Other names for Yard-long beans : Karamani - Tamil, Chori - Hindi, Chinese long beans, asparagus beans.
Though not a difficult recipe, I like this vegetable because of the delicious seeds inside. Many years ago some vegetables like karamani, kovakkai(Ivy gourd) were not popular in my native place, (as they used to sell only the locally grown fresh veggies because of transportation costs) but available in big cities like Chennai. At that time whenever I visit my aunt Anandhi chithi (my dad's younger brother's house in the city), she would fondly prepare me these vegetable curries, which I like a lot. I admire the way she receives every guest with immense pleasure and remembers their favorites. Also she would pack a bunch of these fresh vegetables for my mom . No wonder she is a favorite aunt for all in our family.....much to learn from her:)
Karamani - 1 bunch
onion - 1
curry leaf - 1 sprig
dry red chilly - 4
cumin - 1 tsp
mustard - 1 tsp
urad dhal - 1 tsp
coconut oil - 1 tbsp
shredded coconut - 1/4 cup
salt - as per need
Method:Select the tender long beans and if possible get the bunch with some tender seeds.
Cut the yard-long beans (Karamani) into halves, so that they fit in a big bowl. Wash thrice in cold water or till it runs clear.
Nip the ends and discard. Chop finely.
Heat oil in a wok and add mustard seeds, urad dhal. After the mustard splutters, add the chopped onion, curry leaf, red chilly and fry till onion wilts.
Slide in the chopped beans and fry for a minute. Then pour 1/2 cup water and cook covered in low heat. After 10 minutes remove the lid, add required salt and stir till it gets loose.
Before switching off add the shredded coconut, cumin , mix well.
Karamani poriyal is ready!
Serving suggestion:Serve as side dish with sambar rice or roti.