Directions
- 1Add coconut oil to the wok.
- 2Add mustard seeds to the oil.
- 3Add urad dal to the wok.
- 4Add cumin seeds to the wok.
- 5Add a pinch of fenugreek to the wok.
- 6Add sliced onions to the wok and mix.
- 7Sprinkle salt over the onions and mix.
- 8Add dried red chilies when the onions become translucent.
- 9Add curry leaves to the mixture and mix.
- 10Add garlic and ginger to the wok and mix.
- 11Add asafoetida to the mixture.
- 12Add long beans to the wok and mix.
- 13Add bicarbonate soda to keep the long beans green.
- 14Add turmeric to the long beans and mix.
- 15Add chili powder to the long beans and mix.
- 16Add tamarind extract to the long beans.
- 17Add a little bit of water to assist the cooking process.
- 18Leave the long beans to cook for about 20 minutes until they reach your desired level of tenderness.
Ingredients
- coconut oil
- mustard seeds
- urad dal
- cumin seeds
- pinch fenugreek
- onions
- salt
- red chilies
- curry leaves
- garlic
- ginger
- asafoetida
- 8 kilograms long beans
- bicarbonate soda
- turmeric
- chili powder
- tamarind extract
- water
Equipment
wokspatulaspoonbowl
Tips
- No measurements, just eyeball everything.
- When using coconut oil, it has a foaming effect.
- More garlic and less ginger.
- Add bicarbonate soda to keep vegetables green.
- Constantly taste the food while cooking.
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