Skip to main content

ASPARAGUS BEANS/BARBATTI SABZI

ASPARAGUS BEANS/BARBATTI SABZI /PORIYAL


Preparation Time-10 min
Cooking Time -10 -15 min

Ingredients









Long beans/Asparagus beans/ Barbatti-250 g
Dry red chillies-2
Mustard seeds-1 tsp
White urad dal-1 tsp
Turmeric-a pinch
Hing-a pinch
Salt-to taste
Water-4 tbs
Oil-2 tps
Coconut-to garnish

Process

1) Firstly wash and then finely chop the beans.





2) Heat oil in kadai .After it heats add mustard seeds ,urad dal,red chillies,hing.Saute for half a minute.





3) Add chopped  asparagus beans ,little water and mix well.




4) Add  salt to taste and cover it to cook in steam.



5) Cover the kadai to let the sabzi cook in steam.



6) Keep checking inbetween  to see that the veggies are soft and cooked .


7) Cook for few minutes till the water is soaked .Keep stirring in between.



8) Our sabzi is ready .We can garnish with coconut .




9) Asparagus beans /Barbatti is ready to be eaten with rice,sambar or with dal and roti.


Thanks for reading.


Labels:

Comments

Post a Comment

Popular posts from this blog

Amla Achaar/Gooseberry Pickle

 Instant Amla ka Achar/ Instant Gooseberry Pickle Today sharing an instant gooseberry pickle also called Amla ka achar. This is an easy recipe.I have learnt this recipe from my mother in law. She uses oil to cook the gooseberries and also soak spices and salt in the same oil.This gives longevity and enhances the taste of the pickle. INGREDIENTS: Amla/Gooseberry-250 g Red chillies - 12 - 13 ( as per your taste) Methi dhana / Fenugreek seeds - 1 tsp Hing  / Asafoetida  - 1 tsp Turmeric - 1 tsp Oil - 6 -7 tbsp refined oil  Salt - to taste Step by step recipe  Grind red chillies and Fenugreek  seeds to coarse powder.    Dry roast red chillies  and fenugreek seeds  in a wok / Kadai. Cook the gooseberries till they are 90 percent cooked and are soft to touch. One can use a fork to check whether it's cooked or not. Wash and clean 200- 250 g gooseberries/ amlas and dry it with clean cloth.There must not be any moisture. Heat 6 - 7 tbsp oil in Ka...
Post a Comment
Read more

CHANA DAL

CHANA DAL/CHOLAR DAL (Bengali Style) Hi friends, I have tried making Chana dal in Bengali style.It did come very good with good taste and flavour.Hope you like it.In traditional Bengali cooking sugar is also added but I have avoided it according to my family taste .Instead I have added garlic to give more flavour to my dal. Ingredients Chana dal-2 cups (Perfectly boiled although retaining its shape) Turmeric-1tsp Whole red chilli-2 Green chillies -2 (slit) Cumin/Jeera-1/2 tsp Coconut pieces-a little Water-as needed Ginger-1/2 inch grated Garlic-3-4 grated Tomato-1 small Ghee-1/2 tsp for taste Oil-1 tbsp Garam masala-1 tsp Salt as per taste Heat oil and add jeera,whole red chillies,green chillies and coconut pieces and fry them. Add tomatoes and saute till they are soft. Add boiled dal and mix well. Add water if the consistency is too thick. Add salt according to tast...
2 comments
Read more

MULLU MURUKKU /MUTHUSARAM/MURUKKU

MULLU MURUKKU / MUTHUSARAM Though instant food like biscuits,cookies,cakes have taken over our tastebuds one cannot deny that our traditional murukku,chakli ,gathiya have their own importance.If served alongwith a plate of biscuits and cookies our traditional fare will win hands down.The only thing that does not allow us to try these traditional stuffs is hardwork,time and yes oil.But then cookies and bicuits too have their share of butter and flour.Today I am sharing a no fail recipe of ''Mullu Murukku'' also known by other names like ''murukku'',''muthusaram'' etc.Ofcouse this is a traditional South Indian recipe made in everyhousehold as evening snacks .Its also specially made during festivals like marriages,Janmashtami,Diwali etc.As Janmastami is nearing I decided to share it with all of you. My mother-in -law is a good cook.She is particularly very good in making these bakshanams,palaharams,traditional savouries.So I...
2 comments
Read more