The long runner beans is also called Chinese long beans or yard long beans. It is commonly found in the Indian sub continent. In Kerala, it is known as Achinga Payar or Valli Payar. Here is a very easy-to-prepare dish called the ‘Payar Mezhukupuratti”. This is a wonderful accompaniment for rice and and curries. The beans are stir fried in a little oil and a splash of water until they turn crisp and tender. In Kerala, most dishes use coconut in some form or other. Mostly in mezhukupurattis, like in this dish, they use thinly sliced coconut pieces. Here in North America, I use frozen coconut. I generally do not use shallots or onions in mezhukypurattis – this is how we make it at home. 🙂
Ingredients
Instructions
-
Wash long beans in cold running water.
-
Cut off the brown ends and cut beans into one inch lengthwise.
- Wash and cut green chillies.
-
Thinly slice coconut into bite size pieces.
- Put beans in a medium pan, along with chillies, coconut pieces, a little salt and turmeric. Sprinkle a little water (about 2 tbsp.) on the beans and par boil about 3 to 4 minutes or until water evaporates completely.
-
Heat oil in a frying pan. Stir fry beans until nice and crispy, about 5 minutes.
Notes
You can omit the par boil step and directly stir fry the beans in a wok or non stick pan. Just use 3 tbsp. oil instead of 2. The cook time will be about 10 minutes. Keep stirring the beans at intervals, until they turn a little brown on the edges.