Long beans have a taste that is suitable for spicy and creamy curries. I planted long beans this summer in the farm we were pleasantly surprised. The plant is drought tolerant and the beans are edible at every stage of growth. When tender the beans can be cooked, as they mature and the pods start to grow they can be used. Once the beans are fully mature they are dried and can be used for later like all dried beans.
|Prepare the ingredients for the masala.|
|In a pan heat oil and saute the ingredients for the masala, first onions till they are translucent and starting to turn brown, followed by the ginger, garlic and red chilies. Saute the tomatoes till they are mushy. Add the coriander powder and saute for half a minute. Blend the above to a smooth paste.|
|Blend the coconut and almonds with 2 tbsp of water to a smooth paste. For the curry, in a wide mouthed pan heat oil and add the seasonings followed by the onions and saute till translucent.|
|Add the chopped long beans and turmeric powder. Add the blended onion-tomato-coriander powder mixture and mix it in to the beans.|
|Add about 1 cup of water and let it cook for about 5-10 minutes more till the beans are fully cooked. Add coconut paste and mix it into the curry.|
|Add salt and cook till the curry reaches the required consistency.|
My most favorite way of cooking these beans is when the are tender. After making stir fries and sambhar with them for a few times I wanted to try something different like this curry. The masala and spices used are similar to those of dum aloo. The beans are not sweet like green beans and it lends itself nicely in this masala curry.
Long Beans - Karamani Curry - Dum Aloo Style
Preparation Time:15 minutes
Cooking Time:25 minutes
- 2 -3 cup of chopped long beans (about 1 inch)
- 2 tbsp of chopped onions
- seasonings- curry leaves and cumin seeds
- 1 tsp turmeric powder
- salt to taste
- 2 tsp of oilFor the masala paste
- 1/2 cup of finely chopped red onions
- 2 ripe tomatoes about 1/2 cup chopped
- 5 garlic cloves
- 2 inch piece of ginger
- 4-5 red chilies
- 3 tbsp of fresh or frozen grated coconut
- 3-4 almonds
- 2 tbsp coriander powder
- 2 tsp of Kashmiri red chili powder (for the color - optional)
- In a pan heat the oil, saute the onions first till they are starting to turn slightly brown, followed by the ginger, garlic and red chilies. Saute the tomatoes till they are mushy. Add the coriander powder and saute for half a minute. Blend the above to a smooth paste with couple of tbs of water. Set aside.
- Blend the coconut and almonds to a paste with the addition of 2 tbsp of water.
- In a wide mouthed pan heat oil and add the curry leaves and cumin seeds. Add the onions and saute till translucent.
- Add in the chopped long beans and turmeric powder. Cook in low heat for about 5 minutes.
- Add the blended onion-tomato-coriander powder mixture and mix it in to the beans. Add about 1 cup of water and let it cook for about 5-10 minutes more till the beans are fully cooked.
- Add in the coconut paste and salt, mix it well and continue to cook till the curry reaches the consistency required.
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