Long beans gravy/Karamani poriyal

PREP TIME: 10 Mins



Long beans/Karamani – 1 Cup (Finely Chopped)

Onion – 1

Tomato – 1

Mustard – 1/2 tea spoon

Urad dal – 1/2 tea spoon

Fennel seeds – ¼ tea spoon

Curry Leaves – 1 sprig

Salt – per taste

Chilli powder – 2 teaspoons

Ling Beans Long beans chopped


STEP 1: Coarsely chop the onion and tomato. Heat oil in a pan, add the chopped onion and tomato and cook till it turns mushy.

STEP 2: Add the cooked onion and tomato to a blender. Once the mixture cools down blend to a fine paste.

Long beans masala

STEP 3: Heat oil in a pan, add mustard seeds and wait till it splutters. Add urad dal, fennel seeds and curry leaves.

STEP 4: Add the chopped long beans and cook in the oil for 5 minutes.

STEP 5: Now add the onion – tomato paste, salt and chilli powder and mix well.

STEP 6: Cook till the vegetable softens (10 minutes) and blends with the added masala.

Long beans masala finished

TIP: This is an excellent spicy side dish for yogurt rice or roti.

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