Low on ingredients, but super high on flavor! This Yard Long Beans Curry is versatile enough to stand on its own as a side salad or accompany as a curry to the rice and roti stalwarts!
Course Curry, Side Dish
Cuisine Asian, Indian, North Indian, South Indian
Keyword barbati, chawli, Curry, halasandi, karamani, sabzi, yard long bean
Special Diet Gluten Free, Grain Free, No Added Sugar, Nut Free, Vegan, Vegetarian
Wash yard long beans and drain. Hold the stalk ends together and cut them off (compost the stalks). Chop into 1/2-inch pieces.
Heat oil in a pan. Splutter mustard seeds, cumin seeds, chana dal, urad dal and asafetida (hing). Stir for a few seconds.
Add dry red chili and curry leaves and give it another stir until curry leaves wilt slightly.
Add chopped yard long beans, salt and turmeric powder. Mix well, cover the pan and allow to cook. Stir occasionally to make sure nothing is sticking to the bottom. Add a few drops of water and/or lower the flame, if needed.
Once the yard long beans are crisply done, add grated coconut, fresh lime or lemon juice and chopped fresh cilantro. Turn off the flame, mix well.
Serve as a salad, or as a side with roti or rice/rasam.