0 LONG BEANS/KAARAMANI KAI PORIYAL

Long beans/chinese long beans/karamani kaayi/alasandhal kaaya/Yard long beans is available in various colours like dark green or light green(yellowish).Here in US, I have seen it is available mostly in dark green. Last year a friend of mine gave me seeds(yellowish green) that she got from India, and I planted it in my vegetable garden.


Long beans - chopped 2 cups
Onion - 1 medium chopped fine
Garlic - 3 or 4 pods crushed
Chilli powder - 3/4 tsp
Coconut grated - 3 or 4 tbsp
Jeera/cumin seeds - 1 tsp
Mustard seeds, urad dhal and curry leaves - all few
Salt as needed
Oil - 1 tbsp


Variation: Can use green chillies or red chillies in place of chilli powder .

Cut the top and bottom portion of the beans and chop into small pieces...add some water with little salt and cook on stove top until soft( do not add lot of water to cooking...allow it to completely drain while cooking itself....once if you feel the vegetable is not cooked and there is no water, just sprinkle some water and cook till done)....remove and keep aside.

Grind coconut , jeera/cumin seeds and green chillies or red chillies( if using them ) in a mixer coarsely...try to avoid water or if needed just add few drops only and grind coarsely( not very fine)...keep aside.

Heat oil in a kadai and add mustard seeds, urad dhal and curry leaves...when they splutter up add curshed garlic and chopped onions and fry till onions turn light brown...next add chilli powder( if you are not using/grinding green chillies or red chillies)and mix once....next add the ground coconut paste and fry for a minute or two... finally add cooked long beans and remaining required salt ...reduce flame and cook for 3 - 4 minutes. Serve as a side dish.