Beans Mezhkkupuratti

Ingredients

1. Diced Beans – `1/2 lb (I use both fresh and frozen beans)
2. Sliced Red Chillies – 4
3. Finely sliced Onions – 1 medium
4. Curry Leaves – A sprig
5. Mustard Seeds- 1/2 tsp
6. Oil – 2 tbsp
7. Turmeric Powder -1/2 tsp
8. Chilly Powder – 1 tsp
9. Finely Chopped Garlic – 3 or 4 cloves
10. Salt – As required

Preparation Method

1. Wash and drain the beans. Sprinkle water and microwave it for 2-3 minutes. (Optional Step)
2. Heat oil in a non stick pan and splutter mustard seeds. Add onions and saute till translucent.
3. Add the Red Chillies, Garlic and Curry Leaves and saute for a few minutes.
4. Next, add 1/2 tsp turmeric & 1 tsp Chilly powder and saute for a minute.
5. Add the beans along with salt and mix well.
6. Cover the pan and allow it to cook for around 10 minutes or until tender.
7. Open the lid, increase heat and saute for 2-3 minutes so that excess water evaporates.

Note

1. When making mezhukkupuratti, it is best not to add water. Instead cover and cook on low heat, stirring occasionally.
2. If you pre cook the vegetables in microwave, the vegetables cook faster.

Long Bean Stir Fry - Achinga Mezhkkuperatti

I remember my childhood summer holidays, when I used to help my grandparents in picking fresh Farm Grown Long Beans. It was such a delight running around and searching for fully grown beans. Those fresh crisp beans used to have a very yummy taste when cooked on low heat.

I was searching for Achinga after coming to US but the ones I used to find in Indian Stores and Farmers Market where not tender and crisp. Hence, I never bought Long Beans. My husband likes Achinga and he ended up buying a bunch of long beans last Sunday and here is my recipe for a simple Long Bean Stir Fry or Achinga Mezhkkupuratti.

This is my entry to My Legume Love Affair – Twelfth Helping hosted by Annarasa and created by Susan of the Well Seasoned Cook.

Long Beans or Achinga Payru

Ingredients

1. Tender Yard Long Beans/Achinga – 1 lb
2. Sliced Onion – 1 Big
3. Sliced Green Chillies – 2
4. Curry Leaves – A sprig
5. Turmeric Powder – 1/4 tsp
6. Red Chilly Powder – 1 tsp
7. Oil – 2 tbsp
8. Salt – to taste

Preparation Method

1. Cut the tender long beans/achinga into 1″ long pieces. If the beans are not fresh and appear soggy, take out the seeds and throw the skin.
2. Heat oil in a pan. Add onions and saute till translucent.
3. Add curry leaves and green chillies and saute for a few minutes till the onions begin to brown.
4. Add a pinch of turmeric and chilly powder and fry for a minute.
5. Add the chopped long beans along with salt and combine everything.
6. Cover and cook for 5 minutes on medium flame.
7. Open the lid and stir the contents. Cover and continue to cook on low heat for another 5 minutes till the beans are almost cooked.
8. At this stage, you can also add thin coconut slices. (optional)
9. Open the lid and allow excess water to evaporate. Increase the heat and stir fry for another 2 minutes.
10. Serve the mezhkkupuratti with rice.

Beans Thoran

Ingredients
1. Beans (Chopped into thin pieces) – 1/2 kg
2. Kunjulli (Shallots) – 4-5
3. Garlic Cloves (Crushed) – 4-5
4. Green Chillies (slit) – 3 or 4
5. Turmeric – A pinch
6. Salt – As Required
7. Oil – 2 tbsp
8. Mustard Seeds – 1 tsp
9. Curry Leaves – A sprig
10.Coconut (grated) – 1/2 Cup
11.Onion (sliced) – 1 small (Optional)

Preparation Method
1. Grind together coconut, turmeric powder, kunjulli and green chillies.
2. Heat 2 tbsp oil in a non stick pan and splutter mustard seeds. You can add onions and saute till golden brown.
3. Add garlic and curry leaves and saute for a minute.
4. Add beans, ground coconut paste and salt to taste. Mix lightly.
5. Cover the pan and cook on low flame, stirring occasionally.
6. After 12- 15 mins, the beans will be cooked.

Note

• Never add water while making any thoran. The vegetables contain water which is more than enough for cooking.

Beans & Potato Mezhukkupuratti

Ingredients
1. Beans (Thinly chopped) – 2 Cups
2. Potato (Diced into small cubes) – 1 Cup
3. Dry Red Chillies – 3
4. Onion (Thinly Sliced) – 1 medium
5. Curry Leaves – A sprig
6. Mustard Seeds- 1/2 tsp
7. Oil – 2 tbsp
8. Turmeric Powder -1/2 tsp
9. Chilly Powder – 1 tsp
10.Garlic Cloves – 5 or 6
11.Salt – As required
12. Coriander Leaves (Cilantro) – A few

Preparation Method
1. Heat oil in a non stick pan.
2. Splutter the mustard seeds.
3. Add onions and saute till golden brown.
4. Add the Dry Red Chillies, Garlic and Curry Leaves and stir for a few seconds.
5. Add Turmeric & Chilly powder and saute.
6. Add the diced beans and potato along with little salt and mix well.
7. Cover the pan and allow it to cook for around 10 mins or until the vegetables are tender.
8. Garnish with Coriander Leaves.

Note
When making mezhukkupuratti, it is best not to add water. Instead keep the dish on simmer and stir occasionally.