SEMA KI SUBZI, LONG BEANS SUBZI, KARAMANI SUBZI

Normally, the long beans are used in making olan, thoran etc. by South Indians.  It is boiled with salt, turmeric powder and sun dried to make vathals.  But in Rajasthrani style this subzi is made with tomato and masalas and tastes really awesome.  This  subzi in Rajasthani Thali  is included for this month's International Food Challenge.  I got fresh bunch of this long beans yesterday from the market, so thought of making this subzi as none of my family members eat the olan, thoran made out of this.  This one was a hit today in our family except my son everyone had it.  Rajasthani foods are a bit spicy hence I have reduced the spice level according to our requirement.

Now let us look at the recipe now:

Ingredients:

Karamani / Long beans/Sema - 250 grams ( Chopped)

Tomato - 1 small ( chopped)

Mustard seeds - 1/4 tsp

Jeera seeds - 1/4 tsp

Salt to taste

Turmeric powder  - 1/4 tsp

Red chilli powder  - 3/4 tsp

cumin  powder  - 1/4 tsp

Dhania powder / coriander powder -  1 tsp

Water to sprinkle

oil - 1 tbsp

Method

In a kadai heat oil , add mustard , cumin seeds and let them crackle.

Add curry leaves followed by chopped long beans and tomatoes .

saute them well till long beans are  cooked but not over cooked.

After long beans and tomatoes are cooked well add red chilli powder,  turmeric powder, cumin powder, coriander powder  and mix well .

Sprinkle some water if needed , (I did not as the beans were very tender)  add salt and mix well till all the masala is  well coated in the long beans.

I served it with peanut dhal, rice and roti.