How to Dry & Cook Long Beans (Barbatti) the Traditional Way! 🥘

Ingredients

• 500 g Fresh Green Bean Pods (Barbati) (washed and trimmed)
• 300 g Dried Green Bean Pods (Barbati) (sun‑dried for 2‑3 days, then re‑hydrated)
• 250 g Meat (Chicken Breast or Mutton) (cut into bite‑size pieces)
• 1 tbsp Ginger (finely minced)
• 1 tbsp Garlic (finely minced)
• 2 tbsp Soy Sauce (regular or low‑sodium)
• 2 tbsp Spicy Chili Sauce (Indian chili‑garlic sauce or sriracha)
• 2 tbsp Vegetable Oil (for high‑heat stir‑fry)
• 1 tsp Salt
• 0.5 tsp Ground Cumin
• 0.5 tsp Ground Coriander
• 0.25 tsp Turmeric Powder
• 0.5 tsp Red Chili Powder (adjust to heat preference)

Instructions

1. Harvest and Wash Fresh Pods

   Select fresh, green Barbati pods from the garden or market, trim the ends, and wash them thoroughly in clean water to remove soil.

   Time: PT5M

2. Par‑boil Fresh Pods

   Bring a large pot of water to a rolling boil, add a pinch of salt, then drop the fresh pods in for 2‑3 minutes until just tender. Drain and set aside.

   Time: PT5M

   Temperature: Boiling

3. Sun‑Dry the Remaining Pods

   Thread the remaining fresh pods onto a bamboo stick or lay them on a clean drying rack. Place in direct sunlight for 2‑3 days, turning occasionally, until completely dry and brittle.

   Time: PT0M

4. Re‑hydrate Dried Pods

   Place the fully dried pods in a bowl of hot water and let soak for 30 minutes. After soaking, drain and pat dry.

   Time: PT30M

   Temperature: Hot water

5. Prep Meat and Aromatics

   Cut the meat into bite‑size pieces. Mince ginger and garlic. Measure out all spices and sauces.

   Time: PT5M

6. Stir‑Fry Meat and Spices

   Heat vegetable oil in a wok over high heat. Add meat pieces and stir‑fry until browned (about 4‑5 minutes). Add ginger, garlic, cumin, coriander, turmeric, red chili powder, and salt; continue to stir‑fry for another 2 minutes until fragrant.

   Time: PT7M

   Temperature: High heat

7. Add Re‑hydrated Dried Pods

   Toss the chopped, re‑hydrated dried pods into the wok. Stir‑fry for 3‑4 minutes, then drizzle soy sauce and continue to coat everything evenly.

   Time: PT5M

   Temperature: High heat

8. Finish with Fresh Pods and Chili Sauce

   Transfer the par‑boiled fresh pods to a serving bowl. Drizzle the spicy chili sauce over them, then top with the hot stir‑fried meat and dried‑bean mixture.

   Time: PT2M

Nutrition Facts

Calories

250

Protein

15 g

Carbohydrates

20 g

Fat

12 g

Fiber

5 g