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
INGREDIENTS:
(Serves 2)
250g yardlong beans
1 medium onion
2 green chilies
Salt, pepper, oil, sugar
METHOD:
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.
