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Yard long beans curry : Karamani curry - Garden to plate

Yard long beans (Chauli / Karamani) have not been my most favourite vegetable, because they are often tough and stringy when bought from the supermarket. Ever since I started growing these in my garden, I've changed my opinion about this vegetable. Seeds from Auchan (formerly SPAR) Supermarket, Ban
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Ingredients
  

  • Pinch asafoetida
  • 2 chillies dried red , broken
  • 1/2 tsp mustard seeds
  • 1 tbsp dal udad
  • 2 cups beans chopped yard long
  • 3/4 tsp salt
  • 2 tsps coconut fresh

Instructions
 

  • In a large wok / kadai, heat the oil.
  • Add asafoetida, immediately adding red chillies, mustard seeds, udad dal.
  • Once mustard seeds splutter and dal turns golden, add the chopped beans, salt - stir well and sprinkle water, cover and cook for 8-10 minutes on a low flame.
  • Check on the beans every 3 minutes or so, sprinkling some water, if it is too dry or catching at the bottom of the pan.
  • Once done (tender, but still retaining some crunch), sprinkle sambar powder, stir to mix well.
  • Remove from flame and garnish with coconut.
  • Serve with rasam-rice or sambar - rice.

Notes

Useful information about growing yard long beans on the USDA site.