Saturday, March 5, 2011
Beans/Green Beans/String Beans Thoran
Green beans, sometimes known as string beans, offer less protein and more fiber.
Green beans are an ideal vegetable for adding to Asian dishes such as stir fries and green curries. Cooking reduces the amount of vitamin C in green beans but does not affect vitamin A content. The best way to cook green beans is to steam them very quickly so that they retain their vitamin C.
Green beans are an excellent source of manganese, vitamin K and vitamin C. They are very good source of dietary fiber, potassium, iron, folate, and vitamin A. They are a good source of calcium, protein, magnesium, riboflavin, thiamin, niacin, and copper.
Green beans and other green vegetables are a very good source of vitamin K, which plays an important role in bone health and the prevention of osteoporosis. A study in women showed reduced bone loss of the femoral neck after vitamin K supplementation.The pods of the green bean are a medium strength diuretic,flushing of toxins from the body.(Info from 'Healin Food Encyclopedia').
1. Beans, finely chopped- 1 cup
2. Coconut shred- 1/4 cup
3. Turmeris powcer- 1/4 tsp
4. Green chillies- 2 slit to two.
5. Mustard seeds, to splutter
7. Coconut oil- 2 tsp
9. Salt, to taste
1. In a wok, add 2 tsp coconut oil, splutter mustard seeds, add green-chillies.
2. Add the chopped beans,salt and 1/4 cup water, cover and cook.
5. In a bowl, mix together the shredded coconut with turmeric powder and add it into the beans once it starts becoming soft.Adjust salt after adding the coconut mixture.
6. Keep the lid and cook them without adding anymore water. Stir in intervals.
7. Serve warm with rice.