Long yard Bean (Payaru) in Garlic Red Chili Sauce

Long yard bean called as payaru in Southern part of India, and quiet popular down south, where people do not miss including it in regular meals as side dish. This long green vegetable is nutritious and cooked in a variety of methods. I tried to do this Chinese way, like they do the regular french bean. It came out very well.

We do not need many ingredients, and its simple and easy to cook. People who like spicy food would definitely love this. 

We are making it with Garlic & Red Chili sauce. Let's see what we need.

Ingredients:

1. Long yard bean (payaru) - 250 Gm
2. Garlic 10 - 15 pods (finely chopped)
3. Chili Flakes or Dried Red chilies (5 - 10) [As Needed]
4. Crushed fennel seed (perum jeeragam) - 1 tbl spn
5. Salt as per taste
6. Oil for frying (Olive/Sesame/Vegetable oil) - 2 tbl spn
7. A large bowl of Ice water

Preparation in steps:

Use olive or sesame oil to get the authentic flavor, cut the bean to the size of the point finger (2 - 3 inch long). Prepare and keep the ice water ready when your beans is been put in boiling water.

1. Cut the beans in approx 3 inch long
2. Boil water in a vessel, and add the cut beans to it, let it cook for approx - 5 -6 min, till its 3/4 th done. give a stir occasionally. Do not over cook the bean, else it will get soggy.
3. Remove from hot water with the help of strainer, and transfer to the prepared ice water immediately. This helps the cooking process, and keeps the beans crunchy yet soft.
4. Remove from cold water in 30 secs, and keep aside.
5. Prepare the sauce. Heat a large pan or wok, add oil.
6. Once the oil is hot, add the garlic, red chili and fennel, let the flame be in medium low else the spices will burn
7. Give a nice toss, increase the flame and add the beans. sprinkle salt and keep tossing & saute as needed.
8. Sprinkle little water if you feel its getting burnt, but if you are an expert you know how to get this cooked without burning.
9. Taste the seasoning, adjust if needed. Need to stir fry for about 5 minutes, till the bean is fully cooked yet crunchy.
10. Serve hot with steamed rice.

Note:

• If the fry pan or wok is small, you can fry the beans in small batches, else you might not be able to cook.
• Prefer to use wok or pan, than kadai as tossing will be easier.

Do share your experience in preparing this dish, happy cooking!