Mild long bean curry

Mild long bean curry

Mild long bean curry is nourishing and suitable for children and convalescing adults. The garlic, ginger and pepper we adding will make the curry more digestible. The high protein content in the beans may develop gas in the stomach for some people. These spices will help in reducing this effect.

The cooking is very simple. We just boil everything together.

                                      Recipe summary
                                                For
                                   Mild long bean curry

Preparation time: 30 minutes
Cooking time: 1 hour

Serves: 4

1. In a medium sized sauce pan or wok add the 250 grams bean pieces,  1/4 teaspoon cumin seeds,   1/4 teaspoon fennel seeds,   1/4  teaspoon fenugreek seeds, 1 onion sliced coarsely, 1 green chilli cut into small pieces, paste made from ½ teaspoon grated ginger and 2 cloves garlic sliced thin, 1 sprig curry leaves chopped and two cups of water.

Pepper, fenugreek  cumin,  fennel, long beans,
 mustard seeds, onion, curry leaves,, red chili, 
green chili, tamarind, ginger and garlic paste.

2.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.

Mild long bean curry

3. Add 5 grams tamarind juice  (1/2 tsp) tamarind juice, 
1 teaspoon salt, 
 1/4  teaspoon pepper powder 
and   1/4  teaspoon garam masala powder and cook for 10 minutes, covered.

4. Add ½ cup coconut milk and cook for about 2 minutes. Remove the cover and cook for another one minute.
Taste for seasoning. You can leave tamarind juice.

Mild long bean Curry is ready.
                   

                      Recipe follows in detail with pictures.

Preparation time: 30 minutes
Cooking time: 1 hour
Serves: 4

Ingredients
Main
250 grams long beans
Others
1 onion sliced coarsely
2 cloves garlic sliced thin
½ teaspoon grated ginger
1 green chilli cut into small pieces
1 sprig curry leaves chopped
5 grams tamarind juice  (1/2 tsp)
½ cup coconut milk
1 teaspoon salt
2 cups water
Spices
¼ teaspoon cumin seeds
¼ teaspoon fenugreek seeds
¼ teaspoon pepper powder
¼ teaspoon fennel seeds
¼ teaspoon turmeric powder
¼ teaspoon garam masala powder

Pepper, fenugreek seeds, cumin seeds, fennel seeds, broken beans, mustard seeds, onion, curry leaves, red chili, green chili, tamarind, ginger and garlic paste in the center

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.

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. If the beans are tender some people just cut one inch pieces using a knife.

Method

In a medium sized sauce pan or wok add the bean pieces,  cumin seeds, fennel seeds, fenugreek seeds, onion, green chili, ginger garlic paste, turmeric powder, curry leaves and two cups of 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. You can add some hot water if the beans are not cooked enough.

All ingredients added and ready for boiling

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.

Half way cooked

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. You can leave tamarind juice
Curry is ready

This curry can be served with rice or bread.