Long Beans Stir Fry with Ground coconut | Karamani Thengai Poriyal | Vegetarian Side

Long beans Poriyal is one of my favourite from Amma's kitchen, a simple easy peesy recipe with her twist of adding ground coconut makes this a super tasting dish. Amma never fails to make vegetarian sides along with veg and non veg curry, meaning there is always a poriyal or stir fry everyday at home. Although I never had an issue eating vegetables when it comes to cooking for 2 hungry tummies and time crunch, I sometimes miss to cook a poriyal hmm I think I must make it a point to cook veggie sides more often like Amma. Ok back to long beans they are known for their rich source of dietary fibre and vitamin A.

 LONG BEANS STIR FRY RECIPE

Recipe - Amma
Serves - 3 generously
Cook & Prep time - 20 mins
Serving Suggestion - Along with white rice, curry & appalam

Ingredients

Karamani / Long beans - 250 grams wash and cut into 1/2" pieces                           

Shallots / small onions/ red onion - 3 tbsp                                                                   

Turmeric powder- 1/2 tsp                                                                              

Jeera / Cumin powder- 1/2 tsp                                                                             

Salt to taste                                                                                             

To Temper

Coconut oil - 2 tsp
Urad dal - 2 tsp
Mustard seeds - 1 tsp
Curry leaves - 3-4

To Grind (coarsely)

Coconut scrapings - 2 tbl sp

Shallots / onions, chopped - 1 tbsp

Green chillies - 3

Jeera / Cumin - 1/2 tsp                    

Method

• Keep a pan on stove, do the tadka. Add the shallots and fry till raw smell goes. Add the karamani fry for a minute add the spice powders and salt, mix well add some water cover the pan and cook .
• When the karamani is almost done, add the coconut paste mix well check for spice and salt and remove from stove.