August 4, 2012

Borboti bhaja (Fried yardlong beans)

I have not had borboti or yardlong beans literally for years. I was always happy to see these succulent beans on the side of my lunch plate. They were either fried with a bit of onion or in mixed with potato and pumpkin in a vegetable medley. And I loved it every time. With a distinct flavor of its own, this green is one of my favorites and I prefer it more than normal French beans. So when I got an update that the local Chinese grocery store will get the yardlong beans, I was happy. And I wished to get a bunch. As I would only go to the store only the next day, I made sure that they keep at least a bunch for me. Happy I was with the thought of being able to eat one of my favorite greens after years. I was a bit unsure, should I try some new Chinese recipe or make the familiar stir-fry. In the end old familiar tastes won and I made the classic and simple borboti bhaja (fried yardlong beans) with the fried onion adding to the taste. Steaming hot rice and borboti bhaja brought back childhood memories and tastes. The perfect combination.

You can print the recipe for your kitchen here: PRINTABLE RECIPE

(Serves 2)

250g yardlong beans
1 medium onion
2 green chilies
Salt, pepper, oil, sugar


1.      Wash and chop the yardlong beans into 1cm pieces. Finely dice the onion and green chilies.
2.      Heat oil in a wok. Add the onion and fry until golden.
3.      Add the yardlong beans, chilies, salt, pepper. Cook covered on medium heat for around 10 minutes.
4.      Remove cover. Adjust seasoning and add a pinch of sugar. Cook on medium heat until the beans are cooked but firm.
5.      Serve with steaming long grain rice.

1 comment:

  1. I had to look this one up. Yardlong beans are called kousenband in Dutch and they are quite easy to find at toko's. I know them from recipes for dishes from Suriname, but I never prepared it before. Your recipe sounds very yummie, so I will try next time I see them at the toko.


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