Alsande Upkari / Long Beans Stir Fry

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Upkari means a side dish and Alsando means long green beans in Konkani. Alsande Upkari is very popular, simple and tasty dish. This recipe can be made with not only long green beans but with any veggies like small beans, snake gourd,potato or pumpkin. Alsande Upkari is a side dish for lunch or dinner.

 Alsando / Long green bean is my favorite vegetable and we used to get it from Mangalore specially for this dish. When I got married and moved to Singapore I had no hopes of having this dish ever again. But luckily people here loves this vegetable and it is found almost every where  and I can have it when I wish.

NOTE :  
  • Number of green chilies depend on how spicy they are. I am using 5 as mine are not very spicy.
  • Don't add water as long beans leaves little water on cooking or use steaming method by covering the pan with a broad plate/thali instead of lid and adding some water on top of the plate so that the water in the plate doesn't allow veggies to get burnt or stick to the bottom of the pan.
  • People who are diet conscious can skip adding coconut.
  • Long green beans with grated coconut has a low life span so consume within a day or refrigerate.
  • Long beans cooks much faster so be careful.
  • Can add 1/2 tbsp split urad dal along with cumin seeds and mustard seeds.
  • Can add little water if you feel long bean is not yet cooked, is dry and chances of getting burnt is more.
Preparation time : 5 minutes

Cooking Time : 7 Minutes

Total Time : 12 Minutes

Yield : 2-3 servings
Alsande Upkari / Long Beans Stir Fry
Alsande Upkari / Long Beans Stir Fry

Ingredients:

Green Chilies5 finely chopped or vertically splitted
Coconut Oil / Normal Oil2 tbsp
Cumin Seeds / Jeera1 tbsp
Mustard Seeds / Saasama1 tbsp
Dry Red Chilies2-3 nos chopped
Curry Leaves7-8
Saltas needed
Grated Coconut (Optional)1-2 tbsp
Long Green Beans2 cups 1 inch long
                                                          

Method :

  1. Heat oil in a pan / deep frying pan.
  2. Add mustard seeds,cumin seeds and curry leaves. When mustard seeds pop up, add  red chilies, green chilies and long green beans. Mix it well.
  3. Add salt as per taste and close the pan with the lid on low flame.
  4. Once the long green bean is cooked, turn off the flame and garnish with grated coconut.
  5. Serve hot as a side dish.

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