Payathangai (Long Beans) Potato Curry

Long beans, also known as “Payathangai” or “Karamani Kai” in Tamil, are nutrient-dense, fiber-rich vegetables with numerous health benefits. This curry, made with potato, long beans, sambar powder, and various Indian spices, is commonly served as a side dish with rice or chapati.

Payathangai (Long Beans) Potato Curry

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Recipe by S Kamala Course: PoriyalCuisine: Indian, TamilDifficulty: Easy
Servings

4

servings
Prep time

10

minutes
Cooking time

20

minutes

This potato long beans curry is made with sambar powder and other Indian spices. It is served as side dish with rice or chapati.

Ingredients

  • Potato – 2

  • Long Beans – 1 small bunch

  • Big Onion – 1

  • Tomato – 1

  • Sambar Powder – 1 teaspoon

  • Turmeric Powder – 1/4 teaspoon

  • Oil – 2 tablespoons

  • Mustard – 1/2 teaspoon

  • Jeera (Cumin) – 1/2 teaspoon

  • Asafoetida Powder – a pinch

  • Curry Leaves – few

  • Salt – 1/2 teaspoon or as per taste

Directions

  • Begin by washing the long beans, then cutting them into 2-inch pieces. For the potato, peel and cut it into similar-sized cubes for even cooking.
  • Proceed to finely chop the onion and tomato. Set these aside for later use in the dish.
  • In a medium-sized frying pan, heat oil over a medium flame. Add mustard seeds and wait for them to start popping, indicating the oil is hot enough.
  • Quickly add in cumin seeds, a pinch of asafoetida, and a few curry leaves, frying them for just a moment to release their flavors.
  • Toss in the chopped onions next, sautéing until they become transparent and soft, which will be the base for the dish’s flavor.
  • Sprinkle turmeric over the onions, stirring well to incorporate. This will give a beautiful yellow color and a subtle earthy flavor.
  • Add the potato pieces, sprinkle with salt, and stir-fry. Cook until they’re just starting to soften but are not fully cooked, about halfway through.
  • Introduce the long beans to the pan, stirring well to ensure they’re evenly coated with the spices and start to cook with the potatoes.
  • Add the chopped tomatoes, mixing well. The moisture from the tomatoes will help to cook the vegetables thoroughly.
  • If needed, add a small amount of water to prevent sticking. Cover the pan with a lid and allow to cook on medium heat for about 2-3 minutes, or until the vegetables are tender.
  • For the final flavor boost, sprinkle sambar powder over the vegetables, mixing thoroughly. Lower the heat and let the dish cook for a few more minutes, stirring occasionally.
  • Once everything is tender and flavorful, remove from heat. Your dish is now ready to serve as a vibrant and tasty side.

Recipe Video

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