Achinga Payar Mezhukkupuratti / Long Beans Stir Fry
This dish is a staple side for a traditional Kerala-style meal or "oonnu." Honestly, I haven't been a fan of this specific vegetable. When someone asks me about my preferred vegetable for lunch, my usual response is, "Anything is fine, except achinga." The reason being, whenever I tried it in the past, I experienced a prickly sensation in my mouth, likely due to undercooking. However, lately, I've noticed a shift in my taste preferences, becoming more open and accommodating.
Ingredients
- 200 gms Achinga (long beans)
- 5 Small onion / shallots
- 1/2 - 1 tsp Chopped Garlic
- a pinch Mustard Seeds
- 1 tsp Chilli powder
- 1/4 - 1/3 cup Coconut bits (thengakothu) (optional)
- 1/4 cup Water - (refer notes)
- Salt
- Coconut oil
- Curry leaves
Instructions
- Crush together small onion and garlic. Clean and trim the ends of achinga and cut into 1-inch-long pieces.
- Heat oil in a pan and crackle the mustard seeds and add curry leaves. Add crushed small onion and garlic. Fry it for 2-3 mins, till the raw smell goes and onion starts browning. Add chilli powder and salt. Fry for a min or so. Add coconut bits (if using) and mix well. Add achinga and mix well. Sprinkle water and cover and cook for 5-7 mins, till it becomes soft.
Notes
- Though I've mentioned 1/4 cup water, you can start with 1-2 tbsp water and see. If it's not enough add more water later on.
- The cooking time can vary from 5-10 mins. Closely watch it after 5 mins of cooking.
- Also, I've mentioned coconut bits is optional, but if you like thengakothu, I strongly recommend it.
Nutrition
Calories: 200kcalCarbohydrates: 21gProtein: 4gFat: 13gSaturated Fat: 2gSodium: 168mgFiber: 4gSugar: 9g
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