Ingredients:
Long Beans – 1 bunch
Oil – 1 teaspoon
Mustard Seeds
Urud Dal
Turmeric Powder
Salt
Asafoetida
Desiccated Coconut – little
Method:
Chop the Long beans. Put the Chopped Beans in a Microwave Safe Bowl (Which has a Lid). Wash the Beans and Drain all the water. Close the Bowl leaving a small gap for Vent and Place it in the Microwave on High for 7 Minutes Approx. The vegetable should be wet before placing it in the Microwave.
(I use the Microwave Rice Cooker to cook Vegetables like Potatoes, Carrot, Peas, Cauliflower, Beans and Cabbage).
When it’s done. Heat Oil in a Kadai, Add Mustard Seeds, when it sputters add Urud Dal. When it turns light brown add the Cooked long beans. Stir. Add Salt and Asafoetida. Stir until even distribution. Then, turn down the heat completely and add the Desiccated Coconut and stir. I do not use any kind of Chillis in this recipe. Serve as a Side.
