Ingredients:
Yardlong Beans 10 – 15 app.
Cabbage 1/4
Green Chiles 2 – 3
Turmeric Powder a big Pinch
Salt to taste
Cabbage 1/4
Green Chiles 2 – 3
Turmeric Powder a big Pinch
Salt to taste
Talimpu:
Urad Dal 1/4 tsp
Cumin Seeds 1/4 tsp
Mustard Seeds 1/4 tsp
Broken Red Chiles 2
Asafoetida a Pinch
Curry Leaves 6
Oil 1 tsp
Cumin Seeds 1/4 tsp
Mustard Seeds 1/4 tsp
Broken Red Chiles 2
Asafoetida a Pinch
Curry Leaves 6
Oil 1 tsp
Method of preparation:
Remove stems, wash and chop the green chiles.
Remove outer leaves, wash and finely chop the cabbage.
Wash, remove ends and either finely chop or shred the yardlong beans using a food processor.
Remove outer leaves, wash and finely chop the cabbage.
Wash, remove ends and either finely chop or shred the yardlong beans using a food processor.
Heat oil in a small pan, add all talimpu ingredients in order.
When urad dal changes color, add green chiles, chopped cabbage, yardlong beans, turmeric powder and salt.
Cook covered on low flame for 5 minutes.
Uncover and stir fry for 3 – 5 minutes or until the cabbage is cooked with still holding a light crunch.
Remove the yardlong beans cabbage curry onto a bowl.
Serve yard long beans with cabbage over plain steamed rice or with roti.
When urad dal changes color, add green chiles, chopped cabbage, yardlong beans, turmeric powder and salt.
Cook covered on low flame for 5 minutes.
Uncover and stir fry for 3 – 5 minutes or until the cabbage is cooked with still holding a light crunch.
Remove the yardlong beans cabbage curry onto a bowl.
Serve yard long beans with cabbage over plain steamed rice or with roti.
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