Name: Sri Lankan Snake Bean Curry
Prep time: 30 min
Total time: 30 min
Ingredients: 250 gms snake beans, ends chopped off, broken into small pieces; 1 tsp red chili powder; ½ tsp saunf/fennel seeds; ¼ tsp turmeric; ½ tsp methi/fenugreek seeds; 1 tsp jeera/cumin powder; 1 small onion, peeled, finely chopped; 1 garlic clove, crushed; 2 green chilies, finely chopped; 2 tbsp coconut oil; 1 spring curry leaves; 125 ml coconut milk 1st extract; 250 ml coconut milk 2nd extract; Freshly chopped coriander leaves; Salt

Sri Lankan Snake Bean Curry

This curry is a famous side dish prepared in Srilanka with snake bean as a main ingredient. They used to have with rice, rotis etc. The taste and aroma really fantastic . The coconut milk used in this dish gives you a different flavour.

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Prep Time 30

Total Time 30

Cuisine Others

Servings people

Ingredients

250 gms snake beans, ends chopped off, broken into small pieces
1 tsp red chili powder
½ tsp saunf/fennel seeds
¼ tsp turmeric
½ tsp methi/fenugreek seeds
1 tsp jeera/cumin powder
1 small onion, peeled, finely chopped
1 garlic clove, crushed
2 green chilies, finely chopped
2 tbsp coconut oil
1 spring curry leaves
125 ml coconut milk 1st extract
250 ml coconut milk 2nd extract
Freshly chopped coriander leaves
Salt

Instructions

To make the snake bean curry, in a pot, place the chopped snake beans, chili powder, saunf/fennel, haldi/turmeric powder, methi/fenugreek seeds and jeera powder.
Season with salt and toss to coat the beans. Add the onion, garlic and green chili.
Heat oil in a pan/pot over high heat. Add the curry leaves.
Once they start to pop, add the snake bean mixture. Stir constantly over high heat until the mixture starts to caramelize and the beans are just cooked, making sure the spices don’t burn.
Add the 2nd extract of coconut milk and stir to combine
Cover the pan and leave to cook for a few minutes, or until the beans have cooked through.
Now addd the 1st extract of coconut milk and stir.
Remove the pot from heat. Garnish the Sri Lankan Snake Bean Curry with coriander leaves and cover with a lid until ready to serve.