This is one of my favorite recipes from my mom that I have already posted in the normal method. This recipe has converted many people who are not so fond of beans to start consuming it on a regular basis! I wanted to try the instant pot version using OPOS technique about which I have spoken about in some of my earlier posts. (OPOS is one pot one shot cooking where cooking is done with minimal water in highest possible heat for the shortest time. There are many techniques in OPOS and there is a science behind each of their techniques. I have adapted flash cooking technique here. I have used 1/4 cup water as I was trying it for the first time in the instant pot. Next time I would probably reduce 1 tbsp water from the recipe. How great is it?! Cooking a healthy and yummy sabji/poriyal in just 5 minutes!
- 4 cups chopped beans
- 1/4 cup packed coriander leaves
- 3 to 4 tbsp grated coconut
- 3 to 4 green chillies (adjust as per your spice levels)
- 1/2 tsp mustard seeds
- 1/2 tsp cumin seeds
- 1/2 tsp urad dhal
- 2 pinches asafoetida
- 1/4 tsp turmeric
- 11/2 tsp coconut/ sesame oil
- salt to taste
Grind the coriander leaves, coconut and green chillies to a coarse paste.
Now switch on the saute mode and heat the oil. When the oil becomes hot add the mustard seeds, cumin, urad dhal and asafoetida and turmeric powder. Let the mustard seeds splutter.
Now add the chopped beans, salt as required and mix well. Switch off the saute mode.
Now add the ground coriander-coconut mixture on top of the beans and add 1/4 cup water along the sides of the inner vessel without disturbing the coconut-coriander mixture on top. ( since I was trying it for the first time I used 1/4 cup water. It worked well and there was very little water left. Next time I am going to try this with 3 tbsp water)
Now close the lid and cook on manual high for 2 minutes. (Reduce the time to 1 minute for a crunchy stir fry) When done, release the pressure immediately (Quick release)
Mix everything and serve hot with rice/rotis!