Long beans / Payathangai / Karamani are like any other beans except that the pod grows longer, about half a yard long and hence known as Yard long beans. They belong to the legume family (Cowpea / Blackeyedpeas) and taste similar regular green beans but less sweet. They turn out good when stir fried or steamed. Here’s a simple stir fry version seasoned with Indian spices.
Normally a bunch might have about 50 to 60 beans, my recipe is for half of that. They can be refrigerated for 2 days but taste better when fresh and bright green.
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|1 cup||Onion (chopped)|
|25 strings||Long beans|
|3 cloves||Garlic (crushed)|
|1/2 teaspoon||Red chili powder|
|1 teaspoon||Coriander /dhania powder|
|3/4 teaspoon||Salt (or to taste)|
|2 teaspoons||Grated coconut (optional)|
|1||Dry red chili|
|1/2 teaspoon||Mustard seeds|
|1/2 teaspoon||Cumin seeds|
|1/2 teaspoon||Split black gram|
|5-6 leaves||Curry leaves|
|1 tablespoon||Coriander leaves (chopped)|
Wash the beans, chop the hard edges and cut into desired size pieces.
Heat oil in pan, splutter mustard, cumin seeds, dry red chili, split black gram and curry leaves.
Sprinkle asafoetida and start frying those chopped onions and crushed garlic.
When they turn translucent add the chopped long beans, sprinkle little water, cover and cook over medium flame for 6 minutes stirring frequently to avoid burning.
When done add the turmeric, red chili powder, coriander powder and salt.
Keep frying till the masala cooks (about 2 minutes over low flame) and becomes slightly dry. Switch off!
Add the grated coconut, stir fry for few seconds and garnish with coriander leaves.
Serve as a side for rice.
Serves 4- 5
This is more like a dry curry goes well with any rice dish especially sambar, rasam or curd.