Long yard beans and Mince ki sabzi. Great recipe for Long yard beans and Mince ki sabzi. It's a very easy and delicious recipe.loved by everyone. It is packed with flavours from ajwain and simple home spice which The long beans is type of legume that is used a lot in North India.

Also known as Chawali ki sabzi or lobia ki phalli. This chawli ki sabzi recipe is very simple and requires very minimal ingredients. The spices used in this recipe are very basic and found in every Indian. You can have Long yard beans and Mince ki sabzi using 13 ingredients and 4 steps. Here is how you cook it.

Ingredients of Long yard beans and Mince ki sabzi

Prepare 250 g of Long yard beans.
Prepare 250 g of mince.
You need 250 g of potatoes.
It's 200 g of oil.
It's 2 pcs of onion.
You need 1 tbsp of ginger garlic paste.
It's 1 tsp of cumin powder.
It's 1 tsp of black pepper.
It's 1 tbsp of red chilli powder.
Prepare 1 tsp of garam masala.
You need 2 pcs of tomatoes.
Prepare as per taste of Salt.
You need 1/2 cup of water.

You can serve beans aloo ki sabzi hot with rotis and curd. It can also be served as a side dish with dal rice combo. Few more tasty recipes for you! In a thick bottomed kadai or pan add the oil.

Long yard beans and Mince ki sabzi step by step

Heat oil in a cooker and fry 1 pc chopped onions till golden brown...and add the other chopped onion in the mince and then add the mince and all the masalas in the cooker....
Cook it for a while then add the chopped long yard beans and chopped potatoes....
Cook them all for a while then add water and cover the lid....wait for one whistle....
When the whistle is done check...if it's cooked switch off the flame and serve with either rice or roti....

Chewy and flavorful yard long beans, also known as Chinese snake beans, are closely related to black-eyed peas. Yard-long bean is a fast growing annual plant; require a trellis to support its growth. Dwarf and tall climbing varieties exist. You can use asparagus beans interchangeably with green beans, but they shine in stir-fries where they give the dish that mysterious flavor. Heat oil in a kadai or pan, add mustard seeds, when it splutters, add urad dal, red chillies and hing.