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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 🙂

For other Indian vegetarian recipes, check out:

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  • Course Side Dish
  • Cuisine kerala
  • Yield 4 serving
  • Cooking Time 30 minutes
  • Total Time 30 minutes


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


  1. Cut long beans into 1 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.
  2. Heat oil in a large skillet (Cast iron skillet works well). Splutter mustard seeds and then add curry leaves.
  3. 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.
  4. 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.
  5. Add 1- 2 tsp oil, saute it for around 5 minutes in medium flame until it gets roasted well. Serve with rice 🙂


Don't add water while cooking long beans for better taste.
Kerala Style Long Beans Stir Fry (Achinga Payar Mezhukkupuratti)

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