Cooking web notes

   Famously know as the yard long bean these are actually only about 1/2 a yard long.  From the cowpea family this is quite common and universally liked in Kerala.  I think we accept it more as our own.  Even when we hesitate to add green beans to some of the traditional preparations, yard long bean or snake bean or Chinese long bean is considered more 'apna.' (hindi word to express a possessive own).

  Like we treat most vegetables in our cuisine we sauteed this beans.  It's safe to say it's universally preferred.  The only flavors we give this dish comes from the coconut oil, coconut pieces and sometimes onions.  The difference of chilis used either green or dry red chili also alters the flavor slightly.  I made some this morning in the most simple way and I we will elaborate on a few more ways of sauteing this vegetable in later posts.    Hope you enjoy this simple dish.  Have a fantastic weekend with the weather ever so beautiful outside. 
Ingredients:
Beans - 1/2 a bunch (about 30)
Thai chili - 6 nos
Oil - 2 Tbspn
Salt - to taste

Method:
1. Snap the beans to small pieces and split the chilies at the ends
2. Heat oil in a pan add the beans stirring intermittently on medium heat saute the beans
3. When half done add salt to taste and stir
4. Cook till done and serve with rice and curry
Contributor: Sunitha