Thursday, April 24, 2008


I don’t get this beans very often at home. But this time I thought let me buy it and see what I can do with it later. I was so tired of making the same old masala curries. I wanted to make something simple, quick yet elegant. Also the reason I used only fresh pepper in this recipe was to get the flavour of only one spice. And after eating this with chapathi, my husband wants to eat this atleast one day in a week. Try this and let me know whether you liked it or not.


Yard long beans - 1 bunch (chopped in long lengths)
Onion - 1 (chopped)
Oil – 3 tbl spns
Mustard - 1tspn
Bengal gram – 1 tspn
Black gram – 1 tspn
Curry leaves – 1 strand
Coconut – 1 tbl spn (optional)
Salt to taste
Turmeric – pinch
Hing - pinch
Fresh ground pepper – 2 tbl spn (it has to be freshly ground and coarse not in complete powder form)


1. Take oil in a big pan; add mustard, hing, bengal gram, black gram, curry leaves, onion, fry well, add turmeric.
2. Add the beans, fry till the raw smell goes and add little water and salt. Cover and cook for 10- 15 minutes checking in between.
3. Once it’s cooked, allow all the water to evaporate. When it’s dry, add the pepper powder and coconut. Fry for 1- 2 mins. This goes very well with chapathis as a dry side dish.


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