Day 177 - Stir fried Yard long Beans
I love working with these beans for one simple reason - ease of prepping.They're available from the Asian or Indian grocery store in bunches, tied up with a rubber band at the top/stalk end. All I need to do is wash them thoroughly lay them out on the cutting board and cut them merrily until I reach the end fastened with the band. I then roll back the band until the very end and simply discard the tops.
1 bunch yard long beans, cut as shown
2 tablespoons oil
1 teaspoon mustard seeds
1 teaspoon dehusked split urad dal
1-2 Red Arbol chiles
1/4 teaspoon turmeric
1 pinch asafetida
1 sprig curry leaves torn
1/4 cup shredded coconut
Salt to taste.
Heat the oil in a wok until it just begins to smoke. Add in the mustard, Urad and the arbol chile. Once the mustard sputters and the chile and dal turn golden brown, stir in the torn curry leaves. Add the cut beans along with the turmeric, salt and asafetida. Stir to combine, sprinkle some water and cover. Allow the beans to soften (~ 10 - 12 minutes) on medium heat. Uncover, taste and adjust for seasoning if the beans are cooked (they should retain a bit of crunch), stir in the shredded coconut. Serve warm.