Stir-fried Long Beans

Every time my mom asks me to cook some vegetable for dinner, I normally look for beans or cabbage in the fridge. Both are easy to cook and they go well with Indian curries. This long beans recipe is particularly good with fish curry. It requires minimal ingredients and I have cooked this just too many times.

Ingredients:

Long beans (cut diagonally)
Onions (chopped) - 1
Garlic (crushed) - 2-3 cloves
Grated coconut - 1 tsp
Mustard seeds - 1/2 tsp
Curry leaves - 5-6
Turmeric powder - 1 tsp
Salt to taste
Pepper to taste

Heat some oil in the pan and put in the mustard seeds.
Add onions, garlic and curry leaves.
Next, add in the coconut and turmeric powder along with a pinch of salt.
Put in the long beans and stir occasionally till the beans are cooked.
Add a dash of pepper and adjust salt levels.
Tadaaa.. It's ready to be server along with some rice and curry.

Comments

Sardine Peratal

Sardine comes very handy when there's nothing left in the fridge to cook. We normally keep a few tins for 'emergencies'. Here's a simple sardine recipe! Ingredients: Sardine - 1 big tin Onions (sliced) - 1 Garlic (chopped) - 3 cloves Dried chilies (cut into 1-inch lengths) - 3 Cumin seeds - 1 tsp Curry leaves - 1 spring Chili powder - 2 tbsp Tamarind juice - 1/4 cup Salt and pepper to taste Pour out the sardines onto a plate and remove the middle bones. Heat some oil and sauté cumin seeds, onions, garlic, dried chilies and curry leaves until fragrant. Add chili powder and tamarind juice. Keep stirring. Add a little water if necessary. Put in the sardines and break them up a little. Season with salt and pepper and cook for about 5-10 minutes. Dish out and serve.

Chicken Sambal

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Dry Chicken Peratal

Ingredients: Chicken – 1/2 kg medium size pieces Onions – 4 big sliced thinly Ginger-garlic paste – 3 tsp Curry leaves – 2 spring Chili powder – 3 ts p Coriander powder – 5 tsp Turmeric powder – 1 tsp Garam masala powder – 1 tsp Salt to taste Pepper to taste Marinate the chicken with 1 tsp ginger-garlic paste and salt for 1/2 hr. Cook on low heat without adding much water. Once chicken is 50% cooked, dish out and keep it aside. Heat oil in a pan, add onions, curry leaves, salt and rest of the ginger-garlic paste. Saute it for about 10 minutes until the onions turns very translucent and soft. Add all the spices and fry it for another 3 minutes. Now add the partially cooked chicken and fry it well till the chicken is well coated with the masala and is cooked well. Continue stirring. When a reddish brown color is attained, the dish is ready to be served. Garnish with chopped coriander leaves and serve with rice or chappati.

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