Ara Chintakayala Kura/ Yard Long Bean Curry

Ara Chintakayala Kura

Ingredients:

Ara Chintakayalu/ Yard long beans - 1/4 kg (ends removed and chop into 1 inch pieces)

Potatoes - 3 no. (small, skin removed and chop into bite size pieces)

Ginger and Garlic paste - 1/2 tsp

Onion - 1 no. (small, chopped)

Mustard oil - 3 tbsp

Curry leaves - 1 sprig

Turmeric - 1/2 tsp

Chilli powder - 1 and 1/2 tsp

Home made masala powder - 2 and 1/2 tsp (*please read notes)

Water - until pieces are immersed (I used 3/4 glass)

Salt to taste

Coriander leaves - handful, chopped

Proceed:

1) Heat oil in a small non-stick kadai on medium-low heat, once hot add curry leaves, wait for few secs.

2) Add onion and fry until light golden.

3) Add gg paste and potatoes and fry for 5 mins, keep it covered and stir time to time.

4) Add turmeric, chilli powder, home made masala powder, stir for few secs, then add long beans, mix well and cook for 2 mins.

5) Add water until pieces are just immersed, bring to boil, keep it simmer and cook for 10 mins.

6) Remove the lid and add salt to taste and coriander leaves, mix well and cook away for 5 mins or more, with lid on top.

7) Lastly check whether potatoes are cooked or not and switch off, leave it covered for 5 mins and serve.

Serve with Rice, Mixed Vegetable Pickle and Yoghurt on side.

Translation (Picture, Long Bean):

Ara Chintakayalu (Telugu) = Yard Long Bean

Tip:

I have used chilli powder (AASHIRVAAD, Chilli Powder, Red and Hot) which already got red paprika color and enough hotness for curry.

If your chilli powder doesn't give that nice red color, then by all means use 1 tsp of kashmiri chilli powder + 1/2-3/4 tsp cayenne pepper.

Notes:

Home made masala powder:

3 flat tsp Coriander Seeds, 1 flat tsp White Poppy seeds, 6 Whole Cloves, 5 Cardamom and 1 inch Cinnamon stick - grind all these in coffee grinder.

© 2009 by Rajani Rayudu