Chinese Long Bean/ Yard Long Bean Curry (South Indian Style)
|Chinese long bean||30 (Available In Most Indian Stores)|
|Methi||1 Tablespoon (Leaves)|
|Coconut powder||1 Tablespoon|
|Onions||1 Cup (16 tbs), chopped|
|Mustard seeds||1⁄2 Teaspoon|
|Jeera seeds||1⁄2 Teaspoon (Cumin)|
|Ginger garlic paste||1⁄2 Teaspoon|
|Spices||To Taste (Indian Variety, Turmeric, Salt, Chili Powder, Dhaniya Powder, Garam Masala Powder)|
Wash & cut the beans into inch long pieces & pressure cook up to 3 whistles.
Heat oil in a vessel, add mustard, then jeera, ginger garlic paste, onions & saute. Add chopped tomatoes, milk, coconut powder, methi leaves & cook well.
Add pressure cooked beans, turmeric, salt, chilli powder, garam masala & dhaniya powder.
Add little water, cover & allow it to cook until the beans become tender.
Remove from flame once water evaporates.