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March 15, 2013

Sesame Beans Curry

This mouth watering combination is perfect with rice . Many of us like beans but the variety in which ,it can be cooked may be less , actually the stuff I used is perfect with any other vegetable especially with brinjal (prefer to cook stuffed brinjal). The masala powder has a long shelf life if you prefer to store and use it  at  times .


For Masala Powder:

Sesame Seeds 1/2 cup
Dry coconut Flakes 1/2 cup
Red chilies 6 to 8 (depending upon your taste)
Tamarind  a small piece of the size of small gooseberry (or according to your taste )
Coriander Seeds  1 to 2 table spoons
Cumin seeds 1 to 2 teaspoons
Garlic Cloves 6 to 7 (depending upon your taste)
Fenugreek Seeds 7 to 8 (count)
Cashew Nuts 5 to 6 (add more/ less according to your taste )
 Turmeric a pinch 
Red chili powder (optional) 1/ teaspoon/ Pepper powder 
Fried Onions 1 to 2 table spoons
Salt for taste

For Curry:

French Beans 1 large cup chopped into medium sized pieces 
Oil 2 table spoons
Cumin seeds for tempering
Salt for taste 

Cooking Time & Calories :

Preparing Time : 10 minutes
Cooking Time : 20 to 25 minutes
Calories : 160 per 100 gms 


Step 1 : Dry roast all the  ingredients  for masala powder separately  (until they turn into light brown)  ,except for garlic, salt and fried onions . Now take a blender , add salt, fried onions, garlic cloves along with the roasted ingredients and blend it into a rough powder or smooth according to your taste .

Step 2: Take a skillet add oil when ready add cumin seeds , when sputter add beans and fry them completely by adding sufficient salt  , this may take more time. 

Step 3:  When the beans are fried completely , add 2 to 3 table spoons of masala powder , and mix well ,let it sit for one minute or two and then switch off the stove .

Step 4: Serve with hot rice .


  • As you add the masala powder at last , oil used is considerably less , this comes to handy during cooking stuffed vegetables , you can cook stuffed vegetable curry even with less oil by stuffing the vegetables first with sufficient amount of masala and then adding the remaining after the curry is done.
  • Don't chop the beans into small pieces , as while frying the vegetable some may burn and give that burnt taste to the curry .
  • You can store the masala powder and use in any curry .
  • Adjust all the spices according to your serving and taste .


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