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    Home » Sabzis

    Long Beans Sabzi

    Published: Jun 22, 2015 · Last Modified: Aug 24, 2022 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 in a bowl with napkin under it.

    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
    Parwal ki sabzi  //  Gawar sabzi  // Aloo beans // Karela sabji

    Step By Step Photo Instructions:

    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.

    Collage of 2 images showing a bunch of long beans and chopped in a plate.

    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.

    Collage of 2 images showing tempering of mustard and cumin seeds.

    5) Then add turmeric powder and hing.

    6) Immediately add chopped long beans.

    Collage of 2 images showing adding turmeric and hing and adding chopped long beans.

    7) Mix well.

    8) Then add salt, red chili powder and coriander powder.

    Collage of 2 images showing mixing beans and adding spices.

    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.

    Collage of 2 images showing mixing the spices and cooking covered.

    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.

    Collage of 2 images showing cooked sabzi and squeezing fresh lemon juice.

    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 in a white bowl.

    Did you try this long beans sabzi recipe? I’d love to hear about it! Leave a review in the comment section below.

    📋 Recipe Card

    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
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    Long Beans Sabzi

    5 from 4 votes
    Tried this recipe? Leave a comment and/or give ★ ratings
    Long beans sabzi recipe - dry vegetable dish that goes perfect with roti or phulka. It is healthy and easy to make.
    Author: Kanan
    Course: Main Course
    Cuisine: Indian
    Calories: 188kcal
    Servings 2
    Prep Time 15 minutes minutes
    Cook Time 20 minutes minutes
    Total Time 35 minutes 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
    Prevent your screen from going dark

    Instructions 

    • 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.
    • 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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    1. Rekha

      March 01, 2016 at 4:46 am

      Very delicious and easy to make. It was liked by everybody at my home. Thank you for sharing your recipe.

      Reply
      • Kanan

        March 01, 2016 at 12:21 pm

        Good to hear that everyone enjoyed. Thank you Rekha for positive feedback

        Reply
    2. Anjana

      June 22, 2015 at 5:18 pm

      Thanks for this Kanan. This type of sabzi is very Good on busy weekday evenings. And with phulka and salad this is great for lunchbox. In fact if you have any lunchbox recipes, pl share those. It would be good to have some healthy lunchbox options

      Reply
      • Kanan

        June 26, 2015 at 4:52 pm

        True Anjana, it is perfect for lunch box.
        Hubby takes lunch box to office only 4 days. So I usually pack him, roti-sabzi-kachumber and pulao/rice with raita or plain yogurt alternately. I pack one dabba with fruit, so he can have snack around 4 or 5.
        I know it is repetitive, but it works for him. Monday - roti, dry sabzi, kachumber. Tuesday - vagharelo bhaat and plain yogurt. Wednesday same as Monday. Thursday - pulao or capsicum rice with onion-tomato raita.
        Other option is stuffed paratha and raita. But for me its little time consuming. As having full time job, I don't get that much time in the morning.

        Reply
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    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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