Written by KamalaUpdated on November 5, 2011in Poriyal
Ingredients
Potato – 2 Nos
Long Beans – 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
Directions
Wash and cut the long beans into 1 inch pieces. Chop Onion and tomato finely.
Pressure cook potatoes till soft. Remove the skin and cut it into medium pieces.
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 transparent. Add tomato and fry for one or two minutes. Now add long beans 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. Then add potato pieces and stir well. Keep it on low flame and stir fry till it is dry. Remove from stove.
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