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.
Servings: 6
Ingredients
- 4 cups long beans (cut into 1 inch pieces)
- 1½ 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.