Beans in yogurt is a simple and easy dish that you can quickly put together using beans in a yogurt sauce/gravy. When tempered with mustard & red chillies it makes for a cooling dish to be paired with rice for a hot summer day.
1/4kgFrench beans or string beans (yard long beans/sango)
1-1/2cupsyogurt (plain curds)
2-3long dry red chillies
a pinch of asafoetida (hing)
1sprig of curry leaves
2teaspoonsoil for seasoning
salt to taste
Wash and string the beans. Cut into 1/4" pieces. Transfer into a pan, sprinkle some water, add the salt and cook until tender, do not overcook.
In a bowl, whisk the yogurt until smooth. Add a little water if required to adjust the consistency of the gravy.
In a small seasoning pan heat the oil and add the mustard. When the seeds stop spluttering toss in the broken dry red chillies and curry leaves and fry for a few seconds. Add the asafoetida and quickly pour the seasoning into the whisked yogurt.
Pour the yogurt mixture over the cooked beans and mix. Serve with piping hot rice.