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Black Bean & Squash Veggie Burgers

We always have people with a variety of eating preferences & palates attending our BBQ's. In response, I've always had fun experimenting with flavors and making new burgers for our get-togethers. This time I want to share one that was tried and tested with our family recently and is sure to be a hit at your summer BBQ's. This soy-free veggie burger is packed with flavor, that plays off the herby cilantro and spicy BBQ sauce, topped with an avocado slice on a sesame seed bun. Black Bean & Squash Veggie Burgers By  Emily (Cooking for Kishore) Ingredients 1 14 oz can of Black Beans, drained 1 Red Onion, choppped 1 Cup Cilantro, chopped 1 Tbsp Garlic, minced 1/2 cup Carrot, grated 1/2 cup Sweet Corn 1 cup Butternut Squash, cubed 1/2 tsp Fresh Ground Black Pepper 1/4 tsp Salt 1/2 tsp Cumin 2 Tbsp spicy BBQ sauce 1/4 cup Panko Breadcrumbs 6 Sesame Seed Buns Iceberg Lettuce, shredded Tomato, thinly sliced Avocado, thinly sliced Olive Oil Instructions Heat the Olive Oil in

Green String Bean Poriyal

A  'Poriyal' in Tamil, or seldom used for this dish 'Porutu' in Telugu, is a pan-fried spiced vegetable dish topped with shredded coconut. It is a great quick vegetable side dish and you can add pretty much any vegetable that is in season. When we have a busy day and are too tired to really cook; dinner is some variation of rice, pickle (Most often shrimp), and vegetable poriyal. 
Green String beans are a staple in our fridge and garden. I love their fresh taste and crunch, that's why I like this method of cooking them. The quick cooking method keeps the green beans crunchy, while the spices, cilantro, and coconut add extra layers of flavor to this crisp spring dish!
Here's my recipe for String Bean Poriyal:

Serves 4

1 lb String Beans, chopped
3 Tblsp grated Coconut
3 Tblsp Water
2 tsp Ghee
1 tsp Mustard Seeds
1 tsp Cumin Seeds
1 tsp Urad Dal
1 dried Red Chili
1/2 tsp Asafoetida powder
4-5 Curry Leaves
A handful of chopped Cilantro
Salt to taste

Prep Work: Trim the ends of the string beans and chop into small pieces.

1. Heat 2 tsp Ghee in a saucepan, than add the mustard seeds, cumin seeds, urad dal, asafoetida, chili, and curry leaves. When the mustards starts popping add the string beans, salt, and water. Stir well and cover for 3 minutes.

2. Add the grated coconut and cilantro and stir. Serve hot.



  1. Yum...this is my go to vegetable dish.. i throw in carrots, cabbage...greens as well..we call it Palya in Kannada though

    1. Thanks Smitha! It's a great staple and I love how versatile it is. :)


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