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Payathangai (Long Beans) Curry


  • Payathankaai – 1 small bunch
  • Big Onion – 1 No
  • Tomato – 1 No
  • Sambar Powder – 1 teaspoon
  • Turmeric Powder – 1/4 teaspoon
  • Oil – 1 tablespoon
  • Mustard – 1/2 teaspoon
  • Urad dhal – 1/2 teaspoon
  • Jeera – 1/2 teaspoon
  • Asafotida Powder – a pinch
  • Curry Leaves – few
  • Salt – 1/2 teaspoon or as per taste

Wash and cut the payathankaai into 1 inch pieces. Chop Onion and tomato finely.
In a kadai put the oil and when it is hot add mustard. When it pops up, add urad dhal, jeera, asafotida powder, curry leaves and fry slightly. Then add chopped onion and fry till it turns transperant. Add tomato and fry for one or two minutes. Now add payathankaai along with sambar powder, turmeric powder and salt. Sprinkle little water and stir well. Cover with a lid and cook on medium flame for two to three minutes. Open the lid and stir once again. When it is cooked well and looks dry, remove from stove.

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