1 Heat oil in a cooking vessel, once hot, add the garlic, red chillis and curry leaves, stir fry for a 5-20 secs1. 2 Add the slit green chillis and onions and saute till soft and lightly browned. Add chilli pwd, coriander pwd, turmeric pwd and roasted methi pwd and combine. Add tomatoes and saute further for 5 mts. Cover and cook on medium heat for 5-6 mts. 3 Now add the par-boiled long beans, jaggery and salt and cook for another 2-3 mts. Add 1/2 cup of water and let it cook covered on medium heat for another 8-10 mts or till the beans are cooked and the curry reaches the consistency of your choice. 4 Adjust salt and turn off heat. Garnish with fresh coriander leaves and serve with rice or chapatis. Prep & Cooking: 30 mts Serves: 4-5 persons Cuisine: Andhra . 2 medium onions, finely chopped 2-3 slit green chillis 2 large tomatoes, finely chopped pinch of haldi, turmeric 1 tsp red chilli pwd (adjust) 1 tbsp grated jaggery (adjust according to your choice) pinch of roasted methi pwd salt to taste fresh coriander leaves for garnish For tempering/tadka/poppu: 3-4 crushed garlic cloves few curry leaves 1 1/2 tbsps oil
You can even add some milk, about a few tbsps, once the curry is through and keep stirring till its absorbed and turn off heat. Another variation – garnish with freshly grated coconut.
