Stir-fried Indian Style Yard Long beans And Chickpeas (GF, V)
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
Ingredients
- 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
Instructions
- 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.
Notes
This stir-fry is going to Susan's MLLA whose 17th edition is being hosted this month by Sra.