September 9, 2007

Alsande Upkari-stir fry with Chinese Long Beans

Long china beans is called as "Alsande" in the Southern regions of India. We love this stir fry as it is very simple and delicious. This goes great with rice, dalithoy(a dal curry) and pickle. If you don't like long china beans you can substitute cauliflower, potato and string beans and make it the exact way.

1/2 pack Chinese Long Beans
1 tsp urad dal
1/2 tsp mustard seeds
2 dried red chillies
2 tsp coconut gratings
2 tsp olive oil
salt to taste.

Heat oil in a pan. Add the red chilies, urad dal and mustard. When the mustard begins to pop, add the beans. Sprinkle some water to the pan. Cover and cook on medium heat till 3/4th done. Finally add salt and cook till done.



Bharathy said...

Wow! sisters really rock!..nice to note that the starting point of the culinary adventures Had been your mom's kitchen!!(naturally for any sisters who love to cook):)

Love the varities in your place!Thanx a lot for blogrolling mine among the few!:)

Divya & Chaya said...

Thanks Bharathy,
we appreciate your blog a lot!! Keep visting us and providing valuable suggestions and critiques too

Gini said...

This is really funny. We made chinese beans last night after a really long time. Ours were homegrown(not at our home).

Divya & Chaya said...

Hi Gini..isnt that wonderful to pick your own veggies from your garden!!Thanks 4 visiting.