Long Beans Vegetable Stir-fry | Breakfast Recipe
Long Beans vegetable stir-fry is a easy and super delicious recipe that can be made in a jiffy. This recipe is recommended for kids, adults, new mothers, and for diabetics.
Servings: 4 people
Cost: $5
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!
