Rabu, 19 Maret 2014
Yard long beans curry Karamani curry Garden to plate
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| Seeds from Auchan (formerly SPAR) Supermarket, Bangalore |
For one, it is a hardy plant, producing a good yield once it starts flowering and fruiting. Its always fun to search for the green delicate long beans among the green leaves and there are a surprise few always hiding in the middle of the foliage. You can pluck them when still tender which means they cook in no time. The overlooked beans can always be used for the mature seeds inside, which you can use in a soup or a vegetable dish.
I may have said this before, but to avoid any confusion, I must clarify that, Curry in the tamil / Tambrahm cuisine parlance means a dry saute, where boiled or raw chopped vegetables are added to a hot oil after a simple tempering of curry leaves, mustard seeds, udad dal and dried red chillies. And once the vegetable is nearly cooked, a sprinkling of fresh coconut completes the dish. It is almost like a lightly cooked salad and not a gravy dish. Also, it is one of the easiest ways to prepare any vegetable, while retaining its nutrition, taste and colour.
Karamani Curry / Yard long beans curry
Printable version here
Printable version here
Serves 2-3
Time taken : Under 20 minutes
Ingredients
1 tbsp of oil ( I used organic coconut oil)
Pinch of asafoetida
2 dried red chillies, broken
1/2 tsp mustard seeds
1 tbsp udad dal
2 cups of chopped yard long beans
3/4 tsp salt
1 tsp sambar powder
2 tsp fresh coconut
Directions
- In a large wok / kadai, heat the oil.
- Add asafoetida, immediately adding red chillies, mustard seeds, udad dal.
- Once mustard seeds splutter and dal turns golden, add the chopped beans, salt - stir well and sprinkle water, cover and cook for 8-10 minutes on a low flame.
- Check on the beans every 3 minutes or so, sprinkling some water, if it is too dry or catching at the bottom of the pan.
- Once done (tender, but still retaining some crunch), sprinkle sambar powder, stir to mix well.
- Remove from flame and garnish with coconut.
- Serve with rasam-rice or sambar - rice.
Useful information about growing yard long beans on the USDA site.
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