The few beans I planted are producing steadily and need to be harvested every other day for another meal’s worth of tender pods. We are lovers of variety, so green beans are accumulating in the refrigerator faster than we are eating them.
One of my favorite ways to prepare green beans is a foogath (fugath), which is one of the milder flavored Indian dishes. Whether prepared with green beans, cabbage or a mix of vegetables, one thing foogaths seem to have in common is the inclusion of coconut as an ingredient.
The ingredients I used for my green bean fugath (roughly in order of inclusion) were:
- avocado oil
- mustard seeds
- kari leaves
- green chili
- dried red Kashmiri chili
- ginger paste
- parboiled and chilled green beans
- splash of water to complete cooking the beans
- scraped/shredded coconut
We enjoyed this green bean foogath with ajwain paratha, leftover rice, leftover paneer butter masala, coconut chutney and amla pickle.