I am sitting down on my couch, sipping my morning coffee while kids are still sleeping. I feel like I just started my summer vacation. Unfortunately, what I feel isn’t always right. I can’t believe it’s over. It’s very unfair. I still have many places to visit with my family. I still want to go to this nature park I love with hubby for long walks. I guess I have to wait for my next summer vacation.
I am sharing a recipe of long beans today. I have posted a recipe about how to make long beans curry months ago and I was surprised to see I got many viewers for that. I guess many people like to eat long beans, but they don’t know how to cook it. Today’s recipe is spicy. You can always adjust the chilli flakes for your taste, so don’t worry if you are hesitant about spicy dishes. I usually cook one spicy dish for every meal along with less spicy or no spicy curries. In my household, we like to eat little bit of spicy food.
This recipe is very simple. If your long beans are already cut, you can prepare this in about 3 minutes.
- 350g of long beans cut in to small pieces
- 1 medium size onion finely chopped
- 3 cloves of garlic finely chopped
- 1 tbsp of Maldives fish (optional)
- Some curry leaves
- 1 1/3 tsp of red chilli flakes
- Salt to taste
- Lime to taste
- Cooking oil
Add oil in to a pan and stir fry onion, garlic and curry leaves. Once the onions turn in to light golden brown, add Maldives fish. Mix thoroughly. Now, add red chilli flakes with some salt to the onions. Mix well. Once the onion mixture is well mixed, add long beans pieces. Stir well with the onion mixture. Long beans will cook fast, so keep an eye on them. Once they are well cooked, turn off the heat and squeeze some lime juice. Mix well. You can adjust the salt.
*** I took pictures of this dish in three different places, so the lighting is different in each picture. I use sunlight to take my pictures.