Ingredients with Measurements:
- 2 cups of chopped long beans (bodi)
- 1/2 cup of grated coconut
- 1 tablespoon of mustard seeds
- 1 tablespoon of cumin seeds
- 1 tablespoon of coriander seeds
- 1 tablespoon of fennel seeds
- 1/2 tablespoon of turmeric powder
- 1/2 tablespoon of red chili powder
- 1/2 tablespoon of salt
- 1/4 cup of oil
- 1 tablespoon of tamarind paste
- 1 tablespoon of jaggery (optional)
Special equipment needed:
- A blender or mortar and pestle to grind the spices
Step-by-step instructions:
1. Wash and chop the long beans into small pieces.
2. In a pan, dry roast the mustard seeds, cumin seeds, coriander seeds, and fennel seeds until fragrant.
3. Grind the roasted spices into a fine powder using a blender or mortar and pestle.
4. In the same pan, heat the oil and add the chopped long beans.
5. Add the ground spice powder, turmeric powder, red chili powder, and salt to the pan.
6. Mix well and cook for 5-7 minutes until the long beans are tender.
7. Add the grated coconut, tamarind paste, and jaggery (if using) to the pan.
8. Mix well and cook for another 2-3 minutes.
9. Serve hot or cold with rice or roti.
- Time:
Preparation time: 15 minutes
- Cooking time: 15 minutes
5. Temperature:
- Medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 150 per serving
- Fat: 10g
- Carbohydrates: 12g
- Protein: 2g
- Fiber: 4g
Substitutions for ingredients:
- Long beans can be substituted with green beans or any other vegetable of your choice.
- Jaggery can be substituted with brown sugar or honey.
Variations:
- Add chopped onions and garlic to the pan before adding the long beans for extra flavor.
- Add chopped tomatoes to the pan for a tangy taste.
- Add chopped cilantro or mint leaves as a garnish.
Tips and tricks:
- Make sure to dry roast the spices until fragrant to bring out their flavor.
- Adjust the amount of red chili powder according to your spice preference.
- Add water to the pan if the mixture becomes too dry.
Storage instructions:
- Store the leftover Bodi Achar with Coconut in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the Bodi Achar with Coconut in a pan on medium heat until heated through.
Presentation ideas:
- Serve the Bodi Achar with Coconut in a bowl or on a plate with rice or roti.
Garnishes:
- Garnish with chopped cilantro or mint leaves.
Pairings:
- Serve with rice or roti.
Suggested side dishes:
- Serve with a side of dal or raita.
Troubleshooting advice:
- If the long beans are not tender enough, cook for a few more minutes until they are soft.
Food safety advice:
- Make sure to wash the long beans thoroughly before chopping.
Food history:
- Bodi Achar with Coconut is a traditional dish from the Indian state of Karnataka.
Flavor profiles:
- Bodi Achar with Coconut is a spicy and tangy dish with a hint of sweetness from the jaggery.
Serving suggestions:
- Serve as a side dish with a main course.
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Region: Indian