Masala Long Beans / Barbatti Masala

Chinese yardlong beans and tomato curry

Chinese long beans /bora /bodie /payar/ cow pea beans /Lobhia ki phali /Chawli ki phali so many names for the healthy bean ,which is but comparatively less popular among other beans. Long bean is mainly a summer vegetable but now very easily available through out the year.It is best used when tender and fresh .It dries soon in comparison to other beans so if some beans dries while storage then don't throw them just collect the seeds from the dried pods and use in the curry.

Like all other beans it also have numerous health benefits. It has a very good amount of fiber so very good for stomach and bowl movement .Recommended for diabetic and hyper tension patients as it helps to lower cholesterol and is diuretic in nature.

In North India specially in Bihar and Uttar Pradesh boda is a very popular and favorite bean and used to make stir fries and curries.I have also posted my favourite Dahi wali long bean aloo ki subzi  and this dry stir fry is also a family favorite I have used panch phoran to temper the beans which enhance the flavor of this bean stir fry.

Prep time-15 min
Cooking time-15 min
Cuisine-Indian
Type- main
Serve-4

INGREDIENTS-

• Long bean/barbatti/boda- 350 gms
• Tomato,chopped-300 gms
• Green chilies,chopped - 1.5 tsp
• Turmeric powder/haldi - 1/2 tsp
• Chili powder /lal mirch - 1.5 tsp
• Coriander powder /dhaniya - 1.5 tsp
• Mango powder /amchoor - 1/2 tsp
• Salt- to taste

Tempering-

• Cooking oil - 3.5 tbsp
• Mustard seeds/Rai-1/2 tsp
• Cumin /jeera- 1/2 tsp
• Fenugreek seeds /methi dana- 1/4 tsp
• Fennel seeds /saunf - 1/4 tsp
• Carom seeds /ajwain-1/4 tsp
• Asafoetida /hing - a pinch of
• curry leaves- 8

PROCEDURE-

1. Wash and trim the hard ends of the long beans .
2. Make a bunch of the beans and slice into thin pieces.
3. In the pressure cooker add the chopped beans and 1 cup of water.
4. Pressure cook for 3 whistles on medium heat or cook till done.
5. Grind chopped tomato and green chilies to make a smooth paste.
6. Drain the boiled beans on a colander and collect the water in a bowl.*
7. Heat oil in a pan and add the tempering.when seeds start crackling add tomato puree.
8. Add turmeric and all the spices and saute till oil start separating from the masala.
9. Now add boiled beans and saute for few seconds.
10. Add 1/2 cup water( *reserved from the boiled beans )mix well and cover the pan with a lid 
11. Simmer till it become thick and almost dry.
12. Now add fresh coriander and serve

Serving suggestions-serve with steamed rice,daal and chapati or any bread of your choice.