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Boro Sabji or Longbean Curry, a Award & MeMe

Boro Sabji or Longbean Curry, a Award & MeMe

ongbean 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.

2. In a pan heat oil add cumin seeds, once cumin turns brown add crushed garlic fry for 30secs.
3. Add chopped onion and green chili and saute it until golden brown.

4. Add chopped longbean, mix and fry until longbean gets soft. Add all the masala powders and fry for 2 more mins.
5. Add the chopped tomato and cook until tomato gets done and oil starts leaving the edges.

6. Add salt and mix well everything. Add water 1/2cup and cook for 5mins. The curry is not wet or dry but just perfect to eat with roti or chawal dal.