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String Bean Curry (सिमीको तरकारी)

About String Bean Curry (सिमीको तरकारी)

Simi ko Tarkari, or String Bean Curry, is a common and beloved vegetarian dish in Nepal. It's a simple, flavorful, and nutritious preparation that showcases the fresh taste of string beans. Often served as a side dish with rice and dal (lentil soup), it's a staple in many Nepali households, reflecting the country's emphasis on simple, locally sourced ingredients and plant-based cuisine.

Picture of String Bean Curry

History

The history of Simi ko Tarkari is intertwined with the agricultural practices and culinary traditions of Nepal. String beans are widely cultivated in the country, particularly in the mid-hills and valleys. This dish likely originated as a way to utilize the abundance of this easily grown vegetable. It has been a part of the rural diet for generations, adapting slightly to regional variations and available spices. Historically, the dish would have been prepared using simpler, more rustic methods and ingredients, relying heavily on locally grown spices and oils. The use of mustard oil, commonly used in Nepal, is a testament to this heritage. As Nepal has modernized, the dish has remained a staple but may now incorporate more varied spice blends or cooking techniques influenced by global trends, yet fundamentally retains its essence as a humble and nourishing home-style dish.

Fact 1

Simi ko Tarkari is a good source of fiber, vitamins, and minerals.

How to prepare?

String Beans - 500 gramsOnion - 1 medium, finely choppedGarlic - 2 cloves, mincedGinger - 1 teaspoon, mincedTurmeric Powder - 1/2 teaspoonCumin Powder - 1/2 teaspoonCoriander Powder - 1/2 teaspoonRed Chili Powder - 1/4 - 1/2 teaspoon (or to taste)Green Chilies - 1-2 (optional), slitMustard Oil - 2 tablespoonsSalt - To tasteFresh Coriander - 1 tablespoon, chopped for garnish (optional)Water - 1/4 cup (or as needed)

Learn step by step to prepare String Bean Curry

  • 1
    Wash the string beans and trim the ends. Cut them into 1-2 inch pieces.
  • 2
    Heat mustard oil in a pan over medium heat.
  • 3
    Add the chopped onion and sauté until golden brown.
  • 4
    Add the minced garlic and ginger and sauté for a minute until fragrant.
  • 5
    Add the slit green chilies (optional) and saute for few seconds.
  • 6
    Add turmeric powder, cumin powder, coriander powder, and red chili powder. Sauté for 30 seconds, taking care not to burn the spices.
  • 7
    Add the cut string beans and salt. Mix well to coat the beans with the spices.
  • 8
    Add 1/4 cup of water, cover the pan and cook on low heat until the beans are tender. (Add more water if required).
  • 9
    Once the beans are tender and the water has evaporated, increase the heat and stir fry for a couple of minutes until slightly roasted.
  • 10
    Check for seasoning and add more salt if needed.
  • 11
    Garnish with chopped fresh coriander leaves (optional).
  • 12
    Serve hot with rice, dal, and other side dishes.
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