Wednesday, March 11, 2009

Long Beans Majjige Huli

1 cup Long beans, cut l inch long
1 green chilly
1/2 cup Buttermilk / yogurt
3/4 cup fresh/frozen Coconut
Salt to taste

1tsp Ghee/Butter
1tsp Mustard seeds
1 Red chilly
4 to 5 Curry leaves

  • Cover long beans in water and cook until tender
  • Grind coconut and chilly to smooth paste with sufficient water {If coconut is frozen; use hot water}
  • Add the salt, paste and buttermilk to cooked beans (if yogurt; then grind it for just 3sec before adding). Keep it in the heat till it starts to boil
  • Heat a pan with ghee/butter; add mustard, red chilly. When mustard starts to splutter; add curry leaves. Add it to majjige huli and cover the lid. Before serving mix all of them together
  • Server it hot with rice
Nutrition Facts of
(for source/detailed information; click on the vegetable name)
Long bean -
  • Good source of protein, vitamin A, thiamin, riboflavin, iron, phosphorus, and potassium
  • Very good source for vitamin C, folate, magnesium, and manganese

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