- Achinga payar/Yard long beans - 1 bunch (approx 1.5 lb)
- Coconut slices - 1/2 cup
- Onion - 1 small sliced.
- Shallots - 3 sliced
- Green chillies - 2 slit
- Chilly powder - 1/2 tsp
- turmeric powder - 1/4 tsp
- Mustard seeds - 1/2 tsp
- curry leaves - 2 springs
- Oil - 2 tbsp
- salt - to taste.
snap the tender long beans into 1/2 inch long pieces and use the pods from the mature beans.
Add the beans, coconut slices, turmeric,chilly powder, salt,green chillies and onion into a pan and sprinkle with 2 tbsp water and cover and cook until the beans are tender and the water is evaporated. You can sprinkle more water as needed during the cooking process.
Heat oil in a frying pan and add the mustard seeds.
When it splutters add the curry leaves and shallots and stirfry until light brown.
Add in the coked beans mixture and stir fry on medium flame for 10 minutes.
Serve with rice.