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| Prep Time | 15 minutes |
| Cook Time | 15 minutes |
| Servings |
servings
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Ingredients
- 1 bunch Long beans or achinga payar
- 8 small Shallots or pearl onions sliced
- 2 cloves garlic crushed
- 2 to 3 Green chillies slit down the side
- 1 sprig Curry leaves
- 1/4 cup Coconut slivers or thengakothu
- 1/2 teaspoon Mustard seeds
- 1/2 teaspoon Turmeric powder
- 1/2 teaspoon Chilli powder
- 2 tablespoons Coconut oil
- Salt as needed
Ingredients
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Instructions
- Cut the long beans into 1 inch pieces. If the beans are really fresh, you can just snap them into pieces with your fingers.
- Heat oil in a frying pan and add the mustard seeds. After the seeds splutter, add the sliced shallots/ pearl onions and crushed garlic. Mix well and fry for a few minutes until the onions start to soften and cook.
- Add the slit green chillies, curry leaves and the coconut slivers. Mix well.
- Add the turmeric powder and the chilli powder and combine well. Add salt and stir well until the raw spice smell fades.
- Add the beans and mix well. Sprinkle the mix with a little water (about 2 tablespoons). Cover the pan and cook on low heat for 10 minutes or until the beans are cooked and soft.
- Open the lid and stir-fry until all the water evaporates and the beans are browned. Serve hot with rice.
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