Meet the cousin of green beans, the super long snake beans, also known as Chinese long beans or yard long beans (in English), and valli payar or achinga payar (in Malayalam). Any other names? There can be no denying that these beans sautéed with ground turmeric and garlic has mouth-watering taste. Plus, the addition of crunchy coconut slices raises it to a whole new level. No wonder this stir fry dish is my obsession at the moment.
More Stir Fry Recipes:
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Yield: 4 Long Beans Stir Fry (Achinga Payar Mezhukkupuratti) Print Indian style long beans stir fry with subtle spices Prep Time 10 minutes Cook Time 15 minutes Total Time 25 minutes Ingredients 1 bunch long beans ( around 20 – 25 beans) 1 medium red onion, thinly sliced 1/4 cup fresh coconut slices (Can be substituted with store bought ones) 3-4 small green chillies, sliced ½ tsp ground turmeric ¼ tsp mustard seeds 3 tbsp oil 1 sprig of curry leaves Salt to taste Instructions To prepare the long beans, first remove the stem ends. Then use your hands to break them into 1” pieces. You will hear a ‘snap’ when it breaks. Alternatively, you can also cut them using a knife. Set aside.Now heat oil in a heavy bottomed pan, and add mustard seeds. When they pop, throw in all the other ingredients, and give it a good stir. Cover with a lid, and allow to cook. Stir occasionally so that beans won’t stick to the bottom of the pan. When half done, remove the lid. Leave it to cook until done.Serve hot with rice. Nutrition Information Yield 4 Serving Size 1 Amount Per Serving Calories 200Total Fat 13gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 10gCholesterol 0mgSodium 168mgCarbohydrates 21gFiber 4gSugar 9gProtein 4g © Nish Kitchen Cuisine: Indian, Kerala / Category: Side Dishes Like this long beans stir fry recipe? Then join Nish Kitchen on Facebook, Pinterest and Instagram. Watch exclusive recipe videos on YouTube.
