Long beans (Thatta Payathangai) Masala

Long beans are a versatile vegetable that can be used in many ways. This tasty masala is made with beans, tomatoes, onions and spices.

Long beans (Thatta Payathangai) Masala

Long beans are a versatile vegetable that can be used in may ways. This tasty masala is made with beans, tomatoes, onions and spices.
Course: Side Dish
Cuisine: Indian
Servings: 6

Ingredients

  • 4 cups long beans (cut into 1 inch pieces)
  • cup red onions (chopped)
  • ¾ cup tomato (chopped)
  • 6 garlic cloves
  • 10 curry leaves
  • ½ tsp turmeric powder
  • 2 tsp masala powder
  • 2 tsp coriander powder
  • 2 tbsp oil
  • ½ tsp cumin powder
  • ½ tsp fennel seeds
  • ½ tsp black pepper
  • salt to taste

Instructions

  • Heat oil in a pan. Once hot, add cumin, fennel seeds and black pepper.
  • One the cumin and fennel seeds start to brown, add chopped onions and garlic.
  • Saute for 3-4 minutes. The raw smell should fade.
  • Add turmeric powder and saute for 1 minute.
  • Then, add chopped long beans and saute for 2 minutes.
  • Next, add masala powder and coriander powder. Mix well.
  • Add chopped tomatoes and salt.
  • Saute for 2-3 minutes. The tomatoes should become soft.
  • Add curry leaves and cover the pan with a lid.
  • Cook on medium flame for 7-8 minutes. The long beans should be well cooked.
  • Check for salt and spice. Adjust as needed. If needed, sprinkle water and let the long beans cook well. Remove from heat when done.
  • Serve as a side dish.

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