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, Bangalore
For one, it is a hardy plant, producing a good yield once it starts flowering and fruiting. It’s always fun to search for the green delicate long beans among the green leaves and there are a surprise few always hiding in the middle of the foliage. You can pluck them when still tender which means they cook in no time.
The overlooked beans can always be used for the mature seeds inside, which you can use in a soup or a vegetable dish.
I may have said this before, but to avoid any confusion, I must clarify that, ‘Curry’ in the tamil / Tambrahm cuisine parlance means a dry saute, where boiled or raw chopped vegetables are added to a hot oil after a simple tempering of curry leaves, mustard seeds, udad dal and dried red chillies.
And once the vegetable is nearly cooked, a sprinkling of fresh coconut completes the dish. It is almost like a lightly cooked salad and not a gravy dish. Also, it is one of the easiest ways to prepare any vegetable, while retaining it’s nutrition, taste and colour.
Karamani Curry / Yard long beans curry
Printable version here
Time taken : Under 20 minutes
Yard long beans curry : Karamani curry - Garden to plate
- 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
- 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.