Kajang Panjang Mamak-style (Indian Crispy Long Beans)

    30 mins

    If you've gone to the mamak stall and selected the variety of dishes that they have to offer, you'd know what I'm talking about. I love these long beans on the side. They're crunchy and spicy at the same time.


    Kuala Lumpur, Malaysia
    4 people made this

    Serves: 8 

    • 300 g yard long beans, cut into 4 cm
    • 1 teaspoon chilli powder
    • 1 teaspoon turmeric
    • ¾ teaspoon rice flour
    • 1½ teaspoons salt
    • 1 sprig curry leaves
    • oil for frying

    Prep:15min  ›  Cook:15min  ›  Ready in:30min 

    1. Toss the cut beans in a large bowl with chilli powder, turmeric, rice flour and salt and set aside for 15 minutes.
    2. Heat oil in wok until hot. Fry the curry leaves until fragrant and crispy. Add the beans and stir fry until they get crispy. Remove from heat and serve.

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