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    Recipe Index » Sabzis

    Long beans sabzi recipe

    Published: Jun 22, 2015 · Last Modified: Apr 28, 2020 by Kanan Patel / 14 Comments

    Jump to Recipe Pin Recipe

    Long beans sabzi recipe - dry vegetable dish that goes perfect with roti or phulka. It is healthy and easy to make.

    Long beans sabzi recipe | How to make long beans sabzi

    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 // Karela sabji


    How to make Long beans sabzi recipe :


    or Jump to 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.
    Long beans sabzi recipe | How to make long beans sabzi

    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.
    Long beans sabzi recipe | How to make long beans sabzi

    5) Then add turmeric powder and hing.

    6) Immediately add chopped long beans.
    Long beans sabzi recipe | How to make long beans sabzi

    7) Mix well.

    8) Then add salt, red chili powder and coriander powder.
    Long beans sabzi recipe | How to make long beans sabzi

    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.
    Long beans sabzi recipe | How to make long beans sabzi

    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 recipe | How to make long beans sabzi

    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 | How to make long beans sabzi

    Step by Step Photos AboveWant to make it perfect first time? Don't forget to check out Step-by-Step photo instructions and helpful Tips & Tricks !!
    Long beans sabzi recipe | How to make long beans sabzi
    Print Pin

    Long beans sabzi recipe

    5 from 4 votes
    Tried this recipe? Leave a comment and/or give ★ ratings
    US measuring cups are used (1 cup = 240 ml)
    Author: Kanan
    Course: Main Course
    Cuisine: Indian
    Calories: 188kcal
    Servings 2 servings
    Prep Time 15 minutes
    Cook Time 20 minutes
    Total Time 35 minutes
    US measuring cups are used (1 cup = 240 ml) See details

    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.

    Nutrition

    Calories: 188kcal | Carbohydrates: 11.7g | Protein: 4.2g | Fat: 14.2g | Saturated Fat: 1.9g | Cholesterol: 0mg | Sodium: 603mg | Potassium: 61mg | Fiber: 0.9g | Sugar: 0.2g
    *Nutrition information is a rough estimate for 1 serving
    Did you make this recipe?Snap a pic, mention @spice.up.the.curry or tag #spiceupthecurry. I would love to see.
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    Comments

    1. anjali

      August 18, 2020 at 9:21 pm

      My family loved this, and so did I. Another winner, Kanan!!

      Reply
      • Kanan Patel

        August 19, 2020 at 9:31 am

        Thank you Anjali.
        Very glad to know that.

        Reply
    2. Manu

      October 05, 2019 at 1:16 am

      Chawli takes long time to cook in pan.. Pls suggest cooker method

      Reply
      • Kanan

        October 07, 2019 at 11:28 am

        in traditional pressure cooker (stove-top), it takes 2 whistles on medium heat.
        in instant pot, cook on manual (high pressure) 4 minutes

        Reply
    « Older Comments
    Kanan

    Hi, I'm Kanan Patel. I share easy, delicious vegetarian recipes (mostly Indian) and Eggless baking recipes that you can sure count on!

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