January happens to be my favourite month after December of course. The reason is that just as much as I love the festive chaos that December brings with it I love the peace and calm that January promises every year. This month is usually one that helps you unwind and settle in. From a blogger’s point of view it is a time for stock taking. I usually tend to put off posting regular, everyday recipes when the festive season begins, so January is a time for me to check my drafts and see what recipes took a back seat while the festive season took over. This morning as I was doing just that, I realised that I had a recipe from 2015 which totally skipped a whole year only to make its appearance now! I wonder why I didn’t post this simple recipe before! I have promised myself (as part of my New Year resolution) to declutter and downsize even my recipes in draft! There are tons of recipes that fell through the cracks over the past few years. Sometimes I was not convinced that the recipe was fool proof enough to be shared and required rewriting. Sometimes I was the only one to have liked the dish (eyeroll). Sometimes the pictures were, well, bleh! and required reshooting and sometimes the festive season shoved them under the carpet. Whatever the reasons, now is the time for me to bring them to the fore and let them shine. So while I will showcase and repost some old classics, you will also find new recipes on the blog. So do make sure you come back everyday!
So today’s recipe is something truly simple. It is for those times when you just don’t have the time, patience or inclination to make something elaborate. You are probably bone tired after a hard day’s work. You have probably been up all night tending to an infant who refused to sleep. You probably got back home after a long flight and the thought of eating one more meal that isn’t homemade is making you sick. You probably couldn’t be bothered with the rigmarole of Indian cooking and the rules that need to be followed to make a decent masala paste. So here, this recipe will simplify your life. All you need is a vegetable (beans, pumpkin, potatoes, all work well) and some yogurt (curds) and some whole spices to temper it. Pair it with some piping hot rice and some pickle if you please and twenty minutes later you would have filled your belly with the most delicious and simple meal ever (no, seriously). Try it, you can thank me later 🙂
Beans in Yogurt
Beans in yogurt is a simple and easy dish that you can quickly put together using beans in a yogurt sauce/gravy. When tempered with mustard & red chillies it makes for a cooling dish to be paired with rice for a hot summer day.
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Ingredients
- 1/4 kg French beans or string beans (yard long beans/sango)
- 1-1/2 cups yogurt (plain curds)
- 2-3 long dry red chillies
- 1 teaspoon mustard seeds
- a pinch of asafoetida (hing)
- 1 sprig of curry leaves
- 2 teaspoons oil for seasoning
- salt to taste
Instructions
- Wash and string the beans. Cut into 1/4" pieces. Transfer into a pan, sprinkle some water, add the salt and cook until tender, do not overcook.
- In a bowl, whisk the yogurt until smooth. Add a little water if required to adjust the consistency of the gravy.
- In a small seasoning pan heat the oil and add the mustard. When the seeds stop spluttering toss in the broken dry red chillies and curry leaves and fry for a few seconds. Add the asafoetida and quickly pour the seasoning into the whisked yogurt.
- Pour the yogurt mixture over the cooked beans and mix. Serve with piping hot rice.
Disclaimer
The nutritional values are only indicative.
Tried this recipe?Please leave a comment & rate the recipe below or share a photo on Instagram and tag me @ruchikrandhap
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I actually seem to like this dish! I don't want the rice to go with it, I will scoop it up with a spoon and have it… yum!
Easy to make and remarkably tasty. Substituted snap/snow peas for the beans and a clove of garlic for the asafoetida. Turned out great, thank you
That sounds wonderful Claire! Thanks for the feedback and the useful tips