Goan Yard long Beans Sabzi recipe for the perfect side-dish to a staple Goan lunch of fish curry and rice. This is one of the best ways to enjoy the crunch and freshness of the yard long beans and the sweetness from fresh coconut when cooked simply.
Goan Yardlong Beans Sabzi (Bhaji)
- 4 cups Yardlong beans (chopped small)
- 1.5 teaspoons canola oil
- 1 tsp mustard seeds
- 1 pinch Asafoetida powder (heeng)
- 2 green chillies (sliced)
- 1/2 cup hot water
- 1 tbsp coconut fresh grated
- 1.5 teaspoons jaggery (replace with raw sugar if not available)
- to taste salt
Finely chop the yardlong beans. The smaller they are chopped, the faster they cook.
In a pan heat oil. When hot, add the mustard seeds. When they splutter, add the asafoetida powder and green chillies.
Add the beans and fry for about 30 seconds to a minute.
Pour in the hot water and cover and cook. The beans should still have a bite.
When almost done, add the jaggery and salt to taste.
Switch off the heat and garnish with the fresh grated coconut and mix together. Serve hot.