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.