Long Beans and vegetable stir-fry is a super easy and delicious recipe. You can have it with chapati (Indian flat bread), dosa, porridge or steamed rice. This is a balancing recipe for all Dosha, hence it is Tridoshic and highly nourishing meal option.
This recipe is packed with loads of nutrients including antioxidants, minerals, and vitamins. So, you can be sure to cover majority of your micro nutrients with this delicious and easy recipe. Have it for breakfast, as a side for lunch, or as a meal for dinner.
It is a mild and sweet flavored preparation with rich and creamy texture. You can use a variety of vegetables with long beans such as carrots, bamboo shoots, egg plant and even pumpkin.
Long Beans Vegetable Stir-fry | Breakfast Recipe
Equipment
- Heavy Bottom Pan
Ingredients
- 300 g Long Beans
- 2 Medium Potato
- 2 cloves Garlic
- 1 inch Fresh ginger root
- 1 Fresh Corn
- 1 Medium Capsicum
- 1½ tsp Mustard Seeds
- 2 tbsp Mustard Oil
- 1½ tsp Rock Salt to taste
- 1½ tsp Turmeric Powder
- 1½ tsp Curry Powder optional
- 1 pinch Asafetida or Hing
Instructions
Preparing the vegetables
- Thoroughly wash the vegetables with water or soak them in vinegar/salt solution for 15 mins.
- Peel and cut long beans, potato and capsicum into half inch cubes. Keep aside.
- Remove corn kernels from the corn cob.
- Pound/chop ginger and garlic together.
Preparing the stir-fry
- Heat oil in a pan. Once the oil is hot, add in asafetida and mustard seeds.
- Let the seeds crackle. Now add ginger and garlic.
- Mix well and let it cook till the mix turns golden brown.
- Now add the veggies and salt. Mix well and cover. Let it cook for 10 mins till the vegetables start to soften up.
- Add turmeric powder, curry powder, and salt. Mix for few seconds.
- Let the mix cook well on low heat till the veggies are cooked.
- Close the heat. Keep covered.
- Serve with Chapati or steamed rice. Enjoy!
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