Karamani mezhukkupuratti or Long Beans Stir Fry

Karamani or Yard long beans are a good source of protein, vitamin A, thiamin, riboflavin, iron, phosphorus, and potassium, and an excellent source for vitamin C, folate, magnesium and manganese. They are also rich in fiber.

Our today recipe is a simple stir fry and can be served with rice, Dhal/ Sambhar and also goes well with roti.

Ingredients:

Karamani or Long Beans - 1 cup(cut into 1½  inch pieces)

Fresh Coconut thin pieces – 2 tbspn

Onions – 1 medium ( sliced)

Red chillies flakes – ¼ tspn

Mustard seeds – ½ tsp

Curry leaves – 7 to 8 nos

Turmeric powder – ¼  tsp

Green chillies –  1 to 2 nos

Oil - 3 tsp

Salt - As reqd

Method:

Boil water with ½ tspn salt and add cut beans to it and cook for 3 to 4 minutes. Have an ice bath ready and plunge the beans into it to stop cooking.

Heat oil in a pan. Crackle mustard seeds, add sliced onions, when it starts tp become brown add curry leaves, chilli flakes and green chilly.

To this mixture, add cooked long beans and mix well, Sauté well, close the lid and allow it to cook in a low to medium heat. Check and adjust salt accordingly. No need to add water. Stir occasionally. This should take 2 to 3 minutes.

Karamani or Long beans mezhukkupuratti is ready to be served. Serve hot with steamed rice and sambar/rasam or any rice variety.