250g green beans
2 red onions
1 green chilli
1 clove garlic
small piece of cinnamon
¼ teaspoon turmeric
¼ teaspoon curry powder
¼ teaspoon fenugreek
1o curry leaves and 1 ‘’ rampe
½ cup thin coconut milk
½ cup thick coconut milk
salt to taste ( ½ teaspoon )
Wash beans and cut into 1” pieces and add all the ingredients except the thick coconut milk.
Cook in medium heat covered with a lid. When milk start to boil, stir and cook till beans are half-cooked and liquid is reduced.
Then add thick coconut milk and cook uncovered.
Let it boil then turn down the heat to low and simmer for few seconds till gravy is thick and reduced.
After you add thick milk, if you cover the pan, the bright greenish colour of the vegetables will be lost.
If you need more gravy in this add more thick milk and after it starts boiling, simmer for a short time and remove from the heat. But personally I prefer when gravy is thick and reduced.
Serving Suggestion- Rice, Potato curry, Dried fish tempered, Green Leaves mellum