They are also known as Asparagus beans or Chinese long beans. The seeds from this bean mature into black eye peas.
I was very happy to find these at the local Chinese grocery store the other day. My mother makes this vegetable very often. I had asked her for the recipe and decided to share this on my blog today. It is really easy to make.
First of all, wash and dry the beans. Then break them into 2 inch pieces with your hand taking care to remove the thready lining, if any, along the sides. Microwave them for 5 mins.Take care not to make them too mushy, adjust microwave time accordingly.
After that, take about 3-4 tsp oil in a pan. When it is hot, add mustard seeds. When they crackle, add 1/2 tsp of asofoetida, 1 tsp cumin seeds, 6-7 curry leaves, 1 tsp turmeric powder, 1 tsp red chilli powder. Add the chavli bean pieces. Saute for 3-4 mins. Add 2 tsp goda masala/garam masala and abt 1 tbsp jaggery (optional) and salt to taste. Lastly add freshly grated coconut about 1/2 cup. Mix everything thoroughly and cover and cook for 4-5 mins on low medium heat.
Garnish with cilantro ans serve with hot poli/roti.
This entry is going to Learning to Cook's: Dish Starts with C Event.