Prakash K. Sivanathan, Niranjala M. Ellawala

Paithangai Pirattal

Name: Paithangai Pirattal
Yield: Serves 4, as a side dish
Cuisine: Sri Lankan
Ingredients: ½ tsp chilli powder; 1 tsp ground coriander; 1 tsp ground cumin; ½ tsp ground turmeric; ½ tsp salt; ½ tsp sugar (white or brown); ½ tsp sugar (white or brown); ½ tsp sugar (white or brown); 100 ml (3½ fl oz/7 tbsp) coconut milk (medium thick); 400 g (14 oz) long beans; 2 tbsp oil; ½ tsp cumin seeds; ¼ tsp fenugreek seeds; ½ tsp mustard seeds; 6 fresh curry leaves; 6 garlic cloves, cut into quarters; 250 ml (7 fl oz/generous ¾ cup) tamarind water; 2 green chillies, slit lengthways with seeds in; 1 medium onion, sliced

Preparation info

Serves
4
, as a side dish

Difficulty
Easy

Appears in

Sri Lanka

By Prakash K. Sivanathan and Niranjala M. Ellawala

Published 2017

About

Ingredients

400 g (14 oz) long beans
2 tbsp oil
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Asia
Sri Lanka
Side dish
Gluten-free
Vegan

Method

Snap each long bean by hand right at the top, then pull the top down along one side of the bean to remove the long string fibre. Then, snap the bottom off the bean and pull this along the other side of the bean to remove the fibre from the other side as well.

Again by hand, snap the beans into 2.5 cm