Achingapayar/ String Beans, Kizhangu/ Potato Mezhukkupuratti

Recipe No: 244

This is one of my favorite combinations… why? Well, being crazy about Potatoes, my kids  will eat the Beans while trying to get more Potatoes… This is a combo that I saw during a fellowship in our Church and was amazed to see how kids were enjoying it. It became very frequent in my household ever since. It is very simple, but I want to show the combination and if it make your kids eat Beans well, that’s a bonus too…

Ingredients                                         Serves 6-8

• Achingapayar/ String Beans….350 grams (cut into 1 ½ inch pieces; about 3 cups)
• Potato…………………………………250 grams/ 2 small ones (cut into 1 ½ inch pieces)
• Turmeric Powder…………………1/2 Teaspoon
• Crushed Dry Red Chilly……....1/2 - 1 Teaspoon (alternatively use ¼ Teaspoon Red Chilly Powder)
• Oil……………………………………..2-3 Tablespoons
• Mustard Seeds.......................1/2 Teaspoon
• Shallots crushed………………...1/2 Cup
• Garlic crushed………………..….6 Big cloves
• Curry Leaves...…………….……..2 sprigs
• Salt as needed

Method of Preparation

1. Mix together Beans, Potato, Turmeric Powder, Red Chilly Powder/ Crushed Red Chilly and Salt together with ½ cup Water and cook on a medium flame in a wide pan till everything is cooked and the Water has evaporated. Switch off the heat (let them cool completely.) and keep aside till ready to be used.
2. Heat Oil in another wide pan and splutter the Mustard Seeds.
3. Saute crushed Shallots, Garlic and Curry Leaves until wilted and add the precooked Beans and Potato.
4. Mix well gently and over a medium flame let it fry to a desired level. Don’t stir too much, but do turn it over once in a while to ensure even browning. If you know how to toss (without stirring) that will keep the Potatoes intact.
5. Serve hot/ warm with rice.

Notes:

• Cooking the Beans and Potatoes in a wide pan will ensure even cooking, without breaking the Potatoes. (If using a deep pan you will have to stir more to get everything cooked which may break the Potatoes.)
• Don’t overcook the Beans and Potatoes or the Potatoes will break very easily while frying and will make the stir fry mushy.
• Don't use a very high flame to fry; it will burn the Potatoes and Beans without evenly frying them.
• Use more Oil if necessary, but if using a good non stick pan or a seasoned wok that won’t be necessary.
• You can store the cooked Beans and Potatoes in the refrigerator and fry them only when necessary.
• Potatoes will withstand breaking more if you fry them after cooling. (So frying it after refrigeration is better.)

Make it, enjoy the deliciousness and 
serve it to your family with love…