Friday, April 1, 2011

Long Beans (Kacang Panjang) In Milk And Turmeric Gravy


I'm sure you agree that at least one veggie dish is a must for any rice meal. It can be anything. I mean a stir fry, raw salad or simply put together dish with a few ingredients. But can't possibly be the same type repeated over and over. Pretty sure its boring right??  Still, I only buy reasonably priced local veggies. Then decide what to make (curried tamarind ladies fingers, French beans tempeh, Brinjal Anchovies and French beans tofu). For this dish, its long beans with coconut milk, cumin seeds and turmeric for the creamy taste and vibrant hue.

Ingredients
150g long beans/kacang panjang - cut into 1 inch length.
1 (abt 90g) onion - sliced thinly
1/2 cup coconut milk (can replace with carton milk)
1 1/2 tsp cumin seeds
1 1/2 tsp turmeric/kunyit powder
2 sprigs curry leaves
3 tbsp oil
Salt for taste

Method
When oil is heated, saute onion.
Add cumin seeds and continue to stir for a minute.
Put in the rest of the ingredient and cook to soften beans.
Dish out.
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4 comments:

  1. wow...look at that wonderful color combination! It looks so good! I love long beans in coconut milk. Haven't tried using fresh milk though. It sounds yummy!

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  2. delicious recipe dear...would love to giv it a try sometimes !

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  3. thanks Tina and Sonali. I have done away with coconut milk for the fat contents and I find fresh milk is more creamy.

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