Stir-Fried Long Beans

Long beans may look like extra-long string beans, but they’re a totally different vegetable with a distinct taste and texture. One variety of long bean gives us black-eyed peas (also called chaura; see the Glossary). Many Parsis I know group them with tin-dola (ivy gourd) in the category of unglamorous vegetables, but I love them, however they’re cooked. They’re sometimes turned into a soft-textured bean stew with onions, ginger, garlic, and tomato (see