String Beans Fry (Varai)



  • ½ lb string beans
  • ½ cup water
  • 1 ½ teaspoons chili powder
  • 1 tablespoon unsweetened coconut flakes
  • 1 tablespoon canola oil
  • ¼ teaspoon mustard seed
  • ½ teaspoon fennel seed (peruncheerakam)
  • 1 cup chopped onion (preferably red)
  • 1 strand curry leaves
  • 2 – 3 dried red chilies broken into about 3 pieces
  • Salt to taste


  • Snip both ends of the beans and cut them diagonally into about ¼ inch rounds

  • Add cut beans, water, chili powder and salt to a skillet and cover and cook until all the water is absorbed.
  • Add shredded coconut and mix well and cook for another minute or two or until dry  on low flame.  Set aside
  • Add oil to another skillet and when hot add mustard seeds.
  • Once the mustard seed start splattering, add fennel seed and fry for about 10- 20 seconds on low flame
  • Add chopped onion and fry until golden brown
  • Add curry leaves, dried red chilies and fry for another minute
  • Transfer this onion mixture to the cooked beans and mix well.

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