Long Beans Fry

       
         Long Beans stir fry in a simple homemade style dish cooked with a tempering of cumin seeds and asafoetida. I cooked it dry along with some potatoes and some dry spices. There are many versions to this vitamin rich vegetable. They can be garnished with crushed peanuts or fresh grated coconut too. It is best had as a side dish with any Indian bread.

• 300 gms. long beans, chopped 
• 1 potato, cut into small cubes
• 1 onion, chopped
• 1" ginger, chopped
• 3-4 garlic cloves, chopped
• 2 green chilies. chopped
• 2 tbsp. oil
• 1 tsp. cumin seeds
• 1/4 tsp. asafoetida (hing)
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tsp. red chili powder or to taste
• 1 tbsp. coriander-cumin powder
• 1 tsp. garam masala powder
• 1 tbsp. coriander leaves

          Heat 1 tbsp. oil in a pan and sauté the potatoes till light brown. Keep aside. Heat the remaining oil and temper with cumin seeds. 

          Sauté for a few seconds and then add asafoetida, followed by the onion, ginger, garlic and green chilies.

          Fry till light brown in colour. Then add the chopped beans, fried potatoes and all the powdered spices and continue to fry, covered on low flame.

          Sprinkle water and stir at intervals. When they are cooked, serve, garnished with coriander leaves.