Long beans, also known as “Payathangai” or “Karamani Kai” in Tamil, are nutrient-dense and fiber-rich vegetables. They contribute to a balanced diet. They also offer many health benefits, including improved digestion and lower cholesterol levels. This delicious curry is made with tender potato and fresh long beans. It includes aromatic sambar powder and a medley of various Indian spices. The result is a symphony of flavors that tantalize the taste buds. It is commonly served as a flavorful side dish. You can enjoy it with steaming rice or soft chapati. This makes it a popular choice in South Indian households. The vibrant combination of ingredients enhances the taste. It also provides a colorful addition to any meal. This ensures that every bite is both satisfying and wholesome.
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Payathangai (Long Beans) Potato Curry
4
servings10
minutes20
minutesThis 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
- Start 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.
- Start 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. Then add a pinch of asafoetida and a few curry leaves. Fry them for just a moment to release their flavors.
- Toss in the chopped onions next. Sauté them until they become transparent and soft. This 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. Stir well to make sure they’re evenly coated with the spices. Let them 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. Allow it 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.