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200 gms Achinga (long beans )
5 Small onion/shallots
1/2 – 1 tsp Chopped garlic
a squeeze Mustard seeds
1 tsp Chili powder
1/4 – 1/3 cup Coconut bits (thengakothu)
1/4 cup Water –
2 tsp Coconut oil
Trim the long beans into 1 inch long pieces. Mix with chopped onion and garlic.
Warmth oil in a pan and splutter the mustard seeds and add curry leaves. Put mashed shallots and garlic. Fry it for 2-3 mins, till the raw smell goes and onion begins softly. Add turmeric powder and salt.
Fry for a min or something like that. Add coconut bits and blend well. Put aching and mix well. Sprinkle water and spread and cook for 5-7 mins, till it turns out to be delicate.
In spite of the fact that I’ve referenced 1/4 cup water, you can begin with 1-2 tbsp water and if you feel insufficient you can add water as needed
The cooking time can fluctuate from 5-10 mins. Observe after 5 mins of cooking…
Additionally, I’ve referenced coconut bits is optional, if you like thengakothu, (coconut bits) you can go for it.