I truly enjoy the enthusiastic way Shankar shares his Sunday sapadu on his page. His vibrant storytelling, delicious recipes, and light-hearted moments with his team are always a delight. It’s not just food; it’s a full-on vibe that makes you want to cook, eat, and celebrate the everyday. 🌿🍛. When he posted this muttai beanskai recipe, I knew I had to try it—and I’m so glad I did! The oyster sauce adds a wonderful depth of flavor, making the dish hearty and satisfying. If you’re in Malaysia, don’t miss the chance to visit Shankar’s restaurant.
Now, coming to the recipe – it comes together in no time and makes for a perfect everyday dish. The only ingredient that’s a bit unconventional in a typical Tamil kitchen is the oyster sauce. I used the Kikkoman vegetarian oyster sauce for this version, and we absolutely loved it at home. Here is the link to buy – https://amzn.to/450BJAw
A non stick pan or a seasoned cast iron pan / wok is preferred for this recipe.
Here is what you will need for stir-frying the beans.
Heat a bit of vegetable oil in a pan. Add cumin seeds, curry leaves, chopped garlic, and green chillies. Sauté for a minute till it smells nice and fragrant. Now toss in the beans and mix well.
Cover the pan with a lid and let it cook on low heat for about 3 minutes.
Then open the lid, sprinkle a little water, and continue to cook for another 3–4 minutes. The beans should be cooked but still have a bit of crunch left.
Time for the flavour boost—add oyster sauce. I used the Kikkoman vegetarian oyster sauce here. It really brings a depth of flavour to the dish. Let it cook for a minute.
Prep the eggs
In a small bowl, mix salt, turmeric, and cumin powder with a splash of water to form a smooth paste. Instead of directly adding the spice powders to eggs, This little trick helps avoid spice clumps when you add them.
Crack the eggs into a bowl, add the paste, and whisk it all together.
Pour the eggs into the pan.
Don’t stir right away—let it sit for a minute so it sets a little. Then gently sauté everything together so the eggs cook through and coat the beans nicely.
That’s it—muttai beanskai is ready! Serve hot with rasam or any kuzhambu for a comforting lunch.
Muttai Beanskai | French Beans With Eggs
Muttai Beanskai
- Total Time: 30m
- Yield: 3 servings
Ingredients
For stir-frying the beans
For the eggs
Instructions
For stir-frying the beans
Start by cleaning and prepping the beans. Slice them at a slight angle, about half an inch long, and set them aside.
Heat a bit of vegetable oil in a pan. Add cumin seeds, curry leaves, chopped garlic, and green chillies. Sauté for a minute till it smells nice and fragrant.
Now toss in the beans and mix well. Cover the pan with a lid and let it cook on low heat for about 3 minutes. Then open the lid, sprinkle a little water, and continue to cook for another 3–4 minutes. The beans should be cooked but still have a bit of crunch left.
Time for the flavour boost—add a spoon of oyster sauce. I used the Kikkoman vegetarian oyster sauce here. It really brings a depth of flavour to the dish. Let it cook for a minute.
To prep the eggs:
In a small bowl, mix salt, turmeric, and cumin powder with a splash of water to form a smooth paste. This little trick helps avoid spice clumps when you add them to the eggs.
Crack the eggs into a bowl, add the paste, and whisk it all together. Pour the eggs into the pan. Don’t stir right away—let it sit for a minute so it sets a little. Then gently sauté everything together so the eggs cook through and coat the beans nicely.
Muttai beanskai is ready! Serve hot with rasam or any kuzhambu for a comforting lunch.
- Prep Time: 15m
- Cook Time: 15m