Long Beans Upkari

1. 1

   Prepare the beans

   • a.Wash the long beans well, trim the ends, and chop them into 1-inch pieces. Set aside.
2. 2

   Make the tempering

   • a.Heat coconut oil in a wide pan or kadai over medium heat. Add the mustard seeds and let them splutter completely, which takes about 30 seconds. Add the urad dal and sauté until it turns a light golden brown, about 1 minute. Add the broken dried red chilies, curry leaves, and a pinch of hing. Sauté for another 30 seconds until the curry leaves are crisp and fragrant.
3. 3

   Sauté the beans

   • a.Add the chopped long beans and turmeric powder to the pan. Stir well to ensure the beans are evenly coated with the tempering spices.
4. 4

   Cook the beans until tender

   • a.Add salt and 1/4 cup of water. Cover the pan with a lid and reduce the heat to low. Let the beans cook for 10-12 minutes, or until they are tender but still retain a slight crunch. Stir once or twice in between to prevent sticking.
5. 5

   Finish with coconut

   • a.Once the beans are cooked and all the water has evaporated, add the grated coconut and the optional jaggery. Mix everything well and cook for 2 more minutes, allowing the flavors to meld.
6. 6

   Step 6

   • a.Serve the Long Beans Upkari hot as a side dish with steamed rice and sambar, dal, or rasam.

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