LONG BEANS PORIYAL | TUMIS KACANG PANJANG ALA INDIA – CHEF DAVE
Preparation time: 15 Minutes
Cooking time: 20 Minutes
Serving: 2 – 3 Servings
Ingredients:
- 2 cups long beans (cut into small pieces)
- A few carrots (cut into small pieces)
- 3 tbsp coconut oil (Yashkri)
- ¼ tsp cumin
- ¼ tsp mustard seeds
- 1 inch ginger (finely chopped)
- ½ tsp asafoetida powder
- 1 stalk curry leaves
- 14 tsp turmeric powder
- 1 tbsp chili powder
- ¾ tbsp coriander powder
- Salt as needed
- A little grated coconut
Cooking method:
- Prepare a pan, add coconut oil. Sauté cumin, mustard seeds, curry leaves, asafoetida powder and ginger. Stir-fry until fragrant.
- Add long beans and carrots. Stir well.
- Add turmeric powder, coriander powder, chili powder and salt as needed. Stir well.
- Put a little water and stir well. Add grated coconut and stir until dry.
- Adjust taste and ready to serve.
Masa penyediaan: 15 Minit
Masa memasak: 20 Minit
Hidangan: 2 – 3 Orang
Bahan – bahan:
- 2 cawan kacang panjang (potong kecil)
- Sedikit lobak merah (potong kecil)
- 3 sudu besar minyak kelapa (Yashkri)
- ¼ sudu kecil jintan manis
- ¼ sudu kecil biji sawi
- 1 inci halia (cincang halus)
- ½ sudu kecil serbuk inggu
- 1 tangkai daun kari
- 14 sudu kecil serbuk kunyit
- 1 sudu besar serbuk cili
- ¾ sudu besar serbuk biji ketumbar
- Garam secukupnya
- Sedikit kelapa parut
Cara memasak:
- Sediakan kuali, masukkan minyak kelapa. Tumis jintan manis, biji sawi, daun kari, serbuk inggu dan halia.Tumis sehingga naik bau.
- Masukkan kacang Panjang dan lobak merah. Kacau sebati.
- Masukkan serbuk kunyit, serbuk biji ketumbar, serbuk cili dan garam secukupnya. Kacau sebati.
- Letakkan sedikit sahaja air dan kacau sebati. Masukkan kelapa parut dan kacau sebati sehingga kering.
- Adjust rasa dan sedia untuk dihidang.
