Achinga Beans Recipe – Authentic Indian Yard Long Bean Stir-Fry

Last Updated on 2 months by Neha Deshmukh

Achinga Beans Recipe – Authentic Indian Yard Long Bean Stir-Fry

Hey everyone! Today, I’m sharing a recipe that’s been a staple in my family for generations – Achinga Beans Stir-Fry. It’s a simple, flavorful dish that perfectly captures the essence of Indian home cooking. I remember my grandmother making this all the time, and the aroma always filled the house with warmth. It’s a dish that’s both comforting and incredibly satisfying.

Why You’ll Love This Recipe

This Achinga Beans recipe is more than just a stir-fry; it’s a little piece of Indian culinary heritage. It’s quick to make – ready in under 20 minutes – and uses minimal ingredients. Plus, it’s naturally gluten-free and can easily be made vegan! The combination of tender yard long beans, fragrant coconut, and a hint of spice is just chef’s kiss. You’ll love how easily it comes together and how delicious it is with a simple rice and curry meal.

Ingredients

Here’s what you’ll need to make this Achinga Beans Stir-Fry:

• 3 cups achinga (yard long beans)
• 3 tbsp coconut pieces
• 3-4 green chillies
• 1 tbsp coconut oil
• Curry leaves (a small sprig)

Ingredient Notes

Let’s talk ingredients! Getting these right makes all the difference.

• Achinga/Yard Long Beans: These are the stars of the show! Look for firm, bright green beans. They’re often available at Indian grocery stores or Asian markets. If you can’t find them, you can substitute with green beans, but the texture will be slightly different.
• Coconut Pieces: Freshly grated coconut is best, but desiccated coconut works in a pinch. If using desiccated, lightly toast it for extra flavour. I prefer the slightly sweet flavour of mature coconut for this recipe.
• Green Chillies: The number of chillies depends on your spice preference. I usually use 3-4, but feel free to adjust. In South India, longer, thinner green chillies are common, while in the North, you might find shorter, rounder ones.
• Coconut Oil: This is key to the authentic flavour. You can use refined or unrefined coconut oil. Unrefined has a stronger coconut aroma, which I personally love. About 15ml is perfect.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, wash and trim the achinga beans. Cut them into 3-inch pieces, or simply snap the tender parts with your hands – that’s how my grandmother always did it!
2. Now, combine the cut beans, coconut pieces, and slit green chillies in a nice, heavy-bottomed cooking pot.
3. Add about 1/4 to 1/2 cup (60-120ml) of water, cover the pot, and cook on medium heat for about 10 minutes. You’ll know they’re ready when the beans start to soften.
4. Once the water has mostly evaporated, uncover the pot. Add the coconut oil and stir-fry everything together until the beans get lightly roasted and any remaining water evaporates. This is where the magic happens!
5. Finally, toss in a sprig of curry leaves. Give it a quick stir, and remove from the heat. Serve immediately while it’s hot and fragrant.

Expert Tips

Here are a few things I’ve learned over the years:

• Don’t overcook the beans! You want them to be tender-crisp, not mushy.
• Keep a close eye when stir-frying to prevent burning.
• A good quality non-stick pan makes all the difference.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: This recipe is already naturally vegan! Just ensure your coconut oil is plant-based.
• Spice Level Adjustment: Reduce or increase the number of green chillies to suit your taste. You can also add a pinch of red chilli powder for extra heat.
• Regional Variations: In South India, you might add a pinch of asafoetida (hing) for a deeper flavour. North Indian versions sometimes include a touch of turmeric.
• Festival Adaptations: This dish is often part of a traditional Onam/Sadya spread in Kerala. It’s a simple yet essential component of the feast. My aunt always makes a huge batch for these occasions!

Serving Suggestions

This Achinga Beans Stir-Fry is best served hot with a simple bowl of rice and a flavourful curry. It also pairs well with roti or chapati. A dollop of yogurt on the side can help balance the spice.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan or microwave. The beans might lose a little of their crispness, but it will still be delicious!

FAQs

Let’s answer some common questions:

• What are Achinga beans and where can I find them? Achinga beans, also known as yard long beans, are long, slender beans popular in Asian and Indian cuisine. You can usually find them at Indian or Asian grocery stores.
• Can I use frozen Achinga beans in this recipe? While fresh is best, you can use frozen achinga beans. Just thaw them completely and pat them dry before cooking.
• How do I adjust the spice level of this stir-fry? Easily! Use fewer green chillies, remove the seeds from the chillies, or omit them altogether.
• What type of coconut oil is best for this recipe? Unrefined coconut oil will give you the most authentic flavour, but refined coconut oil works well too.
• Can this dish be made ahead of time? It’s best enjoyed fresh, but you can prep the ingredients (wash, chop beans, slit chillies) ahead of time to save time during cooking.

Enjoy this little taste of India! I hope you love it as much as my family does. Let me know in the comments how it turns out for you!