Kerala Style Long Beans Stir Fry (Achinga Payar Mezhukkupuratti) Recipe

Kerala style long beans stir fry with spices, ginger and garlic. A quick and healthy dish that can be served with rice. One of the side dishes for Kerala Onam Sadya 🙂

Summary

(1 votes, average: 5.00 out of 5)

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Course side dish
Cuisine kerala
Yield 4 serving
Cooking Time 30 minutes
Total Time 30 minutes

Ingredients

Long beans

500 g

coconut oil / vegetable oil

mustard seed

1/4 tsp

curry leaves

1 sprig

onion (medium)

1 number

ginger (crushed)

1 tsp

garlic (crushed)

1 tsp

turmeric powder

1/2 tsp

chilli powder

1 tbsp

salt

Steps

Cut long beans into 1.5 inch long pieces. If the beans are matured (slightly yellowish), take out the seeds and use only seeds. Thinly slice onion. You can also use shallots instead of onion.
Heat oil in a large skillet (Cast iron skillet works well). Splutter mustard seeds and then add curry leaves.
Add chopped long beans, sliced onions, ginger, garlic, turmeric powder, chilli powder and salt. Add 1 tsp oil and stir it well until well combined. Cover and cook. Don't add water. It naturally has a lot of water in it, which releases when they are cooked.
Cook in medium heat until water gets almost dried up. Stir in between, otherwise it can get burnt. It might take around 15 - 20 minutes.
Add 1- 2 tsp oil, saute it for around 5 minutes in medium flame until it gets roasted well. Serve with rice 🙂