PREP TIME: 10 Mins
COOKING TIME: 15 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
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.
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.
TIP: This is an excellent spicy side dish for yogurt rice or roti.