LONG BEANS STIR-FRY

Name: Long Beans Stir-Fry
Prep time: 10 min
Cook time: 20 min
Ingredients: 2½ Cup Long beans; 3 Small Onion; 2-3 Garlic; 2 Red Chilli; ¼ Cup Coconut; Curry leaves; ¼ tsp Mustard; ¼ tsp Urad Dal; ¼ tsp Turmeric powder

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Long Beans Stir-Fry

Commonly known as Yard long beans/ long beans/ Chinese snake beans/ achinga, is an ancient cultivated crop and a good source of Vit C, A, Folate, Fiber and minerals. It is a low calorie food, no fat with good antioxidant property.

It is a weekly menu in Kerala dishes and goes well with rice. Long beans can be cultivated easily in home and can be harvested within 2-3 months. It can be consumed as tender or can be left to mature and the peas inside can be consumed. Make sure to add this collection to your vegetable garden..

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Prep Time 10 mins

Cook Time 20 mins

Course Lunch Recipe, Side Dish

Servings 2 people

Ingredients

2½ Cup Long beans
3 Small Onion
2-3 Garlic
2 Red Chilli
¼ Cup Coconut
Curry leaves
¼ tsp Mustard
¼ tsp Urad Dal
¼ tsp Turmeric powder

Instructions

Chop beans and keep it aside. Crush garlic, small onion and red chilli in mixie. Do not grind to smooth paste, just crush it.
In a pan add oil, splutter mustard, urad dal, curry leaves and crushed garlic onion mix and saute for 3-4 min till its raw smell fades off.
Add chopped long beans and mix. Add salt and turmeric powder.
Add ¼ cup water and cover and cook till its done. Saute in between
When its done, add fresh coconut and serve.

Tags: Long beans, lunch sides, Side Dish

DRUMSTICK CUTLET

MINT CHUTNEY

Hi.. This is Sindhu. Welcome to my Blog or to the 'Spoon of Goodness'!

I was an Educationist by profession, an ambitious traveller, crafter by hobby & explorer of foods by passion.

Cooking, is the art or survival skill, experienced by most individuals atleast once in their lifetime. Food & Nutrition was the stream which enlightened me on our traditional Indian foods, where food was medicine for most of our ailments and health discomforts. As seasons aged, the traditions too aged to be faded with time.

Nowadays food is all about status quo and adaptation from various continents. In Millennials era the food platter itself changed, not to mention about the grains, Millets and legumes being replaced with Oats and Quinoa. There are still lots of unexplored areas in our traditional Indian food which we are unknowingly selling to the 'Modern' food. The fact we forgot was how our very own country was so rich with its own traditional wisdom of processing, preserving and the therapeutic properties attached to it.

We all love to explore different food varieties and I being a foodie can relate how my taste buds linger with all the different aroma of foods. No harm in trying out different cuisines and varieties. But let’s also dedicate some time towards our ancient therapeutic food cooking style, thereby maintaining our health towards a healthy lifestyle which can be passed on to our next generations.

This blog is all about healthy foods which can be cooked on a daily basis and which compensates the nutrients value. I have tried to gather all these recipes from my family lineage, the traditional south Indian style and also from my friends and relatives. Let's cook healthy and hold justice to the saying, ‘Food is medicine’!

Cheers,