Beans Palya From A Tin Recipe

I was super hyped to try this recipe and ended up turning a tin of plain green beans into a flavor bomb that makes me feel like i’m reliving my lazy weekends with a burst of spice and warmth baked into each bite.

I love making Beans Palya From A Tin cause its quick and packed with nutritious benefits. I use green beans from a tin with sliced onion and both green and dried red chillies for vitamins.

Mustard seeds, urad dal, curry leaves, turmeric, salt, coconut oil and grated coconut give it antioxidants and healthy fats.

Ingredients

• Green Beans: high fiber and low calorie; they add texture and nutrition.
• Onion: gives natural sweetness, vitamins, and a lovely savory crunch.
• Green Chillies: offer a spicy kick, boosting metabolism and flavor with subtle heat.
• Mustard Seeds: provide tangy flavor while aiding digestion with beneficial compounds.
• Curry Leaves: impart aromatic citrus notes and essential antioxidants for health.
• Coconut Oil: offers healthy fats and a rich, traditional flavor profile.
• Grated Coconut: optional ingredient for creaminess and added textured sweetness.
• Turmeric Powder: delivers warm earthiness along with anti-inflammatory benefits.

Ingredient Quantities

• 1 tin green beans (about 400g), drained
• 1 small onion, thinly sliced
• 2 green chillies, slit lengthwise
• 1 dried red chilli, broken into pieces
• 1/2 tsp mustard seeds
• 1/2 tsp urad dal (if you have it)
• A few curry leaves
• 1/4 tsp turmeric powder
• Salt to taste
• 1 tbsp coconut oil
• 2 tbsp grated coconut (optional but traditional)

How to Make this

1. Heat the coconut oil in a pan over a medium flame.

2. Toss in the mustard seeds and let them splutter, then add the urad dal and broken dried red chilli.

3. Add a few curry leaves and let them fry for a few seconds.

4. Now add the thinly sliced onion, and sauté until they get soft and lightly browned.

5. Stir in the slit green chillies and mix well.

6. Sprinkle in the turmeric powder and salt to taste.

7. Gently add the drained tin of green beans into the pan.

8. Cook for another 3-5 minutes so all the flavours blend together.

9. If you have it, mix in the grated coconut right at the end.

10. Remove from heat and serve warm. Enjoy your Beans Palya!

Equipment Needed

1. Stove or burner – to heat the pan over a medium flame
2. Nonstick pan – ideal for frying spices without sticking
3. Spatula or wooden spoon – needed to stir and mix ingredients
4. Knife – for slicing the onion and preparing chillies
5. Cutting board – for all your chopping work
6. Measuring spoons – to accurately add turmeric, salt, and spices
7. Can opener and strainer – to open and drain the tin of green beans
8. Grater – if you’re using fresh coconut instead of pre-grated (optional)

FAQ

• Question: What is Beans Palya from a Tin?
  Answer: It is a simple stirfry using canned green beans, onions, and spices. It cooks quickly and is super tasty when you need a fast veg dish.
• Question: Can I use any other oil apart from coconut oil?
  Answer: Sure, you can use vegetable oil or even sunflower oil. But coconut oil gives it a unique flavor that makes it extra special.
• Question: What if I can’t find urad dal?
  Answer: No worries, you just leave it out. The recipe will still be yummy without it.
• Question: Can I add extra spices to make it hotter?
  Answer: Definitely, if you like it spicy, feel free to add more green chillies or even a pinch of red chilli powder.
• Question: Is it okay to serve this with rice or roti?
  Answer: Yes, it goes great with both. It’s a versatile side dish that works well with any meal.

Beans Palya From A Tin Recipe Substitutions and Variations

• If you don’t have tin green beans, you can use fresh green beans; just trim them and blanch until tender.
• If a small onion is missing, try using red onions or even shallots for a slightly sweeter twist.
• Didn’t find urad dal? You can either skip it or use a pinch of split chickpeas to mimic the texture.
• No curry leaves on hand? A couple of bay leaves can do in a pinch, but remember to take them out before serving.
• If coconut oil isn’t available, any neutral vegetable oil will work fine though you’ll lose a bit of the coconut flavor.

Pro Tips

1. Make sure you heat up the coconut oil really well before you toss in the mustard seeds so they really pop; if they don’t splutter, it sorta means the oil ain’t hot enough and you might not get that same flavor kick.
2. Don’t rush the onions – let them cook slowly until they get that soft, lightly brown color because when they’re done right they add a nice sweetness to the dish that balances the spicy chillies.
3. Be careful when you add the green beans, gently mix them in so they dont break apart too much; you want them to have a little bite and not become a mushy mess.
4. If you have grated coconut, add it at the very end. It adds a traditional twist and a bit of crunch that really elevates the whole dish, making it taste way more authentic.