This is a traditional Goan vegetable served with Goan Xit Kodi (Rice & Curry)
Ingredients:
1 bunch of long beans (Vaal), cut into small sticks
1 onion, sliced finely
2-3 cloves of garlic, crushed
1 green chilli, slit
2 kokum seeds
1 tsp mustard seeds
1 tsp turmeric powder
1 tsp coriander powder
2-3 tbsp dessicated coconut (freshly grated coconut can be used too)
Salt for seasoning
Method:
1. In a saucepan, heat some oil, add the mustard seeds. Once it starts to splutter add the garlic and chilli. Cook for 5 seconds and then add the onions.
2. When the onions start to get translucent, add the kokum, turmeric and coriander powder. Mix well.
3. Add the long bean and stir till well coated with the spices. Add the coconut.
4. Add a little water to just cover the long beans, season with salt. Cook until all the water is absorbed and the beans are tender.
5. Serve hot with rice or chapattis.
Tips:
For a South Indian flavour you can add curry leave along with the garlic and chilli.
Ingredients:
1 bunch of long beans (Vaal), cut into small sticks
1 onion, sliced finely
2-3 cloves of garlic, crushed
1 green chilli, slit
2 kokum seeds
1 tsp mustard seeds
1 tsp turmeric powder
1 tsp coriander powder
2-3 tbsp dessicated coconut (freshly grated coconut can be used too)
Salt for seasoning
Method:
1. In a saucepan, heat some oil, add the mustard seeds. Once it starts to splutter add the garlic and chilli. Cook for 5 seconds and then add the onions.
2. When the onions start to get translucent, add the kokum, turmeric and coriander powder. Mix well.
3. Add the long bean and stir till well coated with the spices. Add the coconut.
4. Add a little water to just cover the long beans, season with salt. Cook until all the water is absorbed and the beans are tender.
5. Serve hot with rice or chapattis.
Tips:
For a South Indian flavour you can add curry leave along with the garlic and chilli.
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