Beans Mezhukkupuratti

(Stir Fry with Black-Eyed Peas)
Prep Time 15 minutes
Cook Time 15 minutes
Course Appetizer
Cuisine Indian


  • 1 lb. green beans, cut into 1 1⁄2 to 2-inch pieces
  • 1⁄2 cup black-eyed peas (soaked in water for 2 to 4 hours)
  • 1⁄2 medium medium onion, sliced
  • 2 green chillies, split in half
  • 1⁄2 tsp turmeric
  • 1⁄2 tsp mustard seed
  • 5-6 cloves of garlic, sliced
  • 1-2 stalks of curry leaves (optional)
  • 2 tbsps of coconut, thinly sliced (1⁄2 inch long, optional)
  • 2-3 tbsps of oil
  • salt to taste

Dry Spices:

  • 1⁄2 tsp mustard seed
  • 1⁄2 tsp garlic powder
  • 1⁄2 tsp chili flakes
  • 1⁄2 tsp black pepper
  • 1⁄2 tsp turmeric


  • Cook the black-eyed peas in a pan covered with water until slightly tender. Add 1⁄4 teaspoon of salt.
  • Cook the green beans in the microwave until tender. Add 1⁄4 teaspoon of salt.
  • Drain the water from both black-eyed peas and green beans.*
  • In a frying pan, add oil.
  • When the oil is hot, add mustard seed.
  • When the mustard seeds start to pop, add coconut slices.
  • When the coconut slices are slightly browned, add the onion and let it get brown as well. Add green chilis and garlic slices. Add curry leaves if available.
  • Add a little oil if needed, then add the dry spices. Mix well and saute’ for 1-2 minutes.
  • Add the black-eyed peas and cook for another 3 minutes.
  • Add the green beans and cook for about 5 minutes.
  • Add salt to taste and remove from heat.



This side dish goes well with Nan, Chapatti, Rice, etc.
*Black-eyed peas and green beans can be cooked in a pressure cooker for a quicker process.
Each recap video has a link to an Extended Edition where you can cook along with Ammini Aunty.


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