Yard long beans are chopped up and boiled in water till soft. Oil is tempered with spices and onion and tomato are cooked in it. Boiled yard long beans are then added to the gravy and cooked on low heat till done. Finally garam masala is added to the finished beans and garnished with cilantro.
Makes: around 4 Servings of Masala Yard Long Beans.
Yard long Beans 1 Cup Chopped
Green Chiles 2 – 3
Sesame Seeds 1 tbsp
Ginger Garlic Paste 1/2 tsp
Turmeric Powder a pinch
Red Chile Powder 1/4 tsp
Coriander Powder 1/2 tsp
Cumin Powder 1/4 tsp
Garam Masala 1/2 tsp
Cilantro few Sprigs
Salt to taste
Urad Dal 1/4 tsp
Cumin Seeds 1/4 tsp
Mustard Seeds 1/4 tsp
Broken Red Chiles 3
Asafoetida a pinch
Curry Leaves 4
Oil 1 tbsp
Method of preparation:
Wash, snap both ends of the fresh beans and chop them into inch long pieces.
Bring to boil few cups of water, add chopped beans and salt.
Cook till beans are just soft but firm.
Strain the cooked green beans and keep aside.
Wash and finely chop the cilantro.
Remove stems, wash and slice the green chiles.
Peel, remove ends and roughly chop the onion.
Wash and finely chop the tomatoes.
Heat oil in a pan, add all talimpu ingredients in order.
When cumin seeds start to sizzle, add chopped onion.
Fry the onion till it turns light brown around the edges.
Then add ginger garlic paste and green chiles and fry for few more seconds.
Then add coriander powder, red chilli powder, turmeric powder and salt.
Stir in cooked beans and chopped tomatoes.
Cook covered till beans and tomato is cooked well.
Finally stir in garam masala and remove from heat.
Garnish with cilantro and serve masala yard long beans with steamed rice or with roti.
Notes: Make sure yard long beans are cooked well.
Suggestions: Make the curry more mushy by cooking it for 10 – 15 more minutes.
Variations: Check out the fresh beans tag for variations.
Other Names: Masala Yard Long Beans, Bobbarlu Masala.