So, where shall I begin today? I don't know, I really don't know where to start. Obviously, its a side dish today, a vegetarian version as well. Shall I just link some of the previous side dishes and then move on to the recipe (Stir Fried Carrot, Curried Tamarind Okra/Bendi & Plaintain/Valakkai Crumble)? I think I've said enough because honestly, I've run out of ideas on a long intro today. Here's to the recipe followers of "cook with nava-k"". I'll see you again yea. Thank you.
120g (a handful) long beans/kacang panjang - cut into 1 inch length
1 can (about 300g) chickpeas -drain out the water.
1/2 inch ginger - chopped
3 garlic - chopped
3 shallots - sliced thinly
1 red chilli - sliced thinly
1 tsp cumin seeds
1 tsp mustard seeds
1/4 tsp garam masala (optional or add all spice powder)
1 tsp coriander powder
1 tsp turmeric/kunyit powder
1/2 tbsp lemon juice
2 tbsp oil
Salt for taste
When oil is heated, sauté shallots, ginger, garlic and red chilli.
Add mustard seeds, cumin seeds, garam masala, coriander and turmeric powder.
Stir and add in long beans.
Sitr again and pour about 3-4 tbsp water.
Cover and cook to soften beans.
Remove cover, add chickpeas, lemon juice and salt to taste.
Stir again and dish out.
Don't forget to trend alongside "cook with nava-k"on every other social media please!!