Saturday, 27 August 2016

Chori ~Yardlong bean

 Chori nay papayta ~ Longyard beans and potatoes

Whole fresh Chori~Yardlong bean

Serves  4 to 6 persons

1 tbsp oil
1 1/2 tsp fresh garlic
1 tsp fresh ginger
1 tsp cumin powder
1 tsp chillie powder
1/2 tsp turmeric powder
1 tsp salt
1 pinch sugar
2 whole green chilles, slit
1 cup crushed fresh tomato
1 cup crushed fried onions 
500gm/ 1lb fresh yardlong bean, cut into 1/2 inch pieces
1 potato, peeled and diced into small pieces
Optionally add a handful of fresh, chopped corriander leaves.

In  a pot heat the oil, add to it the garlic, ginger, cumin, chillie, turmeric, salt and sugar. Give it a good stir. Add in the tomato onions and the beans. Give it another stir.  Reduce the heat, cover and cook for 30 minutes. Then add the potatoes, stir and cover again. Cook for another 30 minutes until everything is cooked. Serve with fresh warm rotli.


Add the fresh corriander with the potatoes if you are using it.

A squeeze of lime tastes good with this vegetable.

For more Parsi Food recipes click on
The Art of Parsi Cooking; reviving an ancient cuisine.


Niloufer's Kitchen: Quick and Easy

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