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Tangy Jaggery Beans

Orange Marmalade Cookies

Image source: TallTree


  • Jaggery, grinded (3 tbsp)

  • Red Chilies (4 pcs)

  • Cumin Powder (1 tsp)

  • Coriander Seeds (1 tsp)

  • Coconut Meat (5 tbsp)

  • Coconut Oil (2 tbsp)

  • French Beans, cut lengthwise (2 cups)

  • Mustard Seeds (1 tsp)

  • Sesame Seeds (1 tsp)

  • Turmeric, freshly ground (2 tsp)

  • Curry leaves (10 pcs)

  • Spiced Apple Cider Vinaigrette (2 tsp)

: available in Tall Tree Organic Subscription


Serves 2

  1. Make the tangy paste by adding chilies, cumin, coriander seeds and coconut meat to a shallow pan and dry roasting on medium heat and then blending with a little bit of water to create a paste.

  2. Add 1 tsp of coconut oil to a pan and cook the beans on high heat for 2-3 minutes adding salt and pepper to taste. Keep aside.

  3. In a wok add 1 tsp of coconut oil, mustard seeds and sesame seeds and sauté. Then add the spice paste, curry leaves, fresh turmeric and a little water to sauté it all together.

  4. Add the stir-fried beans to the wok along with the jaggery and apple cider vinaigrette and add a little water and cook for a further 3-4 minutes together till the flavors combine well. Cover and let cook in the residual heat for a short while.

  5. Plate, serve and enjoy!

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