### TranslatedIngredients: 300 grams Green Chawli Beans (Yard long beans/Karamani/Barbati) - chopped,1 teaspoon Sunflower Oil,1 teaspoon Mustard seeds,1 teaspoon White Urad Dal (Split),1/2 teaspoon Turmeric powder (Haldi),1/4 teaspoon Asafoetida (hing),1 sprig Curry leaves,2 tablespoons Fresh coconut - grated,2 Dry Red Chillies,Salt - to taste ### PrepTimeInMins: 10 ### CookTimeInMins: 20 ### TotalTimeInMins: 30 ### Servings: 4 ### Cuisine: South Indian Recipes ### Course: Lunch ### Diet: Vegetarian ### TranslatedInstructions: To begin making the Karamani Poriyal (South Indian Style Yard Long Beans Stir Fry) recipe, first chop the yard long beans finely.Grind the grated coconut along with the red chillies in a mixer to a dry mix and keep it aside.Place the beans in a pressure cooker, add salt and 2 tablespoons water and pressure cook for two whistles. After two whistles, turn off the heat and release the pressure immediately. Heat oil in a pan/ kadai over medium heat. Add the mustard seeds and urad dal and allow them to crackle and the dal to turn golden brown and crisp.Add the curry leaves, asafoetida and fry for few seconds. Now add the yard long beans and the ground coconut. Stir-fry the Karamani Poriyal for a few seconds on high heat and then turn off the heat. Check the salt and adjust to taste accordingly.Serve the Karamani Poriyal with Steamed Rice and Sambar/Rasam for the weeknight meal.