December 13, 2006
Payar Thoran/ Steamed Yard Long Beans
The yard long beans are the really long thin beans which are available in both dark green and pale green colors. The dark green ones have a thicker skin and take longer to cook than the thin skinned pale green ones. The paler version tastes similar to the ones we get back home so whenever I find it at the Asian stores, I have to get it right away. It has a softer taste and texture, and my son loves it. Back home, this is a farm fresh item on the lunch table and this steamed and partially stir-fried beans recipe has just green chilies, mustard and coconut to bring out its texture. I like to cut it into tiny pieces but you could cut into an inch long piece also.
The photo on the right shows dark green yard long beans that grew in my vegetable patch last year. I had planted the imported seeds of a pale green beans but the beans that grew turned out to be dark green.
You will need:
White Yard Long Beans-1 bunch chopped finely
Mustard Seeds-1 tsp
Green Chilies-2 slit vertically
Curry leaves- 1 sprig
Grated Coconut-1 1/2 tbsp
Oil-1 1/2 tsp
Salt to taste
1. Heat the oil in a small wok/pan and as it heats up, add mustard seeds and cover till it stops spluttering. Reduce the heat and add the curry leaves and chilies and stir once. Add the beans, salt, turmeric and 1 tbsp water. Cover and cook on medium flame for 5-10 mins till all the beans gets cooked. Open, check seasoning and add the grated coconut, mix and keep covered for a minute. Serve with rice.
Beans Sidedish, Yard Long Beans, Food Blog, Indian Recipes, Vegan