Long Beans/ Karamani / Chowli Bean – 1 cup (finely chopped)
Oil – 1 tbsp
Mustard – 1 tsp
Urad Dal – 1 tsp
Onion – 1 (finely chopped)
Green Chilli – 2 (finely chopped)
Curry Leaves – from 1 twig
Asafoetida – one pinch
Red Chilli Powder – ¼ tsp
Turmeric Powder – one pinch
Salt to taste
Grated Coconut – ¼ cup
Heat the Oil in a Kadai or Pan. Add Mustard Seed and allow it to splutter. Add Urad Dal and Hing. When the Dal turns golden brown, add Green Chilli, Curry Leaves and Onion. Sauté till the Onion becomes translucent.
Add chopped long beans, Haldi Powder, Chilli Powder and Salt and ¼ cup of water.
Cover and cook for 2 to 3 minutes stirring in between. Sprinkle more water if required. Cook till the Beans become tender. Once cooked, add the grated coconut.
Mix well and transfer to a serving bowl.
This Poriyal goes very well with rice and Sambar.
Note: The long beans can be cooked in pressure cooker also and used.