Yard long beans are chopped up and boiled in salted water till cooked. They are then briefly cooked in oil along with whole spices and crushed garbanzos. Serve yard long beans with chickpeas with steamed rice or with chapati/ roti.
Makes: around 4 Servings of Yard Long Beans with Chickpeas.
Yard Long Beans 2 Cups Chopped
Cooked Chickpeas 1 Cup
Green Chiles 2 – 3
Coriander Powder 1/2 tsp
Red Chili Powder 1/2 tsp
Salt to Taste
Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Broken Dried Red Chiles 3 – 4
Asafoetida a Big Pinch
Curry Leaves 5
Oil 2 tsps
Method of preparation:
Wash yard long beans thoroughly and remove little bit of both ends.
Chop the yard long beans on a slight diagonal into half inch sized pieces.
Bring to boil around a cup of water in a sauce pot, add chopped long beans.
Add salt and boil till long beans are just soft (around 10 minutes).
Strain the long beans and keep aside.
Lightly crush the cooked chickpeas and keep aside.
Remove stems, wash and slice the green chiles.
Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add green chiles.
Fry briefly and stir in cooked yard long beans and crushed chickpeas.
Fry for couple of minutes, stir in coriander powder and red chili powder.
Remove from heat and serve yard long beans with chickpeas over plain steamed rice or with roti.
Notes: Make sure to cook the long beans well.
Suggestions: If long beans are not cooked well, put it back on heat and cook covered on low flame till done. Add a splash of water if required.
Variations: Add a splash of lime at the end for freshness.
Other Names: Yard Long Beans with Chickpeas.