Saute tender green beans seasoning it with minimal spices; chili powder, salt and Kolhapuri masala for a delicious side dish. With just 3 ingredients, side dish is cooks in under 15 minutes.
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. 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.
You can substitute Kolhapuri masala sambar powder or any South Indian 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.
Sauteed Green Beans Recipe
Sauteed Green Beans with Kolhapuri Masala
- Cutting board & knife
- Saute or Frying Pan
- Spatula or spoon
- 300 grams tender Green Beans cut into ¼” pieces
- 1 teaspoon Oil + ⅓ teaspoon Salt + ½ teaspoon Chili Powder
- 2 - 3 teaspoon 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 teaspoon of masala and would recommend using less masala and add more chili powder. Spices in the Kolhapuri masala is a bit overpowering when used in large quantities in a vegetable stir fry. Adjust the masala to taste. I recommend use 1 teaspoon 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.
- Nutrition - Values listed are approximate.
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