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.
- 1 pound Yardlong beans
- 1 big potato cut into small cubes
- ½ tsp red chili powder
- 1 tsp red chili flakes
- 1 tsp turmeric powder
- Salt to taste
- Pinch of asafetida
- 1 tsp cumin seeds
- ½ tsp Chaat Masala or Amchoor powder
- 2 tbsp cooking oil
- 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.