Long Beans and Potato Curry
This one is from my mother's bag of wonders. The other day I was little bored of cooking the long beans the usual way ( i usually coat them with spices and just saute them on mid flame), so I just msgd my mom to send me a recipe which is quick and hassle free. So here's the recipe.
Ingredients
Long Beans - 300 to 350 gms approx.
Potato - 1 cut the long way. Each piece is half the thickness of your finger, and half the length of your finger. Well the cut doesn't matter. You can cut it anyway. I just cut them to match the length of the cut beans.
Oil - 2 tbsp (preferably mustard oil)
Panchphoron - 1/2 tsp ( this is a mixture of 5 spices namely cumin, mustard seeds, fenugreek seeds, nigella seeds, fennel seeds- all in equal proportions)
Green chilli - 1 slit
Cumin powder- 1 tsp
Kashmiri Red Chilli Powder- 1/2 tsp
Turmeric powder- 1/2 tsp
Tomato ketchup - 1 tbsp
Garam masala powder - 1/2 tsp
Ghee - 1 tsp (optional)
Procedure
Heat oil in a pan. Fry the long beans and potato for 4-5 mins and keep aside.
Pour some more oil if necessary.
Once oil is smoking, reduce heat and put the green chilli, panchforon into the pan.
Once it starts spluttering, add cumin powder, chilli powder, turmeric powder and fry for 30 sec.
Next pour in the tomato ketchup . Sprinkle some water to prevent spices from burning.
Once the mixture oozes out oil stir in the long beans and potato.
Fry for another 5 min. Pour half cup of water (if you want gravy) and boil the mixture till the potatoes are done.
Sprinkle garam masala powder and ghee before turning off the heat.
Enjoy with steamed rice.
P.S : Sorry for the shoddy presentation
This one is from my mother's bag of wonders. The other day I was little bored of cooking the long beans the usual way ( i usually coat them with spices and just saute them on mid flame), so I just msgd my mom to send me a recipe which is quick and hassle free. So here's the recipe.
Ingredients
Long Beans - 300 to 350 gms approx.
Potato - 1 cut the long way. Each piece is half the thickness of your finger, and half the length of your finger. Well the cut doesn't matter. You can cut it anyway. I just cut them to match the length of the cut beans.
Oil - 2 tbsp (preferably mustard oil)
Panchphoron - 1/2 tsp ( this is a mixture of 5 spices namely cumin, mustard seeds, fenugreek seeds, nigella seeds, fennel seeds- all in equal proportions)
Green chilli - 1 slit
Cumin powder- 1 tsp
Kashmiri Red Chilli Powder- 1/2 tsp
Turmeric powder- 1/2 tsp
Tomato ketchup - 1 tbsp
Garam masala powder - 1/2 tsp
Ghee - 1 tsp (optional)
Heat oil in a pan. Fry the long beans and potato for 4-5 mins and keep aside.
Pour some more oil if necessary.
Once oil is smoking, reduce heat and put the green chilli, panchforon into the pan.
Once it starts spluttering, add cumin powder, chilli powder, turmeric powder and fry for 30 sec.
Next pour in the tomato ketchup . Sprinkle some water to prevent spices from burning.
Once the mixture oozes out oil stir in the long beans and potato.
Fry for another 5 min. Pour half cup of water (if you want gravy) and boil the mixture till the potatoes are done.
Sprinkle garam masala powder and ghee before turning off the heat.
Enjoy with steamed rice.
P.S : Sorry for the shoddy presentation
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