Saturday, November 25, 2017



Today's recipe is for a side dish made with string beans which we call "Alsande Sukke" in my mother tongue, Konkani. Alasande is what we call string beans in Konkani while sukke is a semi-dry side dish. This is usually served with the main meal of rice and dal.


  • Alsande (String Beans) 500 gms
  • Coconut Gratings, 3/4 to 1 cup
  • Roasted Byadgi Red Chillies, 5
  • Tamarind, small marble sized ball
  • Coriander seeds, 3  tsp
  • Urad Dal ( Black Gram Dal) , 3 tsp
  • Mustard Seeds, 1/2 tsp
  • Curry Leaves, a sprig
  • Salt, to taste
  • Oil, 1 tbsp

Wash the string beans, snip off the two ends and cut them into half inch pieces.
Heat 1 tsp of oil in a kadhai , roast the coriander seeds and black gram dal seperately till they become golden and keep aside.
In the same kadhai, add the remaining oil and when it gets hot add the mustard seeds and when they splutter, add the curry leaves and saute for a few seconds.
To this add the cut string beans and cook covered on medium flame. Sprinkle some water and let it cook till done, stirring from time to time
In a mixer, grind together the coconut gratings, roasted red chillies, tamarind, roasted coriander seeds and roasted black gram dal  to a paste which is a little coarse, adding just the required amount of water. This ground masala should not be watery.
When the string beans are almost cooked add the above ground masala and salt and cook till the string beans gets well blended with the ground masala.
Serve as an accompaniment to the main meal of rice and dal.

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