Yardlong Beans With Cabbage

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Ingredients: Yardlong Beans 10 to 15 app. Cabbage 1/4 Green Chiles 2 to 3 Turmeric Powder a big Pinch Salt to taste. For Seasoning : Urad Dal 1/4 tsp Cumin Seeds 1/4 tsp Mustard Seeds 1/4 tsp Broken Red Chiles 2 Asafoetida a Pinch Curry Leaves 6 Oil 1 tsp.

Method:
Remove stems, wash and chop the green chiles. Remove outer leaves, wash and finely chop the cabbage. Wash, remove ends and either finely chop or shred the yardlong beans using a food processor.
Heat oil in a small pan, add all seasoning ingredients in order. When urad dal changes color, add green chiles, chopped cabbage, yardlong beans, turmeric powder and salt. Cook covered on low flame for 5 minutes. Uncover and stir fry for 3 to 5 minutes or until the cabbage is cooked with still holding a light crunch. Remove the yardlong beans cabbage curry onto a bowl.
Serve yard long beans with cabbage over plain steamed rice or with roti.


Serve : Serves 3.
Ready in 25 minutes.
Note : Make sure to cook the cabbage and beans well.
Suggestions : Sprinkle little water if the contents tend to stick to the bottom of the pan. Do the same and cook covered if cabbage feels raw.
Variations : You can also squeeze half a lemon once the curry is removed from heat for fresh and tangy taste.
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