Spicy Yard Long Beans



Yard Long beans 8 – 12
Green chillies 4-6
Ginger 1 inch piece
Garlic 1 pod
Urad dal 1 tsp
Mustard seeds 1/2 tsp
Cumin seeds 1/2 tsp
Broken red chillies 5
Curry Leaves 8
Asafoetida a pinch
Oil 1 tbsp
Salt to taste

Method of preparation:

Wash, snap the ends and chop tender yard long beans into around inch sized pieces.
Peel ginger, garlic and roughly chop them.
Remove stems, wash and roughly chop green chillies.
Coarsely grind ginger and garlic with green chillies in a blender.

Boil few cups of water in a saucepan.
Add chopped beans, little salt and cook for around 10 minutes or until the beans are just cooked and soft.
Remove cooked yard long beans from heat and strain them.

Heat oil in wok, add urad dal, mustard seeds, cumin seeds, broken red chillies, curry leaves and asafoetida.
When dal turns light brown, add cooked beans and green chilli ginger garlic paste.
Stir fry for a minute or two until beans absorb the heat.
Adjust salt and serve with steamed rice or roti.

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Posted by on May 7 2010 Filed under Vegetarian. You can follow any responses to this entry through the RSS 2.0. You can leave a response or trackback to this entry

12 Comments for “Spicy Yard Long Beans”

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