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| Prep Time | 30 minutes |
| Servings |
people
|
Ingredients
- snake beans, ends chopped off, broken into small pieces - 250 gms
- Red chili powder - 1 tsp
- saunf/fennel seeds - ½ tsp
- Turmeric - ¼ tsp
- methi/fenugreek seeds - ½ tsp
- jeera/cumin powder - 1 tsp
- small onion, peeled, finely chopped - 1
- garlic clove, crushed - 1
- green chilies finely chopped - 2
- Coconut oil - 2 tbsp
- Curry leaves - 1 spring
- coconut milk 1st extract - 125 ml
- coconut milk 2nd extract - 250 ml
- Freshly chopped coriander leaves -
- Salt -
Ingredients
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Instructions
- To make the snake bean curry, in a pot, place the chopped snake beans, chili powder, saunf/fennel, haldi/turmeric powder, methi/fenugreek seeds and jeera powder.
- Heat oil in a pan/pot over high heat. Add the curry leaves.
- Once they start to pop, add the snake bean mixture. Stir constantly over high heat until the mixture starts to caramelize and the beans are just cooked, making sure the spices don’t burn.
- Cover the pan and leave to cook for a few minutes, or until the beans have cooked through.
- Remove the pot from heat. Garnish the Sri Lankan Snake Bean Curry with coriander leaves and cover with a lid until ready to serve.
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