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The Indian Long Beans are different from the normal long beans. The skin is hardy and cannot be eaten easily. The Indians like to cook it in curry and dhall recipes. It is low in calories. When cooked, only the juicy and sweet part inside the beans are taken. To do this , we have to bite and seep the soft part inside the bean.


Ingredients:



Turmeric Powder (Curcumin) 7oz

MORTON TABLE SALT

Dried shrimp - 3 oz


Pure Wesson Vegetable Oil - 1.25 gal

3 fresh Indian Beans
1/4 cauliflower
10 pieces snow peas
1 tsp turmeric
1/2 tsp salt
1tbsp dried shrimp
oil for frying 

Method:
1. Wash and cut the Indian beans into about 3 cm long. Put the beans in a pot of water and boil till soft. It takes about 20 minutes.
2. Wash and cut cauliflower into small pieces. Cut the top end and lower end of snow peas. Boil them in a pot of boiling water for about 10 minutes.
3. Drain the vegetables once the are soft.
4. Soak dried shrimps and pound slightly.
5. Heat up a wok with some oil. When hot, fry dried shrimps till fragrant. Add in turmeric powder and  all the vegetables. Add salt to taste. 
6. Stir fry for a few minutes. Serve on a plate.






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