Achinga Payar Mezhukkupuratti (Kerala Style Long Beans Stir Fry)
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 :)
Servings: 4 serving
Calories: 64kcal
Ingredients
- 500 g Long beans
- coconut oil / vegetable oil
- ¼ teaspoon mustard seed
- 1 sprig curry leaves
- 1 number onion (medium)
- 1 teaspoon ginger (crushed)
- 1 teaspoon garlic (crushed)
- ½ teaspoon turmeric powder
- 1 tablespoon chilli powder
- salt
Instructions
- 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 teaspoon 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 on medium heat until the water is almost dried up. Stir in between, otherwise it can get burnt. It might take around 15 - 20 minutes.
- Add 1- 2 teaspoon oil, sauté it for around 5 minutes on a medium flame until it gets roasted well.
Notes
- Cut the beans into even-sized pieces to help them cook quickly and stay tender.
- You can cover the pan while cooking, but don’t keep it closed for too long or the beans will turn soggy.
- Stir often so the beans and other ingredients cook evenly without sticking or burning.
- Add water only if the pan feels too dry. Beans usually release enough moisture, so sprinkle just one spoonful at a time.
Nutrition
Serving: 163g | Calories: 64kcal | Carbohydrates: 11g | Protein: 4g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.1g | Sodium: 6mg | Potassium: 325mg | Fiber: 0.2g | Sugar: 0.2g | Vitamin A: 1136IU | Vitamin C: 39mg | Calcium: 68mg | Iron: 1mg