Mushroom Free Vegan Beans Poriyal

Total time25 min

Prep time10 min

Cook time15 min

5.0

(15)

This South Indian stir-fry is a vibrant, aromatic side dish that brings serious flavor to the table with nothing more than fresh green beans and a handful of pantry staples. Coconut oil carries a bloom of mustard seeds, cumin, dried red chilies, and curry leaves — that signature sputtering, fragrant base that makes the whole kitchen smell incredible. The beans get tossed in all that spiced oil with turmeric and a splash of water, steaming until just tender before a final high-heat stir-fry drives off any moisture and locks in the coating. Freshly grated coconut stirred in at the end adds a subtle sweetness and texture that ties everything together beautifully. Because the recipe is built entirely around vegetables, spices, and coconut, there is absolutely nothing here that could sneak in unwanted fungi — every ingredient is clean and straightforward. It works just as well as a weeknight side alongside rice and dal as it does as part of a larger spread, and the technique is simple enough that even a beginner can nail it on the first try.

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Ingredients

4 servings

1 lb green beans, trimmed and cut into 1-inch pieces
2 tbsp coconut oil
1 tsp black mustard seeds
1 tsp cumin seeds
2 dried red chilies, broken in half
10 fresh curry leaves
1 small yellow onion, finely chopped
2 cloves garlic, minced
½ tsp turmeric
½ tsp salt, or to taste
2 tbsp water
⅓ cup freshly grated coconut

Instructions

1
Heat the coconut oil in a large skillet or wok over medium-high heat until shimmering. Add the mustard seeds and cook until they begin to pop, about 30 seconds.
2
Add the cumin seeds, dried red chilies, and curry leaves to the pan and cook, stirring, until fragrant, about 30 seconds. Watch closely, as the curry leaves will sputter and the seeds can brown quickly.

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