• Prep Time 20 minutes
  • Cook Time 20 minutes
  • Serving For 4 people
  • Difficulty Easy

Recipe Ingredient

  • 300g long beans, cut into 5cm lengths
  • 1 red chilli, chopped finely
  • 1 tsp chopped ginger
  • 1 tsp chopped garlic
  • 2 tbsp oil
  • 1/2 tsp mustard seeds
  • 3 dried chillies, seeds removed, cut into 4cm pieces
  • 1/2 tsp fenugreek seeds
  • 5 curry leaves
  • 1 tbsp chopped coriander leaves
  • 1/2 cup general coconut milk
  • Seasoning:
  • 1/4 tsp salt, or to taste
  • 1/4 tsp sugar
  • 1/8 tsp pepper
  • 1/2 tsp chilli powder
  • 1/4 tsp chicken stock granules


  1. Heat oil in a wok and fry mustard seeds, fenugreek seeds, dried chillies and curry leaves until fragrant for one minute. Add ginger and garlic, fry for one to two minutes.
  2. Add beans and chopped chilli and fry for five minutes. Stir in coconut milk and cook for five to six minutes. Add seasoning and cook until most of the liquid has evaporated. Sprinkle with coriander leaves then dish out and serve immediately.
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