LONG BEANS MASALA FRY
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Spice It Right: Tricks for Zesty Long Beans Masala
Master the art of making perfect Long Beans Masala Fry with these smart cooking tips! Begin by slow-sautéing cumin and ginger-garlic for a deep, aromatic base. Chop the long beans evenly to ensure uniform cooking and that satisfying crunch. Keep cooking time short to retain their vibrant colour and nutrients. Mash tomatoes early for a thick, clinging masala. Finish with amchoor and coriander for brightness, and always taste before serving for a perfect flavour balance.
Step-by-Step Recipe : A Silly Walkthrough to Bean Glory
Preparation Time : 10 min Cooking Time : 15 min Total Time : 25 min Servings : 3-4
PERSONAL NOTE
I love how this simple Long Beans Masala Fry turns pantry staples into something bright, comforting and unexpectedly festive. It brings back quick weeknight dinners with family, when fragrant cumin, sizzling ginger-garlic and tangy amchoor filled the kitchen and coaxed everyone to the table. The crunch of beans against the soft masala is so satisfying; I reach for it when I want healthy, no-fuss food that still tastes like home.
INGREDIENTS
- 2 tbsp oil
- ½ tbsp cumin seeds (jeera)
- ½ tsp ginger-garlic paste
- 2 medium-sized onions, finely chopped
- 1 green chilli, made into paste
- ½ tsp red chilli powder
- ½ tsp turmeric powder
- Salt to taste
- 2 medium-sized tomatoes, chopped
- 150 grams long beans, chopped
- ½ tsp amchoor (dry mango) powder
- A handful of chopped coriander leaves
PREPARATION STEPS
- Heat 2 tablespoons of oil in a pan.
- Add ½ tablespoon jeera and ½ teaspoon ginger-garlic paste. Sauté for 2 minutes until aromatic.
- Add finely chopped onions and green chilli paste. Fry for another 2 minutes until the onions turn golden.
- Add red chilli powder, turmeric, and salt. Mix well.
- Add chopped tomatoes and cook until they turn soft and mushy.
- Now add the chopped long beans, mix well, and cover the pan. Cook on medium flame until the beans become tender.
- Once cooked, sprinkle amchoor powder and add chopped coriander leaves.
- Mix everything well and serve hot with roti or rice.
Yes — thaw and pat them dry, then reduce cooking time to avoid sogginess and keep a crisp bite.
Reduce or skip the green chilli paste and cut red chilli powder; a pinch of sugar can also tame heat and round flavours.
Absolutely — carrots, peas or diced potatoes work. Add denser vegetables earlier so everything finishes together.
Cool quickly, transfer to an airtight container and refrigerate up to 2 days. Reheat gently to avoid turning beans mushy.
It adds the tangy note that defines the dish; substitute with a squeeze of lemon juice if you don’t have amchoor.
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