The other day when I was going through the site, I noticed something… it’s been sometime I’ve posted a Kerala recipe. So, I’m posting this very basic and pretty straight forward Kerala style stir fry recipe. Well, before going to the recipe, I’d like to share something else with you..
Recently I was asked to share some details about Kerala breakfast food and also my feelings of being a Malayali, for a UK based magazine called Good Things. I’ve posted the article sometime ago here, I’m not sure whether you saw it. Anyways, you can see the published version here.
So coming back to our recipe, this is one of the most common side dish for a Kerala style oonnu / lunch. Honestly, I’m not a big fan of this particular veggie. When anybody asks me whether I’ve a preferred veg choice for lunch side dish, my usual reply is anything is ok, except achinga. The thing is.. I tried eating it 2-3 times, but every time I had a pokey feeling inside my mouth, well that’s what happens if you under cook this veggie. Off late, I’ve discovered that my taste appreciation is changing and it’s becoming more accommodating too.
Here you go with one of the easiest side dish recipe for lunch…
Heat oil in a pan and crackle the mustard seeds and add curry leaves. Add crushed small onion and garlic…
Fry it for 2-3 mins, till the raw smell goes and onion starts browning. Add chilli powder and salt. Fry for a min or so. Add coconut bits (if using) and mix well…
Add achinga and mix well. Sprinkle water and cover and cook for 5-7 mins…
- Achinga (long beans) – 200 gms
- Small onion / shallots – 5
- Chopped garlic – ½ – 1 tsp
- Mustard seeds – a pinch
- Chilli powder – 1 tsp
- Coconut bits (thengakothu) – ¼ – ⅓ cup, optional
- Water – ¼ cup (refer notes)
- Salt
- Coconut oil
- Curry leaves
- Crush together small onion and garlic. Clean and trim the ends of achinga and cut into 1 inch long pieces.
- Heat oil in a pan and crackle the mustard seeds and add curry leaves. Add crushed small onion and garlic. Fry it for 2-3 mins, till the raw smell goes and onion starts browning. Add chilli powder and salt. Fry for a min or so. Add coconut bits (if using) and mix well. Add achinga and mix well. Sprinkle water and cover and cook for 5-7 mins, till it becomes soft.
The cooking time can vary from 5-10 mins. Closely watch it after 5 mins of cooking..
Also, I’ve mentioned coconut bits is optional, but if you like thengakothu, I strongly recommend it.