Sunday, June 26, 2011

Long Podded Cowpea/ Chinese Long Beans

The long podded cowpea beans are called as asparagus beans or snake beans or Chinese long beans. These are known as Borboti in Bengali and Eeril in Goa, India.

Smaller or younger beans, that have a lighter shade of green and a soft texture, provide a tender, meatier and sweeter taste.

In this recipe the beans are seasoned with Indian spices and are paired with potatoes.



  • Wash the green beans, drain thoroughly, and trim the tops and bottoms. Cut them into small pieces approximately one cm long.
  • Heat oil in a skillet. Add asafetida, cumin seeds and red chili flakes.
  • Stir in potato cubes. Fry till light pink.
  • Add beans to this and stir. Add red chili powder, turmeric powder and salt.
  • Cook covered till potato and beans are tender. Add little water if required.
  • When beans and potatoes are done add Chaat Masala or amchoor powder and mix well.
  • Serve hot with hot Roti.

Do You Know?

Long beans are a good source of protein, vitamin A, thiamin, riboflavin, iron, phosphorus, and potassium, and a very good source for vitamin C, folate, magnesium, and manganese.

1 comment:

Priya said...

Wonderful stirfry..