Bonchi Theldala as it’s called in Sri Lanka. This simple 5-ingredient (beans, onion, garlic, salt, coconut oil) dish is quick and easy. Stores well in the refrigerator so you can make extra. Make it more Sri Lankan-like with an optional 1/2 teaspoon of chili powder and 1/4 tsp turmeric.
Don’t buy green beans that are soft and leathery or overly-mature. For really fresh beans they should have a nice green color and be firm to the touch. Like fat little green sticks that snap apart really easily with an audible sound.
I do a couple of things differently to typical green-bean stir fries to make it taste better. First is cutting the beans into small diagonal pieces – please see my video for size and shape. That way it minimizes the sides so any “stringy” remnants are virtually undetectable. Yes, it’s extra work but if you sort of slide your knife over the beans instead of lifting and raising the knife for each piece being cut – it’s much faster. Have a look at my video below.
Secondly during the frying I sprinkle a little water and that steams/softens these quickly while keeping a nice bright green color. Without the water they loose their moisture in the frying process in order to soften and with the moisture goes the color. I never have time to blanche vegetables in hot water then have them cool in an ice-bath to keep that nice color. This is a handy short-cut.
Ingredients
- 1 lb green beans
- 1/4 medium onion
- 2 cloves garlic
- 1 tbsp coconut oil (olive oil works too)
- 1/2 tsp salt (or more to taste)
- 1/2 tsp chili powder (optional)
- 1/4 tsp turmeric powder (optional)
Instructions
- Rinse green beans well. It's important to buy brightly green colored beans that break with an audible 'snap' if you bend them.
- Break a tiny piece off of each end and tear off any bean threads that come with it. This is basically trimming them.
- Dice the onion. Chop the garlic finely.
- Cut the green beans diagonally into small pieces – see video for size and shape. They taste way better cut this way than in large cylindrical pieces. Worth the extra effort.
- Heat oil in a frying pan. Fry the onions and garlic till they soften and start to brown.
- Add the green beans, salt and stir.
- Let the beans sauté 5 to 7 minutes stirring. Sprinkle water a couple tablespoons at a time to quick-steam the beans so they soften quickly without losing their green color. Taste every couple minutes until they are tender enough to eat while retaining some crunchiness.
Very easy to follow. Than you
You’re welcome.