“Alsande (Yard Long Beans/ Chawli Bhaji) Sukka Masala Curry” … sharing a simple- healthy alsande/ chawli sukka masala bhaji that tastes awesome served during meals either with roti/ chapathi or as a side dish in thali along with other items … do try it, tastes awesome ... Yummilicious …
** We all know the importance of serving at least one serving of veggie dish during meals and I am always on the look out for more options. Tried this simple bhaji using fresh alsando/ chawli bhaji/ yard long beans with coarsely ground masala. I served it with roti during meals and also with thali the next day and both ways it tasted awesome. Do try it out this simple yet tasty dish and enjoy with your friends and family.
** Here is my simple recipe for “Alsande (Yard Long Beans/ Chawli Bhaji) Sukka Masala Curry” … my style …
** Cut off both edge portion of Alsando/ Chawli/ Yard Long beans and cut them into 1 to 1.5 inch sized pieces. Put it in an colander and rinse under running water, keep it aside to let drain off the excess water completely. I have used about 5 cups of cut pieces, which serves about 4 persons, you may prepare according to your requirement.
** Heat 1 tsp of oil (tel/ tela) in pan, add ¼ mustard seeds (rai/ sasam), ½ tsp cumin seeds (jeera), 2-3 tsp of putani (roasted bengal gram), 4-5 green chillies (hari mirchi/ tarni mirsanga) cut to pieces, ¼ tsp hing (asafoetida) powder, ¼ tsp haldi (turmeric) powder, few curry leaves (kadipatta/ karbevu) and fry for 2-3 minutes on medium heat, do not raise the heat and avoid the ingredients being burnt.
** Remove, cool a bit then add it into a mixer grinder along with ½ cup of freshly grated coconut (soyi/ nariyal), a small marble sized ball of tamarind (chinchama/ imly) and grind to semi coarse paste WITHOUT adding water. Take care to see that all the ingredients are evenly ground by mixing them in between while grinding. It is best ground without water however if absolutely necessary then just sprinkle some.
** Heat 1-2 tblsp oil (tel/ tela) in a thick bottomed kadai, when hot add ¼ mustard seeds (rai/ sasam), when it splutters, lower the heat and add ¼ tsp each of hing (asafoetida) and haldi (turmeric) powder, few curry leaves (kadipatta/ karbevu) and fry for a minute, add in drained and kept alsando/ chawli pieces, mix well and fry on medium heat for 2-3 minutes taking care to see that you do not burn it.
** Add salt (namak/ meeta) to taste, sprinkle just 1 tsp water, mix well, cover and cook on medium to low heat stirring in a few times until 90% done. Add the ground masala, mix well for about 2 minutes only on low heat,immediately REMOVE FROM HEAT and keep it aside covered for flavors to be well infused into the curry.
** Note : Do not cook more than 2 minutes once the masala has been added to the cooked alsando, as we have added mustard to the masala which will turn the dish bitter. Also take care to see that the flame is low when doing so.
** “Alsande (Yard Long Beans/ Chawli Bhaji) Sukka Masala Curry” is done and ready to be served. Tastes best served with roti/ chapati/ parathas though you can serve it as a side dish during meals along with other dishes. I served it with chapathi for lunch and kept aside a little bit to be served the next day in thali along with other dishes and both ways it tasted wonderful, though personal I would vote for roti.
** Sharing a common link to all “Roti/ Chapati/ Parathas” shared in the Blog below, you may browse through and try out any to serve with this bhaji, they all will taste wonderful and sure to be loved by all in your home …
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