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.
Us Goans always treat vegetables more like a side-kick to a largely seafood-heavy diet. But in spite of that, there’s always room for a bhaji (local konkani word for a fairly dry vegetable dish usually steamed or stir fried). Be sure that the yardlong beans are beautifully tender and fresh (in their prime) as that makes a huge difference to how the final dish tastes. You can easily replace the yardlong beans (if unavailable where you are) with french beans.
This method of preparation retains all the natural colours, flavour and texture of the long beans. And the sprinkle of fresh grated coconut compliments it nicely. It usually forms part of any Goan meal – whether vegetarian (when there’s Dal-rice-pickle) or non-vegetarian (when there’s fish curry-rice-fried fish). Go ahead and give it a try!
- 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.