Name: Spiced Snake Beans
Yield: Serves 4-6
Cuisine: Indian
Ingredients: ¼ tsp asafoetida; 450 g (1 lb) snake beans cut into lengths of approximately 10 cm (4 inches); 1 sprig curry leaves; 125 ml (4 fl oz) coconut milk; 2 tbsp fresh coriander chopped; 1 tsp mustard seeds; 1 tbsp fresh ginger finely grated; salt; 2 fresh red chillies finely chopped; 2 garlic cloves crushed; 2 tbsp ghee or vegetable oil; ½ tsp fenugreek seeds

Preparation info

Serves
4-6

Difficulty
Easy

Appears in

Rice, Spice and All Things Nice

By Reza Mahammad

Published 2006

About

This is a classic recipe from the Tamil Nadu region. South Indian food tends to be lighter than food from the North. It’s also spicier, and can easily be incorporated into Thai-style meals as it uses fresh coriander and coconut milk.

French beans are a good substitute if you can’t find snake beans, which are often sold in Asian and Thai greengrocers. No snakes were hurt in the making of this dish.