Yard Long Beans Thel dala, Long Beans Stir-Fry

Recipe for simple yard long beans stir fry – Mekaral Thel dala. Recipe with step by step pictures and video.

Yard long beans is called as karamani in Tamil. This is a simple Sri Lankan style Long beans stir fry tempered with spices in oil. The slow cooking of the long beans makes it very flavourful along with the spice powders. If you are watching out your oil intake, you can always use less oil.

Here is the video of Long Beans Thel Dala

Here is how to do Long Beans Thel dala

Heat oil in a heavy pan and add in the cumin seeds, mustard seeds and the fenugreek seeds. Let the mustard seeds crackle. Add in the sliced garlic, chopped curry leaves and sliced onions. Add in a chopped tomato. Saute for a minute.

Wash and clean the yard long beans. Snip of the ends, cut into 1/2 inch pieces. Add in the chopped long beans.

Add in the turmeric powder, black pepper powder, red chilli powder and curry powder. Add in the salt. Toss well to combine.

Reduce the flame to low and cover the pan with a lid. We have not added any water. The moisture from the veggies will be enough. If you feel that the veggies are scorching at the bottom, then add in few tablespoons of water. Do not add more. Add in half a teaspoon of red chilli flakes half way through. Adjust the chilli flakes according to your spice levels. Let the veggies cook in the pan covered for 10 minutes on a low flame. Toss the ingredients once in five minutes to avoid the veggies from burning at the bottom.

After ten minutes, scrape of the masalas sticking at the bottom with a spatula. Cook again with a covered lid for 3-4 minutes. If the mixture is very dry, sprinkle a little water.

Tasty long beans stir fry is ready. This is usually served as a side dish with rice and curry.

Yard Long Beans Thel dala

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Recipe for simple yard long beans stir fry – Mekaral Thel dala. Recipe with step by step pictures and video.

• Total Time: 30 mins
• Yield: 3-4 servings 1x

Ingredients

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• 1/2 tablespoon peanut oil
• 1/4 teaspoon cumin seeds
• 1/4 teaspoon mustard seeds
• 3–4 fenugreek seeds
• 3 cloves garlic, sliced
• 1 sprig curry leaves, chopped
• 1/2 cup onions, sliced
• 1 tomato, chopped
• 1/4 teaspoon turmeric powder
• 1/4 teaspoon black pepper powder
• 1/2 teaspoon curry powder (any store bought variety is fine)
• 1/4 teaspoon red chilli powder
• 1/2 teaspoon red chilli flakes
• 1/2 teaspoon salt
• 250 grams yard long beans (about 2 cups chopped beans)

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Instructions

Heat oil in a heavy pan and add in the cumin seeds, mustard seeds and the fenugreek seeds. Let the mustard seeds crackle. Add in the sliced garlic, chopped curry leaves and sliced onions. Add in a chopped tomato. Saute for a minute.

Wash and clean the yard long beans. Snip of the ends, cut into 1/2 inch pieces. Add in the chopped long beans.

Add in the turmeric powder, black pepper powder, red chilli powder and curry powder. Add in the salt. Toss well to combine.

Reduce the flame to low and cover the pan with a lid. We have not added any water. The moisture from the veggies will be enough. If you feel that the veggies are scorching at the bottom, then add in few tablespoons of water. Do not add more. Add in half a teaspoon of red chilli flakes half way through. Adjust the chilli flakes according to your spice levels. Let the veggies cook in the pan covered for 10 minutes on a low flame. Toss the ingredients once in five minutes to avoid the veggies from burning at the bottom.

After ten minutes, scrape of the masalas sticking at the bottom with a spatula. Cook again with a covered lid for 3-4 minutes. If the mixture is very dry, sprinkle a little water.

Tasty long beans stir fry is ready. This is usually served as a side dish with rice and curry.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 10 mins
• Cook Time: 20 mins
• Category: Side Dish
• Cuisine: Sri Lanka