Long Beans or Alchandalu or Achinga or Karamani Curry

Tuesday, March 1, 2011

Long Beans 1 pound
Onion 1 (optional)
Urad dal 1 teaspoon
Chana dal 1 teaspoon
Mustard seeds 1 teaspoon
Jeera ½ teaspoon
Besan or chana dal powder 3 table spoons
Turmeric Powder 2 pinches
Red Chilli Powder 1 teaspoon
Hing 1 pinch
Oil 2 table spoons
Curry Leaves 1 string
Salt as needed
1. Cut the long beans into small pieces. Cook them in a pressure cooker or pan.

2. Heat skillet or deep pan, after oil is heated add oil and turn to medium low flame. Add mustard seeds, chana dal, urad dal, jeera, curry leaves, hing and red chillies cut into three pieces.
3. When the mustard seeds start to pop and dals slightly change color (Add the onions and saute till they are translucent. Add the cooked long beans and saute well. Cover and cook for 5 minutes. Add the besan or chana dal powder and mix well. Add 1 teaspoon of oil after 2 minutes. Add salt and tumeric powder and mix well. Cook for 10 to 15 minutes until nice aroma of cooked besan comes.
4. Add red chilli powder mix well and switch stove after 2 minutes.

I am sending this recipe to the event. Bookmarked recipe hosted by  Aipi and Priya.


VineelaSiva said...

Simple curry well goes nice with rice and roti.

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