Beans Aajadina / Beans Sukka / Beans stir fried with coconut

Beans aajadina / beans sukka

Beans Aajadina / Beans Sukka / Beans stir fried with coconut

French beans are one of my favourite vegetables. It cooks fast and works in any form and cuisine. Be it a quick stir fry with salt and pepper or garam masala or in sambar, beans are made a number of ways in India. One of my go to recipes is a sukka. We are more familiar with chicken, mutton and seafood sukka dishes at restaurants. But back home, sukka or as it’s called in Tulu “aajadina”, is a common way of making a side dish with vegetables. Beans, ivy gourd, chickpeas and many other legumes and vegetables are made this style.

Beans aajadina / beans sukka

Aajadina loosely translates to “drying it out”. Basically, the vegetable is sauteed in a tempering of mustard, cumin seeds, urad dal and curry leaves with just a splash of water and salt. Once almost cooked, a mixture of fresh coconut with spices and turmeric is stirred in. It tastes fresh, fragrant and, unlike other dull vegetable side dishes.

Beans aajadina / beans sukka

Prep time:

10 mins

Cooking time:

6-7 mins

Ingredients:

French beans – 2 cups chopped

Ghee or coconut oil – 2 tsp

Urad dal – 1 tsp

Dried red chillies – 2 whole

Cumin seeds – 1 tsp

Mustard seeds – 1 tsp

Curry leaves – 1 sprig

For the coconut mixture:

Freshly grated coconut – 1/2 – 3/4 cup

Coriander seeds – 1 tsp

Cumin seeds – 1/2 tsp

Ginger – 1/2 inch piece

Garlic – 3 cloves

Turmeric – 1/2 – 3/4 tsp

Dried red chilli – 1

Salt to taste

Method:

Heat the ghee or coconut oil in a pan and once it’s hot add the mustard seeds. Let them splutter.

Now add the urad dal, cumin and red chilli. Once the dal turns light brown add the curry leaves. Let them crackle.

Tip the chopped beans in and give it a good stir. Add a splash of water and a little salt. Cover and cook for 5 mins.

In the meanwhile, dry roast all the ingredients for the spice mix except the coconut, ginger and garlic.

Put them in your mixer jar along with the ginger and garlic, and grind till you have a coarse mixture. Now add the coconut and turmeric, and pulse it a few times till they come together but don’t over do it and turn it into a paste. You want it to be a rough coconut mixture.

Once the beans are done, stir in the coconut mixture and let it heat through. Turn off the flame and serve with rice and dal or even with just roti.

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