LongbeansStirfry

I Never saw this bean variety before,it happened  to me one fine day .I was surprised to see it and i got it with a curiosity how it will be  .I guess they taste a bit different from our regular curry beans and  taste similar like "asparagus" which i never tasted .You can add some peanuts while tempering if you like little crunchiness while eating this veggie .
Its called long beans but according to me the taste is little different than our regular beans .When i searched for it wikipedia says Its also called "yard long beans","Chinese long beans" ,"Pea bean" ,"Snake bean".
I am returning to my schedule slowly and will be posting as usual very soon .So until then please be patient.

Looking for some easy sidedish then try

• Snakegourd stirfry
• Tindora stirfry

Preparation time:5 minutes
Cooking time:15-20 min
Serves:2-3




Ingredients:

• 10-12 long beans(use fresh one)
• 1 1/2 tsp sambhar powder
• salt as required 

For tempering:

•  1/2 tsp mustard seeds/Kadugu
• 1/2 tsp urad dal /uluntham parrupu
• 1 tbsp oil

Method:

• Wash the long beans well using a wide bowl .
• Cut them in to 2 inch long pieces (for easy cutting take a bunch of them like 10 and cut them).

• Heat the tava and add oil to it .
• Add mustard seeds .let them splutter
• Add urad dal .Let it change colour  .

• Add the washed and cut long beans and stir in high flame for 5 minutes.

• Make the flame low and cover it with lid and cook for another 5 minutes .

• Add sambhar powder ( spice of your choice) and mix them thorough .

• Keep the flame low and cook it for another 7-8 minutes .
• Finally add the required salt and mix it well  together .
• Enjoy it with your favourite rice variety .

Note:

• Don't pressure cook this beans then they will become spongy and lose its taste and texture .
• If you don't have sambhar powder add 1/2 tsp chili and 1/2 tsp coriander powder.
• If you wish to have these for your curd rice ,you can increase the spice level too.