Keralin stir fry (green beans and water chestnut olathiiu)

For a tasty vegetarian dish try Mehernoosh Mody's recipe, flavoured with fragrant spices and fresh coconut
By Mehernosh Mody
Keralin stir fry (green beans and water chestnut olathiiu)
  • Rating:
  • Serves: 4
  • Cook Time: 25 minutes
  • Prep Time: 25 minutes
  • Effort: easy



  • 3 tbsp vegetable oil
  • 2 tsp mustard seeds
  • 10 curry leaves
  • 5 green chillies, halved, seeds removed
  • 2.5 cm ginger, finely chopped
  • 1.5 tsp turmeric, or to taste
  • 1.5 tsp chilli powder, or to taste
  • 0.5 tsp ground cumin
  • 1 onions, finely sliced
  • 400 g green beans, cut into 2.5cm lengths
  • 200 g water chestnuts, fresh canned
  • 2 tomatoes, finely chopped
  • 55 g freshly grated coconut
  • 1 pinches black pepper


1. Heat the vegetable oil in a large saucepan over a medium heat. Add the mustard seeds followed by the curry leaves, chillies and ginger. 2. Add the turmeric, chilli, cumin and onion and fry for 1 minute, stirring all the time. 3. Add the green beans, tomatoes and enough water to barely cover the vegetables. Bring to the boil, reduce the heat, cover and cook for 10-12 minutes over a low heat, stirring occasionally, until the beans are tender. 4. Meanwhile, if using fresh water chestnuts, blanch them in a pan of boiling water for 2-3 minutes, then drain. If using canned water chestnuts, add them straight into the pan.5. Add the water chestnuts to the green beans. Cook briefly until they are heated through, then mix in the coconut. Season with salt and freshly ground pepper and serve.

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