LongBean Curry
A very traditional curry, this dish requires a few specialty ingredients. All can be found in any Indian grocery store and are quite inexpensive. If for some reason you don't find the long beans, regular string beans will suffice just fine.
2 cups chopped longbeans ( Cafe Drake cuts them in long pieces, 2-3 inches in length at least)
about 1/3 cup chopped and peeled potatoes
1 t. asafoetida powder
1 t. turmeric powder
1 t. urad dhal
1 t. black mustard seeds
salt to taste
2-3 green chilies, sliced
about 2 t. grated coconut, unsweetened, frozen and de-thawed is best
about 1 1/2 T. of vegetable oil
So begin by heating the oil in a deep skillet over a medium-high flame. When very hot add the mustard seeds. AS SOON AS they begin to sputter add the urad dhal. When the urad dhal turns brown, reduce flame immediately and add the turmeric and asafoetida. Cook for 30 seconds, stirring constantly, then add the green chilies.
Throw in the chopped long beans and potato and a splash of water. Season with salt and, optionally, a pinch of sugar. Cover the pan and cook on a low flame until beans are tender-crisp. This may take 15 minutes or even longer so you will need to keep splashing with water if pan is too dry.
Once long beans and potatoes are cooked through, check for salt and season as needed. Add the coconut to the pan and toss well.
Serve hot. Cafe Drake served as above with paratha bread, cucumber salad and yellow crookneck squash.
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