North Indian Style Chawli ki Sabzi Recipe -Long Beans and Black Eyed Beans Dry
A quick and delicious stir fry of yard beans and the blackeyed beans cooked in Indian masalas. Serve it along with roti and dal for a wholesome weekday lunch or dinner.
North Indian Style Chawli ki Sabzi Recipe (Long Beans and Black Eyed Beans Dry) is a dish that is eaten a lot by the people in North India. The long beans is type of legume that is used a lot in North India. They typically use the pod as well which is called the black eyed beans to make a sabzi out of it. The recipe is quiet simple, all you need is to chop the beans and pressure cook with black eyed beans till it is soft. Then toss it with some Indian masala until it is dry.
If you are looking for more dry subzi recipes here are some :
- 500 grams Green Chawli Beans (Yard long beans/Karamani/Barbati)
- 1/4 cup Black Eyed Beans (Lobia) , soaked for 4 hours
- 1 Green Chilli , chopped
- 1 teaspoon Red Chilli powder
- 1/2 teaspoon Turmeric powder (Haldi)
- 2 teaspoon Garam masala powder
- 3 teaspoon Coriander Powder (Dhania)
- Salt , to taste
- Sunflower Oil
- 1 teaspoon Amchur (Dry Mango Powder)
How to make North Indian Style Chawli ki Sabzi Recipe -Long Beans and Black Eyed Beans Dry
To begin making the North Indian Style Chawli ki Sabzi Recipe, we will first soak the blackeyed beans for 4 hours. clean the beans and remove the seeds from the beans and keep it aside.
Chop the beans and pressure cook them with the black eyed beans and one cup of water water and salt for about 3 whistle and switch it off.
Heat a kadai with oil, add the cooked green beans and the blackeyed beans and saute them for few seconds, add in green chillies along with all the spice powders and keep cooking them till they dry up.
Check for salt and switch off the heat and serve North Indian Style Chawli ki Sabzi hot.