Beans and chickpeas stir-fry South Indian style

When I was growing up curry meant vegetables that were stir fried and eaten as an accompaniment with the main food. Only after I came to Australia I became aware that outside a small community of South Indians curry is a gravy dish. Apart from curry it is also called poriyal, upperi, kaai, kaai curry, sabji, sabzi, bhaaji, etc.

Here's a simple version of a beans curry. I combined it with chickpeas just to extend it and make it more filling.

INGREDIENTS

• Round beans - 500 gms (cut in 1 inch pieces)
• Cooked Chickpeas - 1 and half cups
• fresh / frozen grated coconut - 1/4 cup
• Oil - 1 tbsp
• Mustard seeds - 1/2 tsp
• Chana dal - 2 tbsp
• Urad dal - 1 tbsp
• dried red chilly - 1 (add more if you like the heat)
• Curry leaves - a few
• turmeric - 1/4 tsp
• hing - 1 pinch
• Salt to taste

METHOD

• In a wok add oil and mustard seeds. When it sputters add the chana dal and after a few seconds add the urad dal, turmeric powder, hing, dried red chilly and curry leaves.
• Saute the above for a few seconds then add the cut beans, quarter cup of water, salt and let it cook on medium to low fire with lid on till the beans is almost cooked. Keep a watch on it and stir it in a while so the beans doesn't get burnt.
• Add the cooked chickpeas and grated coconut and mix well.
• Let it cook for another minute or two without lid so the rest of water in the wok evaporates.
• Serve hot with chapati or with rice and sambar or rasam.

VARIATIONS and TIPS

• You could add chilly powder to the bhaji to make it spicy
• You can replace the beans with carrot or cabbage or choko or snow peas. These are the veggies I've tried it with. Use your imagination. If any other combination works please let me know I'd like to try that too