This stir-fry is one of my “original” recipes. Actually, it’s less of a recipe and more of a “develop as you go along” set of directions! What I mean is that this is one of this dishes where you add what you think would go well with yard long beans and chickpeas to make it into a dish you would like to eat.
I haven’t been keeping very well this past week or so thanks to a very persistent bout of flu, and frankly speaking, food and cooking were the last two things on my mind. However, if one has a stomach, it will grumble at periodic intervals and the grumbles have to be appeased.
One particular morning, having cooked the rice and some lentils in a gravy, I needed to make a dry side dish too to complete lunch. The only things in the vegetable bin in my fridge were some yard long beans (which we call “payar” or “achingya” in Kerala) and a couple of bunches of rather sad looking spring onions.
The only place for those spring onions was the bin and the beans weren’t enough to cook as one dish. They needed to be supplemented with something else. Further investigation in the fridge revealed some chickpeas I had cooked and frozen a couple of days earlier.
So I put the two together, added a little of this and that and cooked up a stir-fried something which took me about 15 minutes in all to cook! I used coconut oil which lends to the taste of this preparation. If you do not like the taste of coconut oil, or cannot find it, please use whatever you have on hand.
I just thought that I would mention that we get a couple of varieties of yard long beans here. Right now it is the season for these beans. One variety is shorter (much longer than French beans), dark green in colour and on the thinner side. This is what I used in this dish.
The other variety is a little thicker, varies from pale to dark green in colour and seems to go on forever (I exaggerate but they are quite long) in length!
Stir-fried Indian Style Yard Long beans And Chickpeas (GF, V)
- 1 " 1 1/2 cups beans yard long , cut into long pieces
- 1 1/2 cups chickpeas boiled and drained
- 1 1/2 tsps coconut oil (or oil of choice)
- 1/4 tsp turmeric powder
- 1/2 tsp chilli powder
- pinch asafetida powder
- (optional) 1 sprig curry leaves
- to taste salt
- Heat the oil in a pan. Add the asafetida powder and the yard long beans and stir fry, over medium to high heat, till the beans are almost done. This should take about 5 to 10 minutes.
- Now add the chickpeas, curry leaves, turmeric and chilli powders and the salt. Stir well, turn the heat down to medium, add a splash of water and allow to cook for another 3 to 5 minutes till no water remains.
- Take the pan off the heat, and remove the stir-fried vegetable-chickpes to a serving bowl. Serve warm as a side alongside rice.