Masala Long beans / Barbatti Masala
Tomatoes / Tamatar
Green Chillies / Hari Mirch
Turmeric Powder / Haldi Powder
Red Chilli powder / Laal mirch powder
Coriander Powder / Dhaniya Powder
Mango Powder / Amchoor Powder
Salt / Namak
Tempering / Tadka
Mustard Seeds / Rai
Cumin Seeds / Sabut Jeera
Fenugreek Seeds / Methidana
Fennel Seeds / Saunf
Carom Seeds / Ajwain
Asafoetida / Hing powder
Wash and trim the hard ends of the long beans .
Make a bunch of the beans and slice into thin pieces.
In the pressure cooker add the chopped beans and 1 cup of water.
Pressure cook for 3 whistles on medium heat or cook till done.
Grind chopped tomato and green chilies to make a smooth paste.
Drain the boiled beans on a colander and collect the water in a bowl.*
Heat oil in a pan and add the tempering.when seeds start crackling add tomato puree.
Add turmeric and all the spices and saute till oil start separating from the masala.
Now add boiled beans and saute for few seconds.
Add 1/2 cup water( *reserved from the boiled beans )mix well and cover the pan with a lid
Simmer till it become thick and almost dry.
Now add fresh coriander and serve
Serving suggestions-serve with steamed rice,daal and chapati or any bread of your choice.