Boro Sabji or Longbean Curry, a Award & MeMe
Longbean are a good source of protein, vitamin A, iron, phosphorus, and potassium, and a very good source for vitamin C, magnesium, and manganese. In spite of all these benefits longbean or Boro is one of those vegetable which doesn't get much space in our fridge.
There is lot of difference between Indian Longbean and the one's we get in Singapore, the first thing you will notice is the size and texture. Indian longbeans are smaller and softer compare to what we get here but neither the less we buy longbean once in a while and most of the time I prepare the same thing. This longbean sabji taste good with Roti or Dal Chawal. Over to recipe now.
Longbean - 1 bunch (or depending on requirment)
Onion - 2-3 medium chopped
Green Chilli - 4-5 chopped
Tomato - 1 big chopped
Redchilli powder - 3tps
Tumeric - 1/2 tps
Coriander powder - 1tps
Jeera/cumin seed - 1/2 tps
Garlic - 2-3pods crushed
Oil - 4-5 tbs
Water - 1/2 cup
Salt - to taste
1. Wash & cut longbean in to small pieces.
3. Add chopped onion and green chili and saute it until golden brown.