Sri Lankan Ma Karal (Long Beans) White Curry

Sri Lanka is world-renowned for its sandy beaches, verdant mountain, friendly people and of course, delicious food! Not only does it have an array of mouth-watering meat and fish dishes... its vegetarian selection is wonderful, too.

Long beans are commonly called ma karal in Sri Lanka and there are a few methods in which it is cooked across the island. This one is milder in flavour and is especially good for little ones and those who can't handle too much spice. It goes perfectly with plain rice and any other curries of your choice.

Cooking Tips:

> If you do not like long beans or cannot get your hands on them, substitute with regular french beans, green beans or yellow beans.

> Remember, the same rule applies here like when cooking ladies fingers or okra - it is best undercooked and left with a bit of a bite or crunch.

> When selecting long beans, choose the ones which are stiff and have the seeds tightly held within the skin. Even a nice purple tip at the ends of the beans is a good sign of freshness.

Cleaning the beans:

Cut the corners of each end of the long beans. Then cut into around 1" to 2" sized pieces. Place all the cut pieces in a colander and wash well under running water. Drain completely and leave aside till needed.

Find the link to the demo video for this recipe here: @LongBeansCurry

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Ingredients:

200g long beans, cut into 1" sized pieces

1 small onion, sliced

1 sprig of curry leaves

1 small piece of ginger, crushed

3 small green chillies, slit

1 tsp mustard seeds

1 tsp fenugreek seeds

1/2 tsp turmeric powder

1/2 tbsp unroasted curry powder

1" stick of Ceylon cinnamon

4 dried red chillies

4 cloves

1 cup thick coconut milk

Salt to taste

1 tbsp coconut oil

Method:

Heat the oil in a clay pot or regular pan on low to medium heat.

Toss in the mustard and fenugreek seeds and stir.

Once the mustard seeds begin to splutter, add the cinnamon, cloves and dried red chillies. Combine well.

Add the curry leaves, ginger and stir-fry for a few seconds.

Add the onions and long beans. Combine well.

Toss in the turmeric powder, unroasted curry powder and salt.

Pour in the coconut milk.

Stir everything until all the ingredients are combined well.

Bring it to a boil, then lower the heat to low and cook until the long beans are nice and tender.

The gravy should be rich and creamy.

Remember, the beans shouldn't be overdone!

Once done, adjust the salt if required.

Serve hot and enjoy!

PS: If you make any of my recipes, do tag me on Instagram as @MyFoodyChic and use the #MyFoodyChic hashtag. I really do love seeing your takes on my recipes!

XOXO, Jovanka