What You Need:
Achinga payar/Yard Long beans : 1 Cup (cut 2 inch slices)
Carrot : 1 Cup (cut 1 inch slices)
Red Chilly : 2 no Spilt into halves (Increase no if you need spicy)
Red Chilli powder : ½ tsp
Mustard : ½ tsp
Urad dal/split black lentils : 1 tablespoon (optional)
Curry leaves : 1 Sprig
Salt : ½ teaspoon (to taste)
Turmeric powder : a pinch
Olive oil : 2 tablespoon (coconut oil will be tastier)
How I made:
1. Heat a kadai or pan and add olive oil, once oil becomes hot, add mustard, urad dal, and halved red chilies.
2. When mustard starts popping add cut and washed yard long beans and carrots into the pan and cover with lid. Let it cook in the slow flame for 7 minutes or until the carrot is cooked well.
3. Add salt and red chili powder to the vegetables and stir for another 2-3 minutes.
4. Finally add curry leaves and switch off the flame and serve with rice.
Preparation time: 15 minutes
Yield : 2 serving
Verdict : As it is a traditional dish it will be always good
Will you make it again: Making every other day
This is Swathi ( Dr. Ambujom Saraswathy Ph.D) from Zesty South Indian Kitchen who loves to explore cuisines from all over the world. Whenever possible I try to to give an Indian touch to several of the world cuisine, and has weakness for freshly baked bread. All the recipes you see here are created by me and approved after taste-test by my family.