Long Beans Sabzi Food

NORTH INDIAN CHAWLI KI SABZI RECIPE | YARD LONG BEANS | BARBATI | KARAMANI

Steps:

• To begin making the North Indian Chawli ki Sabzi Recipe,
• Chop the beans and pressure cook along with a little salt and 2 tablespoons water for two whistles and turn off the heat. Release the pressure immediately to maintain the fresh green colours of the beans.
• Heat oil in a kadai/ wok; add the ajwain and allow it to crackle. Add the garlic and saute for a few seconds.
• Add the tomatoes, turmeric, red chilli, coriander, amchur powders and saute until the tomatoes become mushy.
• Finally add the cooked green Chawli, jaggery add more salt if required and stir well to combine for 3 to 4 minutes.
• Once done, check the taste and adjust seasonings accordingly and transfer the Chawli ki Sabzi to a serving bowl.
• Serve the North Indian Chawli ki Sabzi Recipe along with Phulka, Dhaba Style Dal Fry and Yogurt to make a healthy lunch or dinner

LONG BEANS SABZI

Steps:

• Wash or rinse the long beans well.
• Remove the head and tail part and discard them.
• Chop them into small pieces (about ¼ inch long). Work with 4-5 beans at a time. It will save your time.
• Heat the oil in a pan on medium heat.
• Once hot add mustard seeds. Let them pop.
• Then add cumin seeds and ajwain. Let them sizzle a bit.
• Then add turmeric powder and hing.
• Immediately add chopped long beans. Mix well.
• Then add salt, red chili powder and coriander powder. Mix well. So all the masala and oil is coated to the beans.
• Cover the pan with lid. Use the lid which has rim around the edges. Pour half glass of water on the lid.
• Cook till beans are cooked and tender. Do stir once or twice in between. During the cooking process, if water on the lid dries out. Then add splash or more water and continue cooking.
• Lastly squeeze fresh lemon juice.
• Stir well and turn off the stove.

GHORMEH SABZI (PERSIAN HERB STEW)

Steps:

• Heat 2 tablespoons oil in a large pot over medium-high heat. Add onion; cook and stir until deep golden brown, 10 to 15 minutes. Stir in turmeric for 1 to 2 minutes. Add chuck cubes; cook until coated in turmeric and browned on all sides, 8 to 10 minutes.
• Heat remaining 2 tablespoons oil in a separate pot over medium heat. Add spinach, green onions, parsley, cilantro, chives, and fenugreek leaves; cook and stir until deep dark green in color, 5 to 10 minutes.
• Stir spinach mixture into the onion and chuck mixture. Pour in enough water to create a slurry consistency. Season with salt and pepper. Pour in lemon juice. Reduce heat, cover, and simmer stew until greens soften, about 1 hour.
• Pierce dried limes with a fork and add to the stew. Continue simmering until chuck is tender, 30 minutes to 1 hour. Stir in red kidney beans. Cook until flavors combine, about 30 minutes. Discard dried limes before serving.

KHORESH-E GHORMEH SABZI (PERSIAN HERB, BEAN AND LAMB STEW)

Steps:

• In a medium bowl, season the meat with turmeric, 2 teaspoons salt and 1/2 teaspoon pepper. Set aside.
• Rinse the beans and place in a medium bowl with 1 cup water and a generous pinch of salt. Set aside to soak for 30 minutes.
• In the meantime, place a large Dutch oven or similar pot over medium-high heat. Add 3 tablespoons oil. When it shimmers, add meat and cook, turning regularly so that it browns evenly on all sides, about 15 minutes. Once the meat has browned, move it to the edges of the pot and add the onion to the center of the pot, along with a generous pinch of salt. Cook, stirring regularly, until the onion begins to soften and turn brown, 8 to 10 minutes.
• Drain the beans and add to the pot, stirring to combine everything and coat the beans with oil. Add 4 cups water, increase heat to high and bring to a boil. Reduce heat to medium-low, cover pot and simmer for 2 hours.
• In the meantime, prepare the herbs: Wash parsley and cilantro, then use a salad spinner to dry very well. Remove and discard the tough stems. Chop the leaves and tender stems very, very finely, or feel free to use a food processor to get these herbs as finely chopped as possible. The more finely chopped the herbs, the more green and unctuous the ghormeh sabzi will be.
• Separately chop the chives and entire bunch of scallions (including the green tops) as finely as possible by hand. These, too, must be very finely chopped - nearly minced - but they will turn to mush in a food processor and thus should be chopped by hand.
• Set a large frying pan over medium heat. When the pan is hot, add the remaining 1/4 cup oil and the scallion-chive mixture. Allow to wilt, stirring constantly, for about 2 minutes, then add remaining chopped herbs and fenugreek leaves, crushing the fenugreek leaves between your fingers as you add them. Cook, stirring continuously, until the herbs are wilted and very dark green - but not burned - and they give off a bright green oil when pressed with a spoon, 18 to 20 minutes. This step is crucial to the flavor and color of the stew. You'll know the herbs are ready when they feel dry and emit a strong, savory aroma.
• When the meat has cooked for 2 hours, add the cooked herb mixture, Omani limes and 1/2 cup water. Season with salt and bring to a boil. Reduce heat, cover pot, and simmer for another hour. Check on the limes occasionally to make sure they are submerged in the stew but not falling apart. Gently push them into the stew if they're still floating after 20 minutes.
• As the stew nears the 3-hour mark, remove the lid and check the meat; it should be very tender. If the ghormeh sabzi seems a little watery, leave it uncovered for the last 20 minutes of cooking and allow to reduce into a thick stew. Taste and adjust the seasoning with salt and pepper. If the stew needs a little acidity, juice a lime into the stew through a sieve by pressing down on it with a spoon (avoid letting the seeds through the sieve, as they can be bitter). Set aside. Taste the stew and continue adding more lime juice until the stew is sufficiently tangy. Stir in the saffron. The stew should be a very deep, dark shade of green and quite thick when done. Return dried limes into the stew to serve.
• Serve hot with Persian rice and mast-o khiar.