Green Beans Finger is very unique recipe. I came across it in a strange way, once we had guest at our home on a Saturday and we learnt that they eat vegetarian food on every Saturday. It’s easy to make some quick non-veg appetizers/starters but always confusing to make some different vegetarian food. I decided to try out something new and easy since I didn’t have lots of time to spend in the kitchen.
I didn’t fully cover the beans so that its easy to find out whats inside. I had excess beans so my husband used them to make a different side dish. Check it out here.
Our guests enjoyed and loved this recipe that day and I was happy to make something new. Hope you will also like it, find the full recipe below.
- Green Beans
- ½ Teaspoon Red chili Paste
- 2 Smash Potatoes
- ⅛ Teaspoon Turmeric Powder
- 1-1½ Tablespoon Roasted Cashews (crush)
- Cloves Cinnamon, cardamom (Garam masala Powder)
- ½ Teaspoon Finely Chopped Ginger
- Salt as per taste
- Sugar as per taste
- Vegetable oil
- 2 Tablespoon Cornstarch
- Bread Crumbs
- Slice the beans in half. Boil water in a bowl, add salt and chopped Green chili then add the beans in it for blanching. (Fig 1)
- Put 1 Teaspoon oil in a skillet/cooking pan. Add red chili paste then add smash potato, turmeric powder, roasted cashews, salt sugar, finely chopped ginger, cloves, cinnamon and cardamom power then mix them well for few minutes.
- Cover the beans with the mixture. As shown in (fig-2).
- Make a lump free batter with the help of cornstarch, pinch of salt and water.
- In order to fry the bean fingers, heat the oil in a deep fry pan.
- Then dip the bean finger into the batter, take it out and roll it in the bread crumbs. Repeat this step twice.
- Once the oil it hot, deep fry them until they are golden brown.
- Soak it in kitchen paper towel to remove the excess oil.
- Now the beans fingers are ready. Serve it with Tomato Sauce or Mustard sauce.