Sunday, July 15, 2012

Long Yard beans Curry / Poriyal


Long yard beans \ karamani beans - 100gm (chop into small pieces)

Big onion - chopped  - 1 No
Red chillies - 1 No
Curry leaves - a few
Mustard - a few to temper
Oil - 2 tbsp

Pound together:
Grated coconut - 2 tbsp
Cumin seeds - 1/4 tbsp
Red chilli - 1 no
Salt - as required

  1. In a frying pan, pour oil and saute mustard, curry leaves, onion and red chillies
  2. Now add the chopped vegetables to it and add pounded masala to it and allow the vegetables to cook.
  3. When water drains, turn off the stove.
This curry is ready and good companion for chapatis and rice.

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