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4.60
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Masala Long beans curry/ Barbatti Masala sabzi
Masala Long Beans - Chinese yardlong beans and tomatuo crry
Prep Time
15
minutes
mins
Cook Time
15
minutes
mins
Total Time
30
minutes
mins
Course:
Lunch box Recipe, Main Course, Side Dish, Tiffin recipes
Cuisine:
North Indian Cuisine
Keyword:
BARBATTI, boda, long beans, sabzi
Servings:
4
people
Author:
Anjana Chaturvedi
Ingredients
350
grams
Long bean/barbatti/boda
300
grams
Tomatoes / Tamatar
chopped
1.5
tsp
Green Chillies / Hari Mirch
chopped
1/2
tsp
Turmeric Powder / Haldi Powder
1.5
tsp
Red Chilli powder / Laal mirch powder
1.5
tsp
Coriander Powder / Dhaniya Powder
1/2
tsp
Mango Powder / Amchoor Powder
to
taste
Salt / Namak
Tempering / Tadka
3.5
tbsp
Cooking Oil
1/2
tsp
Mustard Seeds / Rai
1/2
tsp
Cumin Seeds / Sabut Jeera
1/4
tsp
Fenugreek Seeds / Methidana
1/4
tsp
Fennel Seeds / Saunf
1/4
tsp
Carom Seeds / Ajwain
a
pinch
Asafoetida / Hing powder
8
Curry Leaves
Instructions
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
Notes
Serving suggestions-serve with steamed rice,daal and chapati or any bread of your choice.