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Wednesday, 5 March 2008

Long Beans Pooriyal

Native to Southeast Asia, it is a climbing plant. It comes in different varieties from the more common pale green pod variety, to the more slender darker green one, to a deep brownish red variety. These beans are rich in vitamin A and contain a fair amount of vitamin C.


Long Beans a bunch
Small Onion (Shallots) 4
Curry Leaves little
Mustard 1/4 Teaspoon
Urid dhal 1/2 Teaspoon
Dry Red Chili 2 or 3

Grind to Paste:
  • Fresh grated coconut 4 Tablespoon, 1/2 Teaspoon jeera (cummin seeds) and a green chili.
  • Grind it coarsely and keep it aside.
  • Wash the long beans and cut into small pieces.
  • Heat oil in the kadai and add mustard when it splits add urid dhal.
  • When urid dhal turns brown add dry red chili and fry for few seconds.
  • Add chopped onions and curry leaves and fry for 2 minutes.
  • Add the long beans and salt mix well.
  • Add little water and close the lid.
  • When the beans are half cooked and the grinded coconut paste.
  • Cook the beans and mix well.


Naturalnightdew said...

Like your blog, I have just linked this page at my blog on long beans. If you like you can do likewise.

Anonymous said...

Hi I tried this recipe today, and it was very good. Thanks

Anonymous said...

Tried this recipe. Came out very well.

Ravi kumar