SPICY LONG BEANS

SPICY LONG BEANS AND POTATO STIR-FRY

by HARI NAYAK

Long beans are not readily available in American groceries but mostly available in Chinese or oriental markets. Use regular French beans as well. I love the combination of mustard seeds, shredded coconut and vegetables in this dish. Poriyals are a type of lightly seasoned sautéed, or “dry,” vegetable dishes from south India. They emphasize the flavor of fresh vegetables cooked in their own juices and moisture. Serve this dish alongside rotior rice for a simple weekday meal.

INGREDIENTS

4 tbsp oil / 3 tsp black mustard seeds / 2.5cm piece fresh ginger, peeled and chopped / 1 tbsp minced garlic / 2 tsp cumin seeds / 4 dried red chili peppers 10 fresh curry leaves / 500g Chinese long beans, trimmed and cut into 2 inch lengths / 1 large potato, peeled and cut into 2 inch lengths / 1 tsp ground coriander / ¼ tsp ground turmeric / 100g shredded, unsweetened coconut either frozen, reconstituted dried, or freshly grated / 1¼ tsp salt / 200ml water / ½ lemon, juice

Method

Heat the oil in a wide, heavy pot over medium heat. When hot, add the mustard seeds and cook, stirring constantly, until they sputter and pop, about 30 seconds. Immediately add the ginger, garlic, cumin seeds, red chili peppers and curry leaves and cook, stirring constantly, for about 1 minute. Add the beans, potatoes, coriander, turmeric, salt and coconut and cook, stirring frequently, for 3 to 4 minutes, until fragrant. Add the water and bring to a simmer. Cover and cook until the beans are tender, about 7 to 10 minutes. Remove the cover; add the lemon juice and cook, stirring often, until all of the water is evaporated. Taste for seasoning and add more salt if necessary. Serve hot.