Yardlong Beans with Cabbage

Cabbage Bobbarlu Vepudu.

Yardlong beans also known as snake beans or asparagus beans are used here to make a simple yet tasty stir fry. Yardlong beans are shredded or chopped fine. They are then added to the tempering along with finely chopped cabbage. Once they turn soft but firm, yard long beans and cabbage  is served hot with steamed rice or roti.
Makes: around 3 Servings of Yardlong Beans with Cabbage Curry.

Ingredients:

Yardlong Beans 10 – 15 app.
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

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.

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.
Notes: Make sure to cook the cabbage and beans well.

Suggestions: Sprinkle little water if the contents tend to stick to the bottom of the pan. Do the same and cook covered if cabbage feels raw.
Variations: You can also squeeze half a lemon once the curry is removed from heat for fresh and tangy taste.
Other Names: Yardlong Beans with Cabbage, Cabbage Bobbara Kayala Vepudu, Bobbara Chikkudu Kura.

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Flat Beans Tomato Curry

Chikkudukaya Tomato Kura.

Fresh flat beans are stringed and chopped into small pieces. They are then boiled in water till just cooked. Oil is tempered with couple of dals and cooked beans are added to it along with grated ginger. Finally tomatoes are stirred in along with few ground spices.
Makes: around 4 Servings of Chikkudukaya Tomato Kura.

Ingredients:

Fresh Flat Beans 1 1/2 Cups chopped
Tomato 1 Large
Green Chiles 2
Ginger 1 Inch Piece
Coriander Powder 1 tsp
Cumin Powder 1/2 tsp
Turmeric Powder a pinch
Salt to taste

Talimpu:

Urad Dal 1/4 tsp
Cumin Seeds 1/4 tsp
Mustard Seeds 1/4 tsp
Curry Leaves 10
Broken Red Chiles 3
Oil 2 tsps

Method of preparation:

Wash thoroughly and string fresh beans.
Remove both ends and chop fresh beans into inch long pieces.
Wash and chop the tomato.
Remove stems, wash and finely chop the green chiles.
Peel, wash and grate the ginger.

Heat 3 cups of water in a sauce pot, add flat beans and pinch of salt.
Boil till flat beans are cooked and turn soft but not mushy.
Alternatively, pressure cook with a splash of water for 2 whistles.
Strain the flat beans and keep aside.

Heat oil in a pan, add all talimpu ingredients in order.
When urad dal changes color, add green chiles, ginger and cooked flat beans.
Stir fry for a minute, add coriander powder, cumin powder, turmeric powder and salt.
Mix well, stir in tomatoes and cook till tomatoes are soft.
Serve flat beans tomato curry with plain steamed rice and dollop of ghee.
Notes: Make sure flat beans are soft before proceeding with tempering.

Suggestions: If flat beans are not soft, add few tbsps of water to the curry and cook covered on low flame till done.
Variations: Add half a tsp of red chile powder for extra spice. You can also add few pinches of garam masala for heat.
Other Names: Chikkudukaya Tomato Kura, Flat Beans Tomato Curry.

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