Friday, July 19, 2019

Longs Beans (Karamani) Moong Dal Kootu wth Zucchini and Bottle Gourd

Summer means all kinds of fresh vegetables that need to be cooked up. I rarely if ever buy long beans in the grocery store. If I do not cook them the day I bring them they get slimy end up in the compost.
I always wonder how many days from harvest to when they appear in the stores!

Anyway a friend of mine is a big fan of long beans bugged (only half joking) to grow it and I planted a few seeds on a trial basis. As they are climbers need to have proper trellis. Needless to say I am not disappointed.

They are crunchy with a bit of an umami taste unlike the green beans. I usually make poriyal with them with some coconut but this time decided to make kootu along with some zucchini and a bottle gourd which was harvested long before its time.

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Here is the recipe in pictures,
Get the ingredients for the paste ready. Chop and prepare the vegetables.
In a wide mouthed pan, heat oil and when hot add the mustard seeds and when it pops add the onions and saute till they are translucent.
Add the tomatoes and saute till they are mushy. Add in the long beans and bottle gourd and cook for 5-6 minutes.
Add the zucchini and when cooked for another 2-3 minutes and then add the blended paste.
Add a cup of water and let cook for another 5 minutes or so.
Add in the cooked dal and mix it in. Add salt and let cook for 2-3 minutes and finish with coriander leaves.

Though it seems like a complicated, other than the blending of the paste the procedure is pretty simple.

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Long Beans Kootu with Zucchini and Bottle Gourd
Preparation Time: 20 minutes
Cooking Time: 25 minutes
  1. 1/2 cup of roasted moong dal (paasi paruppu)
  2. 1/3 cup of chopped red onions or 10-15 shallots
  3. 1 cup of chopped long beans
  4. 1 cup of cubed bottle gourd
  5. 1 cup of cubed medium sized zucchini
  6. 2 medium sized ripe tomatoes chopped
  7. seasonings: mustard seeds and curry leaves
  8. 1 tsp turmeric powder
  9. 2 tsp of oil
  10. salt to taste
  11. For the Paste
  12. 2 tbsp of grated fresh or frozen coconut
  13. 1/2 tsp of cumin seeds
  14. 5 green chilies
  15. a few black pepper corns
  16. a handful of coriander leaves

  1. Wash and pressure cook the moong dal with turmeric powder and a few drops of sesame oil (or any oil). I used the InstantPot to cook the moong dal.
  2. Chop the beans and cube the zucchini and bottle gourd.
  3. Blend to a paste the ingredients in the 'For the Paste' section to a smooth paste using a small quantity of water.
  4. In a wide mouthed pan, add oil and when hot add the mustard seeds and curry leaves. When the mustard pops add the onions and saute till translucent.
  5. Add the tomatoes and saute till they are mushy.
  6. Now add the long beans and bottle gourd cubes first and cook for about 5-6 minutes. Now add the zucchini and cook for another 2-3 minutes.
  7. Add in the blended paste and another 2 cups of water. Let it cook for another 5 minutes or so.
  8. Mash the cooked dal and mash it a bit and add to the vegetables. Add salt. Cook for 2-3 minutes and finish by garnishing with some coriander leaves.

Tastes the best with rice but also goes well with dosai, idli or even chapathi.

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