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| Spicy long bean curry |
Long beans are available throughout the year. They are also known as yard long beans because of their length. Although they care called yard long they are seldom longer than half a yard.
Long beans are low in fat and sodium. They contain protein, vitamin A, thiamin, riboflavin, iron, phosphorus, and potassium. They also provide vitamin C, folate, magnesium, and manganese.
Nutrition information of this beans in found here on USDA database.
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| Long beans aka yard long beans |
For cooking young and tender beans are preferred to mature beans. Mature beans can be used in soups and stews. You can also make tasty pickles out of them.
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| Sliced beans |
In Chinese cuisine these beans are usually stir-fried with minced pork. Beans are cooked lightly so that the beans will retain the deep green colour and the beans will be crispy. The beans will have the raw taste. Alternatively beans will be added to pork or other meat dishes.
Today I am going to prepare a curry where the beans are slightly over-cooked to be very tender and soft. This gives a very delicious taste. This can be done in two ways. One way is to deep or shallow fry the beans before adding to the curry. The other method is to simmer it for a longer time to let them be very tender.
I am giving two versions of this curry. One is mild and the other is mild. Cooking method and the ingredients spicy and mild are almost the same but in the mild curry I am not using any oil for frying. Both are great in their own ways.
Recipe summary
For Spicy long bean curry
Preparation time: 40 minutes
Cooking time: 1 hr
Serves: 6
1. Wash and remove the fiber found at each side of the 700 grams long beans by pulling from the ends. (See picture below)
Now slice the beans into 1 ½ inch long pieces or break the beans with your fingers into 1½ inch pieces.
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| Long beans aka yard long beans |
3. Reduce the heat and add 1 dry red chilli broken into small pieces and fry for ½ minute.
4.Add ½ teaspoon cumin seeds, ½ teaspoon fennel seeds, ½ teaspoon fenugreek seeds and fry for another ½ minute.
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| You will have to remove the fiber jutting out by pulling it |
6. Add 1 tablespoon curry powder, ½ teaspoon turmeric powder and fry for another ½ minute.
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| Ingredients |
7. Add three cups of water and bean slices. Bring to the boil. Normally you cook this as a dry curry. But if you want some gravy you can add more water.
Simmer covered for 30 minutes, stirring occasionally, in medium heat or until the beans turn into a dull green colour and the beans are very soft.
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| Spicy long bean curry |
8. Add 10 grams tamarind juice (1 tablespoon), 1 teaspoon salt, ½ teaspoon pepper powder and ½ teaspoon garam masala powder and cook for 10 minutes, covered.
9. Add ½ cup coconut cream and cook for about 2 minutes. Remove the cover and cook for another one minute.
Taste for seasoning.
Spicy long bean curry is ready.
Recipe follows in detail with pictures.
Spicy long bean curry
This is the spicy version of the long bean curry. This can be served with rice at a party.
Preparation time: 40 minutes
Cooking time: 1 hr
Serves: 6
This is the spicy version of the long bean curry. This can be served with rice at a party.
Preparation time: 40 minutes
Cooking time: 1 hr
Serves: 6
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| Ingredients for Spicy long bean curry |
Ingredients
main
main
700 grams long beans
Others
1 onion sliced coarsely
3 cloves garlic sliced thin
½ teaspoon grated ginger
1 green chilli cut into small pieces
1 sprig curry leaves chopped
10 grams tamarind juice (1 tablespoon)
½ cup coconut milk
1 teaspoon salt
2 cups water
2 tablespoon vegetable oil of your choice
Spices½ teaspoon cumin seeds
½ teaspoon fenugreek seeds
½ teaspoon pepper powder
½ teaspoon fennel seeds
½ teaspoon turmeric powder
½ teaspoon garam masala powder
1 dry red chilli broken into small pieces
1 tablespoon curry powder
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| Ingredients are frying in a wok |
Preparation
Tender beans will break easily when you pull them with your fingers. If they are not tender there will be a strong fibber at each side of the bean. You will have to pry the end of the bean with a knife or use your index finger and thumb together and pull out the fibre as shown in the picture.
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| You will have to remove the fiber jutting out by pulling it |
Now slice the beans into 1 ½ inch long pieces. If the beans are tender there will be no fibre at the sides and you can just break the beans with your fingers into 1½ inch pieces.
Method
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| Sliced bean added to the ingredients |
In a medium sized frying pan or a wok heat the oil.
Reduce the heat and add dry chili and fry for ½ minute. Add cumin seeds, fennel seeds, fenugreek seeds and fry for another ½ minute. Add onion, green chili, ginger garlic paste and curry leaves. Fry for another 8 minutes.
Add curry powder, turmeric powder and fry for another ½ minute.
Add three cups of water and bean slices. Bring to the boil. Normally you cook this as a dry curry. But if you want some gravy you can add more water.
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| Beans are frying |
Simmer covered for 30 minutes, stirring occasionally, in medium heat or until the beans turn into a dull green colour and the beans are very soft.
Most of the water would have evaporated by now but the curry will still retain some moisture. If it is too dry add little water.
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| Beans are not yet cooked enough |
Add tamarind juice, salt, pepper powder and garam masala powder and cook for 10 minutes, covered.
Add coconut cream and cook for about 2 minutes. Remove the cover and cook for another one minute.
Taste for seasoning.
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| Coconut cream added |
Curry is ready Cooking time is more because we allow the beans to cook well in slow fire to turn into a mushy long beans curry. That is the secret of this curry. If you don't want it to be mushy you can stop when the beans are cooked and milk is added. But don't forget to try this mushy curry at least once. You will see a difference. Enjoy.
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| Spicy long bean curry in final stage |
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