Thursday, November 26, 2009

‘Kovaykka’ and ‘Achinga Payar’ Mezhukkupuratti or Tindora and Runner Beans Sautéed.


Tindora or Kovakka : 1/4 kg or .5lb.
String Beans or long runner beans or Achinga : 1/4 kg.
Garlic Clove Thinly Sliced : 1
Red Onions Thinly Sliced lengthwise : 1
Green Chilies Sliced Vertically : 4 or 5
Thinly Sliced Coconut : Optional
Curry Leaves : A few
Water : 1/3 cup + 1 tbsp
Salt : 1 1/2 tsp

For Seasoning:

Olive oil : 2 tbsp
Mustard Seeds : A few
Curry Leaves : a few
Thinly Sliced Pearl Onions: 2 or 3


  1. Snap the long runner beans between fingers instead of cutting them. Thinly slice tindoras lengthwise.
  2. Into this, add cut chilies, sliced onions and garlic, curry leaves, and coconut slices as shown above.
  3. Heat up the pan along with suggested measure of water and salt.
  4. Cover and cook the vegetables till it is tender. Normally about 15 to 20 minutes on medium heat. Check in between to see if it needs more water. Sprinkle as needed. Check salt also.
  5. Heat up a kadai or a suitable pan and add olive oil, splutter mustard seeds,  brown the onions, add curry leaves and now add the already cooked vegetables. Reduce heat. Let it all blend well and rest for few minutes in low heat uncovered.



Serve with rice, kachiya moru curry,  pappadam, and chicken curry. Beans should be one or two inch long while snapping them. Cut veges to same length and size. Enjoy!