Yard Long Beans. This is one vegetable I haven't made up my mind about. I eat it every time it appears on the menu. Wait! I even buy the stuff and cook with it. I have to admit that I don't really like it.
We had a garden patch where this vegetable grew. Known as Alsando in Konkani, Alasandamu in Telugu, Karamani in Tamil and Lobia in Hindi, this vegetable is supposed to have been a favourite of my grandmother's. My mother and most of her sisters love this vegetable. In fact, one of my aunts would make this vegetable for lunch each time we landed at her place by the Brindavan Express. Traditionally, this vegetable is made quite in the same manner as this. Maybe it was sheer overdose that has resulted in my not liking this vegetable as much.
I made it slightly differently and we had it with rotis. I enjoyed the dish and I hope you will too.
2 cups Yard Long Beans, strung, cut into 1" pieces and steamed
1 Onion, chopped
1 tsp Chilli Powder
1/2 tsp Turmeric Powder
1/2 tsp Kitchen King Masala
1 tsp Cumin Seeds
1/4 tsp Asafoetida
2 tsp Oil
Salt to taste
Heat the oil in a kadhai. Add the cumin and asafoetida. When the cumin crackles, add the onions and fry for 3-4 minutes. Add the salt, chilli powder, Kitchen King masala and turmeric powder. Mix well and fry for a minute. Add the steamed beans. Cover and cook for 4-5 minutes.
Serve with rotis or as an accompaniment to rice and dal. If you have a favourite way to eat this vegetable, I'd love to hear from you.