Sri lankan chilli green bean fry(bonchi thel dala), a typical super spicy Sri Lankan stir-fry, it’s an easy skillet side dish for anyone who loves extra heat with loads of chillies.
This one is for the food lovers who are crazy over spicy food, including funny man whose idea of a good rice and curry, typical of every Sri Lankan out there, will always include a dish loaded with chillies.
There’s no coconut milk to tone down the spice level but with a creamy potato curry or a pumpkin curry, this spicy side dish surprisingly balances off a plate of Sri Lankan food.
Despite the extra heat, you can definitely adapt the recipe to your taste. you can do this by reducing the amount of chillies(both flecks and green chillies)when it comes to how spicy you want the curry to be, it’s still a simple vegetarian, vegan, gluten-free side dish to make at any occasion.
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Can I make the recipe using frozen beans?
Yes, I’m actually using frozen french beans and they came out perfect. if you are using frozen beans just add them to the sautéed ingredients and continue to follow recipe instructions given below.
If you are using a different type of bean…
You’ll find a variety of beans depending on where you live. since the beans I’m using are thin and small compared to other types, I didn’t have to cut them to size. if you are using the common bean which is longer and light in color, then follow the method of cleaning mentioned below.
Less is more…
Most Sri Lankan dishes involves tempering with common ingredients such as cinnamon, slivers of garlic, onions and a few other ingredients. I’m keeping the chilli bean fry simple but if you are wanting a more authentic version of the same recipe you can add a piece of pandan leaf, 1/2 teaspoon of mustard seed and 1/2 a teaspoon of curry powder at the time of tempering at the beginning of the cooking process.
Now I know, I’m skipping a few more tempering ingredients but I honestly think that the main ingredient which in this case is beans, should be the first thing you taste and not an overwhelming amount of spices.
How can I add gravy to the dish?
Simply replace 1/4 cup water with the same amount of coconut milk at the end and let simmer over low heat for 10-15 minutes.
recipe- Sri Lankan chilli green bean fry(bonchi thel dala)
Please make sure to read the recipe instructions carefully to avoid mistakes.
Ingredients
Ingredients mentioned below use standard measuring cups and spoons.
2-3 tablespoons of oil
1 large onion sliced
Sprig of curry leaves
1-2 garlic cloves finely sliced
1-2 green chillies sliced into two
1/2 teaspoon turmeric powder
500g of green beans(you can use any type of beans, eg-long beans etc, I’m using frozen french beans)
1/2-1 teaspoon chilli flecks(depending on how spicy you want the beans to be)
1/2 teaspoon curry powder
1/2 cup water
Salt to season
Method
If you are using common beans(the lighter beans you find in most vegetable stalls),
Clean the beans- by breaking the top, pulling it downwards which helps to remove the long tough string along the sides of the bean.
Cutting the beans- cut in half and add them to the pan, you can also slice through the middle so the seeds are exposed before adding them to the pan.
If you are using frozen french beans.
Add them from freezer to pan at the proper time.
Cooking the bean stir-fry
Place a pan over medium heat and pour in the oil. let the oil heat for a minute.
Once the oil heats, add onions, curry leaves, garlic, green chillies, turmeric, salt and sauté over medium heat for 2 minutes or until the onions turn soft.
Add the beans to the pan and combine all ingredients together over medium heat for 5 minutes, pour in the water and simmer for further 5 minutes until water completely evaporates.
Add curry powder, chilli flecks while heat is reduced to low, cook for another 5 minutes until all ingredients are combined well.
Check for seasoning and add salt if necessary, serve warm.
SRI LANKAN CHILLI GREEN BEAN FRY(BONCHI THEL DALA).
Ingredients
Ingredients mentioned below uses standard measuring cups and spoons.
2-3 tablespoons of oil
1 large onion sliced
Sprig of curry leaves
1-2 garlic cloves finely sliced
1-2 green chillies sliced into two
1/2 teaspoon turmeric powder
500g of green beans(you can use any type of beans, eg-long beans etc, I’m using frozen french beans)
1/2-1 teaspoon chilli flecks(depending on how spicy you want the beans to be)
1/2 teaspoon curry powder
1/2 cup water
Salt to season
Instructions
If you are using common beans(the lighter beans you find in most vegetable stalls),
Clean the beans- by breaking the top, pulling it downwards which helps to remove the long tough string along the sides of the bean.
Cutting the beans- cut in half and add them to the pan, you can also slice through the middle so the seeds are exposed before adding them to the pan.
If you are using frozen french beans.
Add them from freezer to pan at the proper time.
COOKING THE BEAN STIR-FRY
Place a pan over medium heat and pour in the oil. let the oil heat for a minute.
Once the oil heats, add onions, curry leaves, garlic, green chillies, turmeric, salt and sauté over medium heat for 2 minutes or until the onions turn soft.
Add the beans to the pan and combine all ingredients together over medium heat for 5 minutes, pour in the water and simmer for further 5 minutes until water completely evaporates.
Add curry powder, chilli flecks while heat is reduced to low, cook for another 5 minutes until all ingredients are combined well.
Check for seasoning and add salt if necessary, serve warm.
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