Tonight I made the chicken and fenugreek curry that I’ve detailed previously, served it with some leftover potato masala and dal, plus freshly made snake beans poriyal and spinach whole-wheat chapatis.
From the south of India, poriyal describes a stir fried vegetable finished with lemon and coconut.
The mise includes mustard seeds, dried chillies and curry leaves, red onion, green chillies and chopped snake beans (snow peas work well too), lemon juice and desiccated coconut.
The dish is cooked within 10 minutes. I heat oil and splutter mustard seeds and dried chilli, add onion and curry leaves, get the onion a bit browned, add the green chilli and the beans with a pinch of salt. Cover and sauté for a few minutes, squeeze on the lemon, stir in the coconut, and voila.
