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4.43 from 7 votes

Masala Long beans curry/ Barbatti Masala sabzi

Masala Long Beans - Chinese yardlong beans and tomatuo crry

Prep Time15 mins
Cook Time15 mins
Total Time30 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


  • 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


  • 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.