used all of it for such sautes. 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
Ingredients:
- 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)
Preparation:
- 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.
Note:
- 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.
This day in 2011 – Shahi Gobhi
This day in 2014 – Coconut Chutney
Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#64
Pavani says
I love this simple green beans kura Usha. Perfect with rice or rotis.
I think the pictures look great. No need to resize IMO 🙂
Ritu Tangri says
Its a nice change from the potato beans that we make commonly in summers….must try it. the pics are nice, but yeah, the size is quite big. If you could reduce the size, the look will be even better.
Srivalli says
Lovely way to use the masala..and stir fries will be so tasty too..I feel the pictures stand out and look good..checked in mobile version and it looks neat and lovely too!
Gayathri Kumar says
This stir fry looks so nice and the snaps are so beautiful. I used this masala in gravies and it gave an interesting flavour to the dish..
Vaishali Sabnani says
Beautiful clicks, one would want to pick that straight from the screen…the spice blend sounds yum.
Varada says
Green beans with the spicy masala sound good. The pictures look just right on my cell phone.
Priya Suresh says
Very easy to make, this sauteed green beans simply rocks, can happily have with some rice.
MySpicyKitchen says
Thank you all for your feedback on picture size. 🙂
themadscientistskitchen says
Looks yum Usha and the pic is just right. Looking at your pic I am tempted to put my hand out and help myself with the sabji.