Long beans sabzi recipe – dry vegetable dish that goes perfect with roti or phulka. It is healthy and easy to make.
Long beans are also known as chawli or lobia ki phali or yardlong beans. This chawli ki sabzi recipe is very simple and requires very minimal ingredients. The spices used in this recipe are very basic and found in every Indian household pantry.
The addition of ajwain or carom seeds give different taste to the sabzi. We are not adding much spices here, so the taste of long beans are at max. This long beans sabzi is not like other sabzi recipes which is flavored with garam masala.
Check out other sabzi recipes
Kaddu ki sabzi // Parwal ki sabzi // Gawar sabzi // Aloo beans
How to make Long beans sabzi recipe :
1) Wash or rinse the long beans well.
2) Remove the head and tail part and discard them. Chop them into small pieces (about ¼ inch long). Work with 4-5 beans at a time. It will save your time.
3) Heat the oil in a pan on medium heat. Once hot add mustard seeds. Let them pop.
4) Then add cumin seeds and ajwain. Let them sizzle a bit.
5) Then add turmeric powder and hing.
6) Immediately add chopped long beans.
7) Mix well.
8) Then add salt, red chili powder and coriander powder.
9) Mix well. So all the masala and oil is coated to the beans.
10) Cover the pan with lid. Use the lid which has rim around the edges. Pour half glass of water on the lid. This water will generated the steam and vegetables will get cooked.
11) Cook till beans are cooked and tender. Do stir once or twice in between to make sure that it is not sticking to the pan. During the cooking process, if water on the lid dries out. Then add splash or more water and continue cooking.
12) Lastly squeeze fresh lemon juice. Stir well and turn off the stove.
Long beans sabzi is ready to serve. If not serving right away then keep it covered. So sabzi stays warm till the time of serving.
Serving suggestion: chawli ki sabzi is best served with phulka or roti. It can be served as a side dish with your dal-rice.
Long beans sabzi recipe
Ingredients
- 2 tablespoons Oil
- ¼ teaspoon Mustard seeds
- ½ teaspoon Cumin seeds
- ¼ teaspoon Ajwain (Carom seeds)
- ¼ teaspoon Turmeric powder
- a pinch Hing (Asafoetida)
- 2 ½ cups Long beans (Chawli or lobia ki phalli) chopped
- 1 ½ teaspoon Red chili powder
- 1 teaspoon Coriander powder
- Salt to taste
- 1 teaspoon Lemon juice
Instructions
Preparation:
- Wash or rinse the long beans well.
- Remove the head and tail part and discard them.
- Chop them into small pieces (about ¼ inch long). Work with 4-5 beans at a time. It will save your time.
Making long beans sabzi recipe:
- Heat the oil in a pan on medium heat.
- Once hot add mustard seeds. Let them pop.
- Then add cumin seeds and ajwain. Let them sizzle a bit.
- Then add turmeric powder and hing.
- Immediately add chopped long beans. Mix well.
- Then add salt, red chili powder and coriander powder. Mix well. So all the masala and oil is coated to the beans.
- Cover the pan with lid. Use the lid which has rim around the edges. Pour half glass of water on the lid.
- Cook till beans are cooked and tender. Do stir once or twice in between. During the cooking process, if water on the lid dries out. Then add splash or more water and continue cooking.
- Lastly squeeze fresh lemon juice.
- Stir well and turn off the stove.
Manu
Chawli takes long time to cook in pan.. Pls suggest cooker method
Kanan
in traditional pressure cooker (stove-top), it takes 2 whistles on medium heat.
in instant pot, cook on manual (high pressure) 4 minutes