Nov 26, 2012

Spicy Long Bean Curry

This simple recipe is a version of a classic yogurt and tomato based curry which makes a decent side with rotis or rice. Yard long beans are good source of protein, vitamin A, thiamin, iron, phosphorus, and potassium, and a very good source for vitamin C, folate, magnesium and manganese. it is one of the easiest ways to prepare any vegetable, while retaining it's nutrition, taste and colour.

Ingredient :

Long beans -250 gms

Fresh peas - 1/2 cup
Tomato-2 (medium)
Curd-1/2 cup
Cumin seeds-1/2 tsp
Asafoetida-1/4 tsp
Ginger-1 tsp
Turmeric-1/2 tsp
Chilli powder-1 tsp
Coriander powder-1 tsp
Garam masala-1/3 tsp

Bay leaves - 1
Salt-1 tsp
Oil - 2 tbsp

Method :

Wash and chop long beans into 1/2 inch size pieces, peel and cube potatoes. Chop ginger and tomatoes into small pieces.

Heat oil in a pressure cooker, add bay leaves and cumin seeds.

When seeds start spluttering add asafoetida and then add chopped tomato and ginger.

Add salt and cook till tomato become soft .

Now add  beaten curd and all the spices, stir fry  for a minute .

Then add chopped beans,potatoes and peas, stir for a minute .

Now add water, mix and pressure cook on medium flame for 2- 3 whistles or till cooked well.

Let it cool down completely and then open and cook for few seconds.

Serve hot with roti or rice.


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