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.

Ingredients:

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
Oil
Salt

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.

Method:

• 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.