- Yard long beans/snake beans/Achninga/Neenda Payar - 250 gms
- Shallots - 3 crushed
- green chilly - 1 slit
- curry leaves - 1 spring
- Garlic - 2 cloves crushed
- chilly powder - 1/4 tsp
- coconut slices - 2 tbsp
- turmeric powder - a pinch
- salt - to taste
- mustard seeds - 1/4 tsp
- coconut oil - 1 tbsp
Clean and break the tender yard long beans into 1.5 cm long pieces , take the seeds out of mature pods and use only the seeds else it will be stringy.
Heat coconut oil in a pan , splutter the mustard seeds .
Add crushed shallots,garlic, curry leaves and coconut slices and fry for 2 minutes.
Add chilly and turmeric powder and mix well.
Add beans and and salt and mix well.
stirfry in open pan for 5 minutes.
Sprinkle some water and cover and cook for another 5 minutes.
remove cover , taste and adjust seasonings and stirfry in open pan until dry .
Serve with rice.