Stir-Fried Long Beans, Indian Style

Long beans (Photo by KooshKing/flickr)


1 bunch long beans, cut in bite-sized pieces
2 tablespoons oil
2 teaspoons black mustard seeds
2 teaspoons dried fenugreek leaves
1 teaspoon ground turmeric
1 teaspoon finely chopped garlic
1/2 teaspoon salt or to taste
1/2 cup stock or water


Heat a wok, add oil and stir in the mustard seeds. Cover to prevent seeds jumping out of wok. When seeds start to pop add fenugreek leaves, turmeric, garlic and salt. Add beans and stir-fry for 1 minute on medium-high heat. Add water or stock, cover and simmer for 5 minutes. Uncover and stir-fry until almost all the liquid is evaporated. Serve with rice.

Recipe excerpted from Encyclopedia of Asian Food by Charmaine Solomon (Periplus Editions, 1998)