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Beans dry fry used as a side dish
Published On: 23 Mar 2011
English: French Beans
telugu: French Chikkudu
kannada: French Beans / Huruli Kayi
hindi: Bakla / Pharasbeen / Sem
Konkani: Beans / Anne Saango
Oriya: French Beans
Punjabi: Fras Bean
Kashmiri: Fraa’Sh Bean
for more details, click the name of the ingredient
Bengali: Laban / Noone
English: Chilli Powder
telugu: Erra Mirapa Kayalu / Yendu Mirapakayalu
kannada: Molaku / Kempu Menasinakai / Ona Menasinakai
hindi: Lal Mirch
Bengali: Paka Lanka / Lal Mirch / Lankamorich
Gujarati: Lal Marcha
Konkani: Sukki Saangi /Suke Miriyasang
Marathi: Lal Mirchi / Mirchya
Oriya: Lanka / Nali Lankamaricha
Punjabi: Lal Mirch
Kashmiri: Marach Wangun
For preparing beans vattichathu, cut the beans into small pieces.
Mix 3 tbsp salt in 1 liter water.
Soak the cut beans in this salt water and drain it.
Half cook the beans in a steam vessel.
Grind chilly powder, salt and asafoetida and apply it on the beans. Keep it aside for 3 to 4 hours.
Dry it in sunlight for some time.
Store it in an air tight container and fry it in oil according to the amount required.
Beans vattichathu is ready. Serve with rice as a side dish.
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Nizana Shammas is a hosewife who has lots of interest n cooking. She is an expert in providing various traditional recipes.
Renukadevi Kumanan is a well versed person in providing varities of South Indian recipes and also some modern recipes. She used to try varities of recipes from different cuisines.
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