This summer is special at the quicknhealthy kitchen because this is the first time we have tried our hand at kitchen gardening, in a small way. Till recently I used to attribute good garden to 'green thumb' and I assumed that I did not have it in me. Well, now I know that green thumb is just another way to describe love, care and patience :-). So we have a small kitchen garden with a couple of tomato plants, okra, red amaranth and a few long beans creepers. Long beans is one of my favorite vegetables and I am so happy and proud to have grown them in my backyard.
Long beans greens are edible too, tender leaves are especially nice. Long beans greens stir fry (payar ila thoran a.k.a chappupperi) is one of the long lost treasures of my native place Wynad, a pristine and beautiful place on the western ghats of Kerala. I am kind of rediscovering that old memory and the taste with this recipe.
- Long bean leaves* - 1 bunch (about a cup when chopped and packed tightly)
- Coconut oil - 1 Tbs
- Mustard seeds - 1 tsp
- Raw rice - 1 tsp
- Turmeric powder - 1/2 tsp
- Garlic - 1-2 cloves (optional)
- Green chilly - 1-2 (optional)
- Sea salt - as per taste
- Shredded coconut - 1/2 cup
- Chop the greens nice and thin.
- Heat coconut oil and add mustard seeds. When they pop, add rice and stir till they turn slightly golden.
- Immediately add the chopped greens stirring well mix everything.
- Add turmeric and cook covered for a few minutes till the greens are cooked and soft.
- Meanwhile coarsely crush the garlic and green chilly with the back of a knife or using a mortar and pestle.
- Add crushed garlic/chilly and shredded coconut and salt and mix well. Switch off.
- Serve warm with rice. Enjoy!
Note: Try to pick as much tender leaves as possible. Tender leaves tastes better, and cooks faster.