Kerala Long Beans Fry

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Kerala Long Beans fry or Achinga Payar Mezhukkupuratti is a delicious , traditional Kerala method for stir frying Long beans(Yard Beans). The addition of nicely sauteed finely chopped onion in chilli powder and addition of bits of fresh coconut is what makes it so yummy. I can eat this alone with rice@

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♦Prep time:10min ♦Cook time:6min ♦Yield:4-6 Servings

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Ingredients:

Long Beans (Cut into 4.5 cm/1.5 " long pieces. For the tougher long bean;slit them open and use only the seeds).		½ kg
Red onion, finely chopped		1 large
Green chillies, slit		2 small
Fresh curry leaves		6
Coconut oil		3 - 4 Tbsp
Turmeric powder		¼ tsp
Chilli powder		1 - 1½ tsp
Slivered Coconut 'Thenga Kothu'		2 Tbsp
Salt		To taste

Method:

1. Bring water in a saucepan to a boil. Add the chopped beans to the boiling water and cook for less than a minute. Just till the color changes to a bright green. Whatever you do – don’t overcook the beans at this stage. Plunge into cold water or give it a quick rinse in a colander to retain the color and stop the cooking process and keep drained.
2. Heat coconut oil in a heavy-bottomed wok.  Fry the coconut bits, till light golden and set aside.
3. To the same oil, add the finely chopped onion and saute it till softened.
4. Add curry leaves and green chilli.
5. Continue to saute just until the onions begin to turn brown.
6. Add turmeric and chilli powders and stir for a few seconds or till aromatic.
7. Now, add the beans and salt and stir till well combined with the golden onion.
8. Cover and cook on low for 1 minute.
9. Open,  check for salt, adding more if needed. Turn up the heat and stir well. Cover again and cook for another minute. Return the coconut pieces, during this time.
10. The beans should be tender and have a lovely spice coating. are tender.
11. Remove to a serving dish as they may turn too soft if left in the hot wok.

 

Kerala Long Beans Fry

 

Notes:

• A good amount of coconut oil is needed for this dish to be properly cooked, with that unforgettable traditional flavor.
• Chilli powder for this is usually the hot variety and not Kashmiri chili powder – it enhances the flavor and since the amount used is less it will not be spicy. 
• Instead of Red onion, you can use shallots too, but i find red onion is fine for this preparation.
• Mustard seeds and garlic are not used in the traditional recipe. Although some may like to add it.
• The coconut bits should be chopped quite small and thin.
• You can use green or purple long beans or a combination for this recipe. I love that!

Key Ingredients: Long beans, Onion, Coconut Oil, Chilli powder, Turmeric, Green chilli,Curry leaves, Salt.

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