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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 Method Notes

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

Method
 

  1. In a large wok / kadai, heat the oil.
  2. Add asafoetida, immediately adding red chillies, mustard seeds, udad dal.
  3. 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.
  4. 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.
  5. Once done (tender, but still retaining some crunch), sprinkle sambar powder, stir to mix well.
  6. Remove from flame and garnish with coconut.
  7. Serve with rasam-rice or sambar - rice.

Notes

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