Yard Long Beans & Carrot Recipe – Authentic Indian Stir-Fry

Last Updated on 2 months by Neha Deshmukh

Yard Long Beans & Carrot Recipe – Authentic Indian Stir-Fry

Hey everyone! Today, I’m sharing a simple yet incredibly flavorful Indian stir-fry that’s been a staple in my kitchen for years. It’s a vibrant mix of crunchy yard long beans and sweet carrots, tempered with aromatic spices. Honestly, it’s one of those dishes that just feels like home. It’s quick to make, healthy, and perfect as a side dish or even a light meal with rice. Let’s get cooking!

Why You’ll Love This Recipe

This yard long beans and carrot stir-fry (Achinga Payar Thoran, as my grandmother used to call it!) is a winner for so many reasons. It’s ready in under 15 minutes, making it ideal for busy weeknights. The combination of textures – the crisp beans and slightly softened carrots – is just delightful. Plus, the simple tempering of spices creates a wonderfully aromatic and satisfying dish. You’ll love how easily it comes together!

Ingredients

Here’s what you’ll need to make this delicious stir-fry:

• 1 cup Achinga payar/Yard Long beans (cut into 2-inch slices) – about 150g
• 1 cup Carrot (cut into 1-inch slices) – about 150g
• 2 Red Chilly (split into halves)
• ½ – 1 tsp Red Chilli powder (adjust to your spice preference)
• ½ tsp Mustard seeds
• 1 tablespoon Urad dal/split black lentils – about 15g
• 1 sprig Curry leaves
• ½ – 1 tsp Salt (to taste)
• A pinch of Turmeric powder – about ¼ tsp
• 2 tablespoon Olive oil (or coconut oil) – about 30ml

Ingredient Notes

Let’s talk about a few key ingredients to make sure you get the best results!

Achinga Payar – Origin, Seasonality & Regional Uses

Yard long beans, also known as Achinga Payar in many parts of India, are a long, slender bean popular in South Indian, Southeast Asian, and Chinese cuisine. They’re typically in season during the monsoon and winter months. You’ll find them used in everything from stir-fries like this one to sambars and even curries. They have a lovely, slightly crunchy texture and a mild, bean-like flavor.

Olive Oil vs. Coconut Oil – Flavor Profiles & Regional Preferences

I often use olive oil for a lighter flavor, but traditionally, coconut oil is used in South Indian cooking. Coconut oil lends a beautiful aroma and a subtle sweetness that complements the spices perfectly. Feel free to experiment and see which you prefer! If using coconut oil, refined coconut oil has a more neutral flavor if you’re not a fan of the strong coconut taste.

Urad Dal – Its Role in South Indian Cooking & Nutritional Benefits

Urad dal (split black lentils) is a powerhouse ingredient in South Indian cuisine. It’s used in everything from dosas and idlis to sambars and, of course, thorans like this one! It adds a lovely nutty flavor and a slightly creamy texture. Plus, it’s packed with protein and fiber – a win-win! If you don’t have urad dal, you can substitute with chana dal (split chickpeas) in a pinch, though the flavor will be slightly different.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, heat the oil in a kadai or a deep pan over medium heat. Once hot, add the mustard seeds. Wait for them to splutter – that’s when you know they’re ready!
2. Next, add the urad dal and red chilies. Sauté for a minute or two, until the dal turns golden brown and fragrant. Be careful not to burn the dal!
3. Now, add the chopped yard long beans and carrots. Give everything a good stir to coat the vegetables with the spiced oil.
4. Cover the pan and cook on low heat for about 7 minutes, or until the carrots start to soften. Stir occasionally to prevent sticking.
5. Stir in the salt, turmeric powder, and red chili powder. Cook uncovered for another 2-3 minutes, stirring frequently, until the vegetables are tender-crisp.
6. Finally, add the curry leaves and mix well. Remove from heat immediately. The aroma at this point is just incredible!

Serve hot with steamed rice or as a side dish with your favorite Indian meal.

Expert Tips

• Don’t overcrowd the pan! If you’re making a larger batch, cook the vegetables in two batches to ensure they cook evenly.
• Adjust the spice level to your liking. Start with a smaller amount of red chili powder and add more if you prefer a spicier dish.
• For extra flavor, you can add a squeeze of lemon juice just before serving.

Variations

• Vegan Adaptation: This recipe is naturally vegan!
• Gluten-Free Adaptation: This recipe is naturally gluten-free!
• Spice Level Adjustment:
  • Mild: Reduce the red chili powder to ¼ tsp or omit it altogether.
  • Medium: Use ½ tsp red chili powder.
  • Hot: Use 1 tsp or more red chili powder, and add a finely chopped green chili along with the red chilies in step 2.
• Regional Variations:
  • South Indian: Add a tablespoon of grated coconut towards the end of cooking for a more authentic South Indian flavor. My mom always added this!
  • Coastal: A pinch of asafoetida (hing) added along with the mustard seeds adds a lovely coastal touch.

Serving Suggestions

This stir-fry is incredibly versatile! It’s fantastic with:

• Steamed rice
• Roti or chapati
• Dal and rice
• As a side dish with any Indian curry

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan or microwave before serving. While it’s best enjoyed fresh, it still tastes pretty good the next day!

FAQs

What are Yard Long Beans and where can I find them?

Yard long beans are long, slender beans commonly used in Asian and Indian cuisine. You can usually find them at Asian grocery stores, Indian grocery stores, or even some well-stocked supermarkets.

Can I use other types of beans if I can’t find Yard Long Beans?

Yes, you can! Green beans or French beans are a good substitute, though the texture will be slightly different.

What is Urad Dal and can it be substituted?

Urad dal is split black lentils. If you can’t find it, you can substitute with chana dal (split chickpeas), but the flavor will be slightly different.

How can I adjust the spice level of this stir-fry?

Simply adjust the amount of red chili powder you use. Start with a smaller amount and add more to taste.

Is this dish best served immediately, or does it taste better the next day?

It’s best served immediately for the best texture. However, leftovers are still delicious and can be enjoyed cold or reheated!