I learned this simple recipe from my fabulous mother-in-law who lives in Chennai. This is a typical dish from the Andhra region of India , and I found that cooking beans in hot milk is such a unique, yet simple way of bringing out the lovely flavors of the vegetable (not to mention, of course, that it is a healthy alternative to using cream or butter!). Andhra cuisine is typically on the spicier side, which is why this recipe includes split green chilis – if you are not a fan of hot spice, feel free to omit it. On the other hand, if you want additional spice, feel free to include some red chili powder into the recipe!
You can find turmeric and fresh curry leaves at your local spice shop or Indian store. I love cooking this on a weeknight since it’s fast, easy, and healthy.
Variations: Get creative and use a different green vegetable such as squash or okra and cook it the same way – deliciousness is guaranteed 🙂 Feel free to use frozen vegetables too – they are often frozen at their freshest moment and are perfect when you don’t have the time or energy to go grocery shopping! 😉
Yields: 2-3 servings
2 tablespoons vegetable/canola oil
6-8 curry leaves
1/4 cup chopped red onion
4 small green chilis, split
1.5-2 cups green beans, trimmed and chopped (or you can leave them whole)
Kosher salt, to taste
1/4 teaspoon turmeric
1 cup hot milk (I prefer using whole milk or 3%)
Optional garnish: fresh, chopped cilantro
Add oil to the pan and heat. Add curry leaves and fry them for about 1-2 minutes.
Add chopped red onion and 4 split green chili to the pan. Cook for about 3-4 minutes, stirring occasionally.
Meanwhile, heat a cup of milk in the microwave in a mug until you can see steam rising (approximately 2 minutes).
Add chopped green beans, salt, turmeric, and hot milk to pan. Reduce heat and cook for an additional 3-4 minutes until beans are tender and ingredients are well incorporated.
Garnish with fresh cilantro and serve hot with Indian bread and/or fresh basmati rice! 🙂